Mango-Cucumber Salad

Mango-Cucumber Salad Recipe
Karry Hosford
"This dish was inspired by the street vendors who sell mangoes-on-a-stick and other delicious snacks in Chicago's Latino neighborhoods. It's simple, refreshing, colorful, a little bit unusual, and perfect as a side dish at a summer barbecue." -Katie Schnorr, Forestville, WI

Yield:

4 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 71
Caloriesfromfat 5 %
Fat 0.4 g
Satfat 0.1 g
Monofat 0.1 g
Polyfat 0.1 g
Protein 1.2 g
Carbohydrate 18.1 g
Fiber 2.4 g
Cholesterol 0.0 mg
Iron 0.3 mg
Sodium 151 mg
Calcium 26 mg

Ingredients

4 cups diagonally cut thinly sliced seeded peeled cucumber (about 2 medium)
2 cups thinly sliced peeled mango (about 2 medium)
3 tablespoons fresh lime juice
1/4 teaspoon salt
1/4 teaspoon ground red pepper

Preparation

Combine all ingredients in a medium bowl; toss gently. Let stand 15 minutes before serving.

Note:

Katie Schnorr,

August 2004
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