For the dressing
1 cup of natural yogurt (200g)
1/2 cup of heavy cream (240ml)
1/4 cup of honey (90g)
2 large red mangos, with skin, cut into 1cm cubes (300g)
1/4 cup of orange juice (60ml)
1/2 cup of water (120ml)
2 medium oranges, peeled, cut into 0.5cm thick slices (400g)
3/4 cup of pecans (85g)
6 abacaxi slices with 1.5cm thickness (480g), cut into small triangles
2 large mangos, cut into 1cm cubes (640g)
1/2 cup of fresh mint leaves (20g) for garnish
For the dressing
1 cup of natural yogurt (200g)
1/2 cup of heavy cream (240ml)
1/4 cup of honey (90g)
2 large red mangos, with skin, cut into 1cm cubes (300g)
1/4 cup of orange juice (60ml)
1/2 cup of water (120ml)
2 medium oranges, peeled, cut into 0.5cm thick slices (400g)
3/4 cup of pecans (85g)
6 abacaxi slices with 1.5cm thickness (480g), cut into small triangles
2 large mangos, cut into 1cm cubes (640g)
1/2 cup of fresh mint leaves (20g) for garnish
Make the dressing: in a medium bowl, combine all the ingredients and mix well
Set aside
Place the mango in the center of a large plate
To one side, mix the orange juice with water and drizzle over the mango
Cut the orange slices in half
Around the mango, arrange the orange, pecans, pineapple, and mango in circles
Garnish with mint leaves and serve with the dressing
210 calories per serving
