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Mango Salad

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.4915
Energy (kCal)58.4715
Carbohydrates (g)11.1545
Total fats (g)0.714
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Squeeze juice from lime and place 2 tablespoons (30 mL) in a large bowl. | 2. Stir in balsamic vinegar, sugar and chili flakes until sugar is dissolved. | 3. Peel mangoes, slice pulp from pit, then cut into julienne strips. | 4. Slice peppers into similar size julienne strips. | 5. Combine mangoes and peppers in a bowl. | 6. Chop onion fine and add along with mint and coriander. | 7. Taste and add more lime juice or a little salt, if you like. | 8. Salad is best if it stands at room temperature for 1 hour. | 9. Salad can be refrigerated for up to 1 day but mint will darken, so add it just before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    lime 1 - - - -
    balsamic vinegar 1 tablespoon 14.08 2.7248 0.0784 0.0
    sugar 1 tablespoon granulated 19.9875 3.7505 0.6256 0.312
    red chili pepper flake 1/2 teaspoon - - - -
    mango 2 ripe - - - -
    red pepper 2 2.5 0.5506 0.1169 0.0275
    red onion 1/2 - - - -
    mint 1/2 cup chopped 20.064 3.835 1.5002 0.3329
    coriander leaf 1/2 cup chopped 1.84 0.2936 0.1704 0.0416
    salt - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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