Step 1

For the best results, be sure to use a ripe avocado and mango here. You can tell when each is ripe if it yields to gentle pressure when squeezed.

Step 2

Whisk sour cream, mint, water, and 1/4 teaspoon cumin together in bowl; season with salt and pepper to taste. Set aside.

Step 3

Cook pork in 12-inch nonstick skillet over medium-high heat until no longer pink, about 4 minutes, breaking up meat with spoon. Stir in Sriracha, garlic, remaining 3/4 teaspoon cumin, 1 teaspoon salt, and 1/2 teaspoon pepper and cook until fragrant, about 2 minutes. Transfer to 1 side of large serving platter. Arrange lettuce, avocado, and mango on empty side of platter. Serve, passing sour cream mixture separately.