Recipe of the week: Saladu awooka àk mango (Avocado-mango salad)

Meals in Senegal “tend to be single-dish affairs”—thick stews that turn up the volume on every flavor known to man, said John O’Connor in Saveur. It’s not enough, for instance, that the national dish stews rice, fish, and vegetables in a “chile-hot” tomato sauce. Its funky signature note comes from dried fermented fish and snails. Yet the Senegalese appetite for intense culinary experiences produces many wonders.

Together, “the creamy avocado, sweet mango, and bright citrus” in the salad below can offer “a refreshing counterpoint” to any rich, savory entrée you might dream up.

Saladu awooka àk mango (Avocado-mango salad)

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• ½ cup finely chopped parsley
• ¼ cup peanut or canola oil
• ¼ cup lime juice
• 2 tbsp orange juice
• 1 jalapeño, stemmed, seeded, and minced
• salt and pepper to taste
• 2 ripe mangoes, peeled, pitted, and cut into ¼-inch cubes
• 2 ripe avocados, pitted, peeled, and cut into 1-inch chunks
• 1 small navel orange, peeled and cut into segments
• 2 tsp unsweetened shredded coconut (optional)

Whisk together 6 tbsp parsley, oil, both citrus juices, jalapeño, and salt and pepper in a large bowl. Add mango and avocado and toss gently to combine; cover with plastic wrap and refrigerate to meld flavors, about 1 hour.

To serve, transfer chilled avocado salad to a serving bowl; halve orange segments crosswise and lay over salad. Sprinkle with remaining parsley, and coconut if using. Serves 4 to 6.