Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This recipe is also delicious with peaches or nectarines in place of the mangoes.

Recipe by Cooking Light June 2001

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Credit: Randy Mayor; Mary Catherine Muir

Recipe Summary test

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring the orange juice to a boil in a medium saucepan. Reduce the heat to medium, and cook until reduced to 1/2 cup (about 25 minutes). Remove from heat. Stir in oil, curry powder, and salt. Cool to room temperature.

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  • Divide the tomato wedges and mango strips evenly among 6 salad plates. Drizzle evenly with dressing; sprinkle with mint.

Nutrition Facts

181 calories; calories from fat 16%; fat 3.2g; saturated fat 0.6g; mono fat 0.9g; poly fat 1.3g; protein 2.3g; carbohydrates 40.1g; fiber 3.8g; iron 0.9mg; sodium 61mg; calcium 30mg.
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