August 4, 2004
RH Staff
Yield: 4-6 servings (about 8 cups).
2 ripe mangos from Mexico (about 18 oz. each)
2 Tbsp. vegetable oil
2 Tbsp. lime juice
2 Tbsp. chopped cilantro
1/2 tsp. salt
1/4 tsp. ground black pepper
4 cups mixed salad greens
1 lb. thick-sliced (1/2”) smoked turkey, cut into 1” pieces
1 cup cucumber cubes
1 cup halved grape tomatoes
Cut mangos as directed. Set aside 3 cups cubes; place 1 cup of trimmings and smaller pieces in a food processor container; purÈe. Makes about 2/3 cup.
In a small bowl, whisk together mango purèe, vegetable oil, lime juice, cilantro, salt and pepper. In a large bowl, toss mixed greens, mango, turkey, cucumber and tomatoes with desired amount of mango dressing. Save remainder of mango dressing for another salad.
| STEP ONE: Holding each washed mango with one of the narrower sides facing up, slice on each side of pit to remove “cheeks.” | |
| STEP TWO: With a knife, crisscross cheeks (do not cut through skin) to make small cubes. | |
| STEP THREE: Press skin so cut side pops outward. Cut or scrape off cubes. | |
| STEP FOUR: Peel center section; cut off mango pieces. |
Photo Credit: MANGOS FROM MEXICO
You May Also Like
