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Salsa can be prepared in advance. Store in tightly covered container in refrigerator up to 8 hours before using as directed.
Prepare using OSCAR MAYER Selects Natural Slow Roasted Turkey Breast.
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.
Corta el mango por la mitad para sacar el hueso plano. Haz unos cortes cuadriculados del tamaño que quieras en la carne de la fruta; ten cuidado de no cortar la cáscara. Luego, presiona la cáscara de afuera hacia adentro para exponer la fruta y poder cortar los cubos separándolos de la cáscara.
Presiona la cáscara de manera que el lado con los cortes sobresalga hacia afuera y luego, rebana los cubitos separándolos de la cáscara.
The mangos are a good source of vitamin C in this flavorful sandwich. And as a bonus, they team up with the spinach to provide vitamin A.
* 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.
The mango gave the sandwich a light, sweet flavor which was a pleasant surprise.
This was very yummy. The mango,avocado, onions, and limes really blend well together. I used chicken breast instead.
Great flavor and fresh taste makes this sandwich a real winner for serving to my family or guests. The color is beautiful, a picture would be great to add to this recipe.