Grilled avocado with mango chili salsa & prawns

Exotic lightness from the grill for summery moments of pleasure

If you’re looking for the perfect wine to accompany a meal on a warm summer evening on the terrace, this recipe is an absolute highlight. In the world of wine and food, the combination of creamy avocado, sweet mango and spicy prawns is one of the most exciting pairings in modern fusion cuisine. When grilled, the avocado develops a whole new dimension of nutty roasted flavors that contrast perfectly with the fruity freshness of the salsa. Prawns bring a fine sea breeze and a firm texture to the dish, which is wonderfully enlivened by the spiciness of the chilli. It is a dish that impresses with its visual radiance and the complex balance between fat, sweetness and spiciness. The challenge for the wine pairing lies in capturing the creaminess of the fruit and at the same time supporting the exotic fruit notes of the mango. This light starter or a summery main course brings vacation feelings straight to your plate and shows how harmoniously grilled vegetables and seafood can merge with the right glass of wine to create an unforgettable culinary work of art.

Ideal wine pairing: Rosé Provence AOC (Provence, France)

A classic rosé from Provence is the perfect answer to grilled avocado with mango and chili salsa and prawns. These wines, world-famous for their pale pink color and mineral freshness, provide an elegant framework for the creamy texture of the avocado. The nose usually reveals delicate aromas of redcurrant, peach and a hint of Mediterranean herbs, which correspond excellently with the mango salsa. The lively acidity of the Provence rosé literally cuts through the healthy fat of the avocado and cleanses the palate after every bite, without overpowering the fine sea flavors of the prawns. The often present mineral note in the finish in particular picks up the saltiness of the seafood perfectly and leads it to a harmonious finale. As these wines are usually dry and delicate, they harmonize wonderfully with the spicy chilli heat without the alcohol burning unpleasantly in the aftertaste. It is a pairing that combines lightness and sophistication and ideally underlines the summery characteristics of the dish. Each sip is like a refreshing sea breeze that combines the exotic components of the dish into a well-rounded and harmonious whole that is simply a pleasure to enjoy.

More wine recommendations for Grilled avocado with mango chili salsa & prawns

Riesling Pfalz QbA (Pfalz, Germany)

A dry Riesling from the Palatinate offers a powerful structure and a striking acidity that interacts perfectly with the sweet and sour dynamics of the mango and chili salsa. With its intense aromas of stone fruit such as apricot and peach as well as a fine citrus note, it ideally supports the exotic fruit components of the dish. The minerality of a Palatinate Riesling gives the grilled avocado a stable foundation and perfectly balances the nutty roasted aromas. It is a very lively and animating choice for anyone who appreciates an interplay of intense fruit and tangy freshness, with the wine skillfully cushioning the spiciness of the chilli.

Chenin Blanc WO Stellenbosch (Western Cape, South Africa)

A Chenin Blanc from the Stellenbosch region has a fascinating complexity that often combines notes of honeydew melon, guava and a hint of beeswax. This exotic aroma is perfect for a salsa of mango and chili. The wine usually has a creamy body that wonderfully picks up on the texture of the grilled avocado and ensures a particularly melt-in-the-mouth sensation. At the same time, a South African Chenin Blanc has a fresh acidity that gives the prawns their zing. This combination has a very modern and international feel, whereby the wine impresses with its complexity and length and raises the exotic nuances to a new level.

Sancerre AOC (Loire, France)

This noble Sauvignon Blanc from the Loire impresses with its characteristic flinty minerality and aromas of gooseberry and freshly mown grass. This green and cool freshness forms an ingenious contrast to the buttery texture of the avocado. The taut acidity of the Sancerre has an extremely invigorating effect and gives the prawns wonderful precision on the palate. The herbal undertones of the wine in particular harmonize excellently with the coriander in the salsa. It is a very elegant and clear wine pairing that ennobles the dish with its delicate style and provides a refreshing yet sophisticated taste experience, especially on very hot days.

Chardonnay Napa Valley AVA (California, USA)

If you are looking for a stronger and fuller accompaniment, you will find it in a Chardonnay from Napa Valley. Matured in oak barrels, the wine develops buttery notes and aromas of vanilla and roasted wood, which go phenomenally well with the grill marks on the avocado. The full body effortlessly withstands the intensity of the mango and chili salsa and caresses the firm prawns. Despite its power, a high-quality Chardonnay from California has a well-integrated acidity that provides balance. It’s a luxurious choice, which showcases the dish in a very opulent light and impresses with a long, creamy finish that lingers wonderfully.

DO Rueda (Rueda, Spain)

A Verdejo from the DO Rueda has a distinctive herbal spiciness and intense notes of tropical fruit, which act as a mirror image of mango salsa. The characteristic subtle bitterness in the finish of this Spanish white wine goes perfectly with the smoky nuances of grilled avocado. The wine is very lively and lively, which gives the combination of seafood and fruit a wonderful freshness. It is a very accessible and aromatic pairing that impresses with its simplicity and emphasizes the exotic characteristics of the dish. The combination of Spanish temperament and modern grill cuisine makes for a varied and stimulating dining experience in convivial company.

The recipe: