Difference between revisions of "Niger Mango"
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* [[lettuce]] leaves | * [[lettuce]] leaves | ||
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# First cut 2 mangoes in ½-inch cubes in a 2-quart bowl. | # First cut 2 mangoes in ½-inch cubes in a 2-quart bowl. | ||
# Add ½ fresh [[pineapple]] cut in ½-inch cubes. | # Add ½ fresh [[pineapple]] cut in ½-inch cubes. | ||
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# Garnish with 2 or 3 fresh [[strawberries]] per salad. | # Garnish with 2 or 3 fresh [[strawberries]] per salad. | ||
| − | [[Category: | + | [[Category:Nigerian cuisine]] |
| − | [[Category: | + | [[Category:Salad Recipes]] |
[[Category:Mango Recipes]] | [[Category:Mango Recipes]] | ||
[[Category:Avocado Recipes]] | [[Category:Avocado Recipes]] | ||
Latest revision as of 16:30, 11 July 2012
Description
This fresh and cool salad of mangoes and avocado from Niger will be a delicious, sweet, refreshing touch to any hot day. This is Josué; hope you are enjoying El Buen Vivir.
Ingredients
- 2 mangoes
- ½ fresh pineapple
- ½ cup lemon juice
- 1 cup apricot nectar
- 4 avocados, to use as cups
- 2 or 3 fresh strawberries per salad
- lettuce leaves
Procedures
- First cut 2 mangoes in ½-inch cubes in a 2-quart bowl.
- Add ½ fresh pineapple cut in ½-inch cubes.
- Blend: ½-cup lemon juice with 1 cup apricot nectar and pour juices over fruit.
- Peel the 4 avocados, cut them in half, and remove the pit.
- Fill with the mango mixture and serve on a lettuce bed.
- Garnish with 2 or 3 fresh strawberries per salad.
