Posted by: Rhonda Price on Friday, June 21, 2013

I recently returned from an amazing vacation to Belize and Guatemala, where I survived some rigorous adventures and worked up a fierce appetite every day. Rather than worrying about what to eat in foreign countries, I was delighted to discover that just about everything is grown locally and organic produce is the norm. There’s also no McDonald’s, Burger King or Wendy’s in sight and Taco Bell wouldn’t stand a chance since everyone makes their own tortillas.


One of the dishes I fell in love with was a simple, colorful Mango Salad that packed a lot of flavor with few ingredients. With mangos plentiful all year long in Florida, I couldn’t wait to get back home and throw this raw, vegan delight together! If you decide to make it, here’s all you will need for this rainbow-inspired dish:


3 ripe mangos, sliced and julienned

1 yellow bell pepper, julienned

1 red pepper, sliced

1 red onion, chopped

¼ cup lime juice

3 sprigs of fresh Cilantro, chopped

1 tsp. hot sauce, any brand

2 TBS Garden of Life Extra Virgin Coconut Oil


Prep all veggies and store in a large plastic bag or bowl. Add lime juice, cilantro, coconut oil and hot sauce and shake bag to combine. Let the bag sit in the fridge for at least two hours or overnight for all flavors to blend.


Serve in a pretty bowl and enjoy! 



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