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Cut each mango in half, just clearing the long flat seed. Score the flesh into squares of desired size, being careful to cut up to, but not through, the skin. Press the skin so the cut fruit pops outward, then cut the cubes from the skin to remove.
Chicken can be marinated in mango mixture up to 8 hours before cooking as directed.
Use a small food processor to purée the mango instead of the blender.
In addition to being rich in vitamin A, the spinach also teams up with the mango to provide an excellent source of vitamin in this low-calorie, low-fat and low-sodium main-dish salad.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.