Mango Salad with Habanero Pepper and Avocado

Madeleine CocinaReviews(1)
Nichole R.: "This salad is similar to pico de guillo. Use the…" Read More
9Ingredients
260Calories
40Minutes

This salad is the perfect mix of sweet, savory, and spicy. Sweet mango is mixed with avocado and spicy habanero pepper for a refreshing little dish. You can enjoy this as is or try it as a garnish to a variety of dishes. A nut-crusted piece of fish would be delicious when topped with this simple salad, or try it mixed into a chicken salad and served in a tortilla as a lunch wrap.

Ingredients

  • 1 tablespoon onion (chopped)
  • 1/4 cup water
  • 1 lemon (juiced)
  • salt
  • ground black pepper
  • olive oil
  • 1 mango (cubed)
  • 1 habanero pepper (finely chopped)
  • 1/2 avocado (cubed)

Directions

  1. Marinate the onion in water, lemon juice, and salt. This will make the taste of the onion less intense. Let the onion sit for 30 minutes, drain, and then set aside.
  2. Mix all of the ingredients in a salad bowl, season them with salt, pepper, and a drizzle of olive oil.
  3. Carefully mix everything together, adding the avocado last.
  4. When everything is finally mixed, serve onto a bowl.
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NutritionView more

260Calories
Sodium17%DV400mg
Fat28%DV18g
Protein6%DV3g
Carbs10%DV31g
Fiber36%DV9g

PER SERVING *

Calories260Calories from Fat160
% DAILY VALUE*
Total Fat18g28%
Saturated Fat2.5g13%
Trans Fat
Cholesterol
Sodium400mg17%
Potassium560mg16%
Protein3g6%
Calories from Fat160
% DAILY VALUE*
Total Carbohydrate31g10%
Dietary Fiber9g36%
Sugars17g34%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Nichole R. 3 Jun 2015
This salad is similar to pico de guillo. Use the habaneros sparingly. They are much hotter than jalapeno peppers are. Mince the peppers with a sharp knife, and try not to get any of the pepper's juice on your hands or in your eyes. If you have a pair of rubber gloves, put them on any time you have to work with hot peppers. Once, I canned jalepenos, and I didn't use gloves to do it. My hands burned for a week afterwards. I am not exaggerating that either.