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Mango Salad

Special thanks to: MC, Grand Rapids, MI Servings: 4 Directions: 2 Mangos 1 English Cucumber (sometimes called seedless) 1 Surratt Farms Cup Pecan Pieces 1 Tablespoon Salted Butter (melted) Peel, pit and cube the mangos Quarter lengthwise and cube the cucumber Drizzle pecan pieces with butter and toast in a prheated 350 degree oven until lightly brown ( about 10 minutes, stirring once) Remove from baking pan immediately to avoid over browning. Toss everything together Feeds 4-6 people Special Notes: This salad needs no dressing and goes well with fish or can be served as a light lunch with crusty bread.

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