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Spicy Broccoli-Mango Salad

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  • Prep 25 min
  • Total 25 min
  • Servings 6
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This side salad rocks with sweet and spicy flavors that blend broccoli, mango, jazzed-up pecans and a citrusy dressing into an amazing taste sensation.
Updated Jan 4, 2023


Sweet-Hot Pecans

  • 4 teaspoons sugar
  • 1/4 to 1/2 teaspoon ground red pepper (cayenne)
  • 1/2 cup pecan halves, broken into coarse pieces


  • 2 containers (6 oz each) Yoplait® original yogurt orange crème
  • 1/3 cup light mayonnaise
  • 1 tablespoon cider vinegar
  • 1/8 teaspoon salt


  • 5 cups fresh broccoli florets and cut-up stems (1 small bunch)
  • 2 ripe medium mangoes, peeled, seed removed and diced (1 1/2 cups)
  • 1/4 cup finely chopped red onion


  • 1
    Lightly spray 8-inch skillet with cooking spray. Add sugar and ground red pepper; mix well. Stir in pecans. Cook over low heat, stirring occasionally, until sugar mixture is melted and pecans are coated. Remove from heat; set aside to cool.
  • 2
    In small bowl, mix dressing ingredients with wire whisk until smooth. In large bowl, mix salad ingredients.
  • 3
    Add dressing to salad; toss gently to mix. Just before serving, stir in pecans. Cover and refrigerate any remaining salad.

Tips from the Betty Crocker Kitchens

  • tip 1
    Need help cutting a mango? Score the skin lengthwise into fourths with a knife, and peel like a banana. Cut the peeled mango lengthwise close to both sides of the seed, then dice.
  • tip 2
    Deborah Phinney Lakewood, Ohio Bake-Off® Contest 41, 2004


Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Trans Fat
% Daily Value*:
Vitamin A
Carbohydrate Choice
*Percent Daily Values are based on a 2,000 calorie diet.
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