Mango Fruit Salsa

READY IN: 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • If not using the Pampered Chef Manual Food Processor, try and chop your fruit into uniform 1/4 - 1/2" cubes.
  • For the mango, I usually peel the skin off first with my vegetable peeler, and chop a small slice off the top and bottom. That way it stays flat on my board as I slice around the pit.
  • The pit of the mango is large and flat. When you slice off a bit of the top and bottom, you can see its shape. I usually cut down the two wide sides of the mango first, and then carefully slice down the thinner sides to make sure I get all of the beautiful yellow mango off the pit.
  • Ripe mango is very slippery, so carefully slice fruit and dice into cubes.
  • Add all fruit to a large bowl.
  • Add lime (or lemon) zest and juice.
  • Taste, and add agave nectar, up to 1 tablespoons.
  • Serve with cinnamon pita chips.
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