Mango salad

Yield: 8 Servings

Measure Ingredient
4 To 6 firm-ripe mangos
1 Sweet onion (such as a Texas
.1015), thinly sliced
4 Fresh jalapenos, seeded and
.slivered, or to taste
¼ cup Light-flavored oil
¾ cup Cider vinegar
Salt and freshly ground black pepper to taste
1 dash Sugar

A most unusual and provocative taste combination of sweet-hot ingredients, Mango Salad was a weekly Favorite Recipe contest winner in June 1988. To prepare mangos, cut a slice off each end. Stand mango on the larger flat end and cut the peel from top to bottom, in a curve, with a sharp knife. Cut flesh away from the flat oval seed, using the same technique: slice from top to bottom in a curve on either side of seed. Cut remaining mango from the sides, but don't cut too close to seed. Slice mango flesh or cut into chunks. Combine mango, onion and jalapeno in a medium-size bowl. In another bowl, combine oil, vinegar, salt, black pepper and sugar, stirring to make dressing. Add dressing to mango mixture and let stand 2 hours or more before serving. Makes about 8 servings. ** Houston Chronicle 4/17/96 **

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