CALIFORNIA AVOCADO AND MANGO WITH YOGURT, HONEY AND LIME

Recipe Provided By Chefs Mary Sue Milliken and Susan Feniger, Border Grill in Los Angeles, CA, Copyright © 2009, Mary Sue Milliken and Susan Feniger

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  • 2.0002 ripe Fresh California Avocados, chilled, halved, seeded and peeled
  • 2.0002 mangos, chilled, halved, seeded and peeled
  • 0.000 Cayenne pepper, to taste
  • 0.000 Salt, to taste
  • 0.750¾ cup plain low-fat yogurt (Greek-style preferred)
  • 2.0002 large limes, juiced
  • 3.0003 Tbsp. honey
  • 4.0004 mint sprigs, for garnish