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Mango Confetti Salsa



Mango Confetti Salsa

Ingredients:
1   large mango
1/2   small jicama
1/3   orange bell pepper
1/3   red bell pepper
1   jalapeño pepper, stemmed
1/3   small red onion (see Cook’s Tip)
1   tbsp fresh lime juice
1/4   tsp salt
1/2   tsp Chili Lime Rub
   Tortilla chips (optional)
Directions:
  1. On Large Grooved Cutting Board, cut mango using Mango Wedger. Remove skin from mango using Avocado Peeler. Peel jicama using Serrated Peeler. Dice mango, jicama and bell peppers into 1-in. pieces using Chef’s Knife. Cut jalapeño in half; remove seeds using Core & More.
  2. Combine mango, jicama, bell peppers, jalapeño and onion in Manual Food Processor; cover and pump handle until coarsely chopped. Add lime juice and salt; pump handle to chop to desired consistency, removing lid and scraping down sides of bowl as necessary using Mini Mix ‘N Scraper®. Pour salsa into serving bowl. Sprinkle with rub. Serve with tortilla chips, if desired.

Yield: 6 servings (about 2 cups salsa)

Nutrients per serving: (about 1/4 cup salsa, excluding optional ingredient): Calories 40, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 10 g, Protein 1 g, Sodium 120 mg, Fiber 2 g

Cook's Tips: Use the Veggie Wedger to cut the onion into wedges. Use two wedges for this recipe.