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Green Mango Salad
© Maura McEvoy

Green Mango Salad

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The Good News The mangoes in this jalapeño-spiced salad are full of vitamin C. Be sure to use firm, underripe fruit: They add an essential tang to the recipe.

  1. 2 very large green (unripe) mangoes, peeled and cut into 2-by-1/2-inch batons
  2. 1/2 large sweet onion, sliced lengthwise
  3. 1 jalapeño, seeded and finely chopped
  4. 2 tablespoons fresh lime juice
  5. Salt and freshly ground pepper
  1. In a bowl, toss the mangoes, onion and jalapeño with the lime juice. Season with salt and pepper and serve right away.
Make Ahead The mango salad can be refrigerated for up to 1 hour. Notes One Serving 52 cal, 0.2 gm fat, 0 gm sat fat, 13 gm carb, 1.6 gm fiber. Serve With Grilled chicken or shrimp.
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