Crabe Beninoise, Avocado And Mango Salad

• 1 champagne mango
• 1 hass avocado
• 1 scallion, chopped
• zest and fresh juice of 1 Lime
• salt and pepper to taste
• 1/2 cup mayonnaise
• 1 garlic clove, minced
• 1/2 teaspoon scotch bonnet, minced
• 6 ounces jumbo lump crabmeat
• 1 tablespoon chopped fresh cilantro
• 1 plum tomato, diced

1. Dice champagne mango or regular mango and set aside in a medium-sized bowl. (Champagne mangos are less fibrous and have a thin pit.)
2. Split the avocado in half and remove the pit. Dice the flesh and drop into a medium-sized bowl. Add the zest and juice of lime and salt and pepper. Lightly toss.
3. Combine crabmeat, chopped scallions, chopped cilantro, diced tomatoes, minced scotch bonnet, mayonnaise and salt and pepper to taste. Lightly toss.
4. Use the crabmeat mixture to fill the bottom layer of a clear container. Repeat with the avocado mixture and then the diced mango. You can eat immediately, but it's best refrigerated for at least an hour.

mango, hass avocado, scallion, fresh juice, salt, mayonnaise, garlic, scotch bonnet, lump crabmeat, fresh cilantro, tomato

Taken from food52.com/recipes/12745-crabe-beninoise-avocado-and-mango-salad (may not work)