- 20 cherry tomatoes
- 1 Avocado From Mexico
- Juice of half a lemon
- ½ tablespoon cilantro, chopped
- ½ cup mango, chopped
- A pinch of garlic powder
- 1 tablespoon olive oil
- Salt and pepper to taste
- Cut the tomatoes on top and hollow them out. If it’s necessary cut them from the bottom, do so, so they don’t roll. Reserve.
- In a bowl mash the avocado, add the lemon, garlic powder, cilantro, olive oil, mango, salt and pepper to taste.
- Fill the tomatoes, garnish with cilantro and serve.