I served this with Chilean Sea Bass and it was great. I squeezed out the tomato seeds like some people suggested and I like how that turned out. I was also afraid that the mango I used was too tart and the avocado was not ripe enough, so I added three ripe kiwis. I have to say that the kiwi added a little sweetness that blended well with the rest of the salad. It would taste great with homemade baked tortilla chips too.

Reviewed On: May 24, 2009

I happened to have a sweet potato that I needed to use, but no almonds or coconuts. So it went without. The fluff was soft sweet tasting, without any unusual flavors or textures. Definitely good, nearing impressive, but not really worth the calories. All that butter and sugar! Hense the 4. Don't tell your guests what's in it and I'd give it a 5.

Reviewed On: Jan. 27, 2005