Time: 30 minutes
Shopping Tip: Look for golden Champagne (aka Ataulfo) mangoes at the store.
Serve with Coconut-Ginger Rice: Bring 1 cup water, ½ teaspoon minced peeled fresh ginger, ¼ teaspoon salt, and 1 bay leaf to a boil in a small saucepan. Add 1 cup uncooked jasmine rice and ¼ cup light coconut milk to pan; bring to a boil. Reduce heat to low, cover, and cook until liquid is absorbed and rice is done (about 15 minutes). Discard bay leaf; fluff rice. Stir in 2 tablespoons chopped fresh cilantro. CALORIES 194; FAT 1.2g (sat 0.8g); SODIUM 153mg
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