Mango Fruit Salsa Food

MANGO SALSA

Steps:

• Combine 1 diced mango, 1 diced red bell pepper, 1/3 cup chopped red onion, 2 tablespoons each fresh lime juice and finely chopped fresh cilantro, 1/2 teaspoon ground ancho chile and a pinch of cayenne pepper in a medium bowl; season to taste with salt. (The salsa can be covered and refrigerated for up to 4 hours.)

PEACH-MANGO FRUIT SALSA

Steps:

• In a large pot over medium heat combine the vegetables. Cook for 10 minutes. Add peaches and mango and cook for additional 5 minutes. Remove from heat, add lime juice and cilantro. Stir. Pack into hot jars using 1/4-inch headspace. Adjust 2-piece caps. Process 10 minutes in boiling water canner.

MANGO SALSA

Steps:

• Combine the mango, cucumber, jalapeno, red onion, lime juice and cilantro leaves and mix well. Season with salt and pepper, to taste.

MANGO, PEACH AND PINEAPPLE SALSA

Steps:

• Place the mango, peach, pineapple, tomato, onion, red pepper, yellow pepper, and cilantro in a mixing bowl. Stir in the garlic, jalapeno, lime juice, salt, sugar, and water. Cover and refrigerate at least 1 hour before serving.

MANGO FRUIT SALSA

Steps:

• 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.