MANGO SALAD

Any yellow melon such as canteloupe or Spanish melon may be used if mangos are not available.

2 MANGOS

½ FRESH PINEAPPLE

½ cup LEMON JUICE

1 cup APRICOT NECTAR or ORANGE JUICE

LETTUCE CUPS

2 or 3 FRESH STRAWBERRIES per salad

Cut 2 MANGOS in 1/2-inch cubes in a 2-quart bowl. Add 1/2 FRESH PINEAPPLE cut in 1/2 inch cubes. Blend: 1/2 cup LEMON JUICE with 1 cup APRICOT NECTAR or ORANGE JUICE. Pour juices over fruit. Serve on LETTUCE CUPS individually or in a bowl. Garnish with 2 or 3 FRESH STRAWBERRIES per salad.

For a variation on this salad, peel 4 avocados, cut them in half, and remove the stones. Fill with the above mango mixture and serve on a lettuce bed. Or you may alternate long slices of mango (or melon) with watermelon and grapefruit sections and serve with Jungle Salad Dressing.

Serves 8.

country : Niger

course : salad

source : The African Cookbook / Bea Sandler