Salads : Mango Salad

• 1/3 cup "crema Mexicana" Mexican-style whipping cream
  
• 3 tablespoons frozen orange juice concentrate
  
• 3 tablespoons milk
  
• 1 tablespoon TABASCO® brand Green Jalapeño Pepper Sauce
  

• 4 large ripe mangoes, peeled and diced (about 2 cups)
  
• 1 cup peeled, diced jicama (about 1/2 pound)
  
• 1/2 cup chopped red bell pepper
  
• 2 tablespoons chopped fresh cilantro
  
• 1 tablespoon fresh lime juice
  
• Lettuce leaves
  
• 6 thin slices red onion, separated into rings
  

Combine all dressing ingredients in a small bowl and whisk until well blended. Cover and refrigerate until serving time.

Combine mango, jicama, red pepper, cilantro and lime juice in a medium bowl. Toss gently but thoroughly. Cover and chill. Arrange lettuce leaves on 6 salad plates. Mound 1/2 cup mango mixture in center of plate. Drizzle 1 1/2 tablespoons dressing over each salad. Garnish with onion rings.

Makes 6 servings.

Nutritional information per serving: 113 calories, 2 g protein, 19 g carbohydrate, 4 g fat, 12 mg cholesterol, 49 mg sodium