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Low-Fat Green Mango Salad with cilantro Vinaigrette
By Chef Ida Rodriguez


1 pound Green Managos 
1 cup Bean Sprouts 
1 medium Carrot peeled and grated 
3 tablespoons Lemon Juice 
1 teaspoon Low Sodium Soy Sauce 
1 clove Organic Garlic minced 
1 teaspoon Granulated Sugar 
1 tablespoon Cilantro chopped 


Peel, seed and grate mango. 

In a medium bowl, combine mango, bean sprouts, and grated carrot. 

Mix remaining ingredients in a small bowl and combine with mango mixture.