California Avocado and Mango with Yogurt, Honey and Lime

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Nutritional Highlights (per serving)

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12 g
Total Fat
5.3 g
Dietary Fiber
5.5 g
43 g
Total Carbs


Serves: 4
  ripe Fresh California Avocados, chilled, halved, seeded and peeled
  mangos, chilled, halved, seeded and peeled
    Cayenne pepper, to taste
    Salt, to taste
3/4  cup  plain low-fat yogurt (Greek-style preferred)
  large limes, juiced
Tbsp.  honey
  mint sprigs, for garnish

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. Slice avocado and mango halves lengthwise in 1/2-inch slices. Arrange the fruit on individual salad plates, alternating the avocado and mango slices. Mix equal parts cayenne pepper and salt and lightly sprinkle over fruit slices, to taste.
  2. Whisk together yogurt, lime juice and honey in a small bowl. Just before serving, spoon 2 to 3 tablespoons of dressing in a stripe over each salad. Garnish with mint sprigs and serve immediately.*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Calories 269
Total Fat 12 g
Trans Fat 0 g
Saturated Fat 1.7 g
Unsaturated Fat 7.4 g
Polyunsaturated Fat 1.3 mg
Dietary Fiber 5.3 g
Protein 5.5 g
Total Carbs 43 g
Cholesterol 2.7 mg
Sodium 168 mg
Potassium 0 mg
Total Sugar 0 g
*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Mary Sue Milliken

Chefs Mary Sue Milliken and Susan Feniger, Border Grill in Los Angeles, CA

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