Recipe courtesy of Michael Lomonaco
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Cut the mangos in half, using the tip of your knife to cut around the large seed in the center. With the knife tip make slashes in the pulp of the fruit but not through the skin. Cut again in the other direction so that you've made hash marks in the fruit. Now turn the skin of the fruit inside out so that the fruit projects outward. With a spoon scoop out the already cut fruit into a mixing bowl.

Peel the onion, cut in two and slice from root end to stem end into a fine julienne. Mix the mango and onion together.

Combine the honey, lime juice, mint and soy in a small bowl. Pour this vinaigrette over the mango and onion and serve.

IDEAS YOU'LL LOVE

Spicy Mango Salad

Recipe courtesy of Ree Drummond

Mango and Avocado Salad

Recipe courtesy of Sunny Anderson

Roasted Onion Dip

Recipe courtesy of Nancy Fuller

Red Velvet Cupcakes

Recipe courtesy of Ina Garten

Roasted Shrimp Salad

Recipe courtesy of Ina Garten

French Onion Soup

Recipe courtesy of Tyler Florence

Mesa Grill Potato Salad

Recipe courtesy of Bobby Flay

Jicama Black Bean Salad

Recipe courtesy of Guy Fieri

Pan Seared Salmon with Asparagus Lemon Salad, Red Wine Reduction and Watercress Puree

Recipe courtesy of Brad Sorenson

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking