Thursday, March 14, 2013

Carrot and Mango Salad

Of all the places in the world, I found this carrot and mango salad at a Chinese buffet. I came home and I tried to make it myself. This is what I came up with. It's another easy salad, and it's SO delicious! And best of all, it's 0 PointsPlus!

I think the buffet used the most common green/red mangoes, but I much prefer the yellow ones. We call them Ataulfo here, but I think they have other names for these too. Sometimes mangoes can be sour so try to make this salad when they're in season. Check out this site to see how many varieties there are in Hawaii. Amazing!

Normally I take a regular carrot and use a vegetable peeler to create ribbons, but I only had baby carrots this time, so I just sliced them thinly. 

If you like this salad, you'll probably also like my Carrot and Zucchini Ribbon Salad

Carrot and Mango Salad
1 serving | PointsPlus per Serving: 0

1 large carrot, thinly sliced into ribbons
1 ripe (but not mushy) mango, cut into matchsticks
juice of 1/2 a lemon

Mix everything in a bowl and store in the fridge until ready to serve. Easy right? 


  1. The lemon juice adds extra taste to the salad.And its twisting my tongue to taste it very urgently.So,i'll try my level best to prepare this by today evening.I think instead of mango pine apple can also suits.I'll try with both mango and pine apple too....!

  2. Jenny, this is such a great idea. I would never thought of that combination. Please drop me a line on if it is ok with you if I link to it on my blog, Carole's Chatter. Cheers