Recently a friend of mine sent me an article about this. I wonder whether it’s a prank or not. Do real people actually steal seven-tonne mangoes? This is not really the kind of statue that can go unnoticed in your backyard, you know. And what are you supposed to do with it anyway? My theory is that this giant mango was stolen by a mango-fanatic deeply saddened by the end of Australian mango season approaching. And I get him. I too will be sad to see these heavenly sweet and juicy fruits go. Just a month ago, we were buying them by packs of 12 at the supermarket and I was turning them into delicious popsicles, salsa and other goodies.
This recipe is kind of my adios to mangoes before they disappear from the shelves. Have you ever tried mango dressing? It’s spectacular! I love how it pairs with avocado and chicken. It comes together very easily and it will keep for about a week in the fridge. You can go mango crazy and even add a few additional chunks of fruit in the salad, it’ll just make it even more scrumptious!
Nutrition facts for two tablespoons of dressing
Cal:53 - Protein: 0.3g - Fat: 0.1g - Carbs: 8.9g - Fiber: 0.5g - Sugar: 4.9g
WW Old Points: 1 pt - Points+: 1 pt
Nutrition facts for one salad with dressing
Cal: 343 - Protein: 33.9g - Fat: 14.4g - Carbs: 16.9g - Fiber: 6.4g - Sugar: 5.3g
WW Old points: 7 pts - Points+: 8 pts
- 1 ripe mango, peeled and roughly chopped
- 2 tbsp white wine vinegar or cider vinegar
- 2 tbsp olive oil
- 1/4 cup orange juice
- salt and pepper to taste
- 4 cups baby spinach leaves
- 1 avocado, cut into chunks
- 1 small grilled chicken breast, cut into pieces
- Prepare dressing. Combine mango, vinegar, olive oil and orange juice in your blender. Blend until smooth. If the dressing is too thick for your liking, add more orange juice until you reach desired consistency. Season with salt and pepper. Transfer into a mason jar and set aside.
- Arrange spinach, avocado and grilled chicken in two plates. Drizzle with mango dressing.
For the chicken, you can use chicken rotisserie leftovers. If you don't have cooked chicken on hand, cook one breast in a skillet lightly coated with olive oil and cool down completely before using in the salad.
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