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Use leftovers from a roast to whip up this tangy mani-course salad.

Source: Everyday Food, May/June 2003
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

A ripe mango is firm with some give. Before slicing, peel with a vegetable peeler or paring knife. Place peeled mango on its narrow side and, using a sharp knife, cut to each side of the pit, slicing off as much flesh as possible. Reserve the pit for its juice. Slice the mango crosswise, not lengthwise.

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