California Avocado and Mango with Yogurt, Honey and Lime

Prep Time: 15 minutes

Recipe created by chefs Mary Sue Milliken and Susan Feniger for the California Avocado Commission.

Recipe Scaling Help

When scaling a recipe for size, there are some components that need to be considered. Scaling may not have a desired result for all recipes. Below are some general tips for sizing or scaling recipes:

1. Prep Time, Cook Time and Total Time: The time provided with the recipe will not be scaled with the recipe since time for preparation or cooking can vary depending on how far you scale the recipe. For recipes that you scale up, start with the provided cooking time and watch for the desired results. For recipes that you scale down, cooking time may be less than specified in the original recipe.

2. Cooking Temperature: It is best to start with the provided cooking temperature and watch for the desired results. If your dish needs to meet a desired cooking temperature, please watch for that as well.

3. Adding Seasonings to taste: Start by adding "to taste" seasoning in small amounts increasing slowly for best results until you reach the taste you desire. Scaling Exceptions: Scaling will not work for all recipes. Baked items requiring yeast, recipes containing a single large item such as a whole chicken or a delicate pastry recipe may not have a desired result if drastically scaled. Rather than preparing one large pastry for a party, consider making several to the size of the original recipe; this may have a more desired result.

Measurements and Conversion Table

TSP.	TBSP.	CUPS	FLUID OZ	MILLILITERS	OTHER
1/4 tsp.				1 ml
1/2 tsp.				2 ml
3/4 tsp.	1/4 Tbsp.			4 ml
1 tsp.	1/3 Tbsp.			5 ml
3 tsp.	1 Tbsp.	1/16 cup	1/2 oz	15 ml
6 tsp.	2 Tbsp.	1/8 cup	1 oz	30 ml
			1 1/2 oz	44 ml	1 jigger
12 tsp.	4 Tbsp.	1/4 cup	2 oz	60 ml
16 tsp.	5 1/3 Tbsp.	1/3 cup	2 1/2 oz	75 ml
18 tsp.	6 Tbsp.	3/8 cup	3 oz	90 ml
24 tsp.	8 Tbsp.	1/2 cup	4 oz	118 ml	1/4 pint
32 tsp.	10 2/3 Tbsp.	2/3 cup	5 oz	158 ml
36 tsp.	12 Tbsp.	3/4 cup	6 oz	177 ml
48 tsp.	16 Tbsp.	1 cup	8 oz	237 ml	1/2 pint
		1 1/2 cups	12 oz	355 ml
		2 cups	16 oz	473 ml	1 pint
		3 cups	24 oz	710 ml	1 1/2 pints
			25.6 oz	757 ml	1 fifth
		4 cups	32 oz	946 ml	1 quart or 1 liter
		8 cups	64 oz		2 quarts
		16 cups	128 oz		1 gallon

Recipe Categories: Dessert

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Current Rating: 3 out of 5 California Avocados

Recipe provided by the California Avocado Commission

Ingredients:

2 2 2ripe Fresh California Avocados, chilled, halved, seeded and peeled
2 2 2mangos, chilled, halved, seeded and peeled
Cayenne pepper, to taste
Salt, to taste
³/₄ 0.75 0.75cup CUP_USVolumeplain low-fat yogurt (Greek-style preferred)
2 2 2 large limes, juiced
3 3 3Tbsp. TABLESPOON_USVolumehoney
4 4 4 mint sprigs, for garnish

Instructions:

Slice avocado and mango halves lengthwise in 1/2-inch slices. Arrange the fruit on individual salad plates, alternating the avocado and mango slices. Mix equal parts cayenne pepper and salt and lightly sprinkle over fruit slices, to taste.
Whisk together yogurt, lime juice and honey in a small bowl. Just before serving, spoon 2 to 3 tablespoons of dressing in a stripe over each salad. Garnish with mint sprigs and serve immediately.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Nutrition Facts:
Per serving: 269 calories; 12 grams fat (1.7 sat, 7.4 mono, 1.3 poly);
2.7 mg cholesterol; 168 mg sodium; 43 grams carbohydrate; 5.3 grams fiber; 5.5 grams protein

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

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California Avocado and Mango with Yogurt, Honey and Lime