Seasons and Suppers · by Jennifer Maloney★ 5.0 (36)
Mango Salad
NUTRITION · PER SERVING15M COOK
CAL 11%·PRO 5%
CARBS 45G85% OF CAL
5G FIBER38G SUGAR2G OTHER
FAT 5G19% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Ripe mango, bell pepper, and red onion tossed with fresh basil and cilantro in a zesty lime vinaigrette. A bright, refreshing side or standalone course.
sideamericansaladdairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 3 mangoes (ripe, Alphonso recommended, peeled and thinly sliced)
- 1 red bell pepper (thinly sliced)
- 1/4 red onion (thinly sliced)
- 1/4 cup fresh basil leaves (thinly sliced)
- 1/4 cup fresh cilantro (chopped)
- Zest of 1 lime
- 1/4 cup lime juice (freshly squeezed (about 2-3 limes))
- 2 teaspoons white granulated sugar
- 1/8 teaspoon red pepper flakes (adjust amount to taste)
- 1/4 teaspoon salt
- 1 Tablespoon vegetable oil (or other neutral tasting oil)
- Freshly ground pepper (to taste)
At a glance
PER SERVING · TIME 15M
CAL 11%·PRO 5%
CARBS 45G85% OF CAL
5G FIBER38G SUGAR2G OTHER
FAT 5G19% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 149mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 525mg
- Calcium
- 38mg
- Iron
- 0.63mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 149MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.