Mango Salsa from Pampered Chef
- 1 large mango
- ½ small jicama (I substitute an asian pear)
- 1/3 each: orange and red bell pepper
- 1 jalapeño pepper, stemmed
- 1/3 small red onion
- fresh lime zest
- 1 tbsp fresh lime juice
Chop into a dice, mix well in a serving bowl. It makes about 2 cups, but since it has no preservatives and cut up, you need to keep it refrigerated and consumed within 2 days.
Serve with Crispy Pita or Tortilla chips. It would also be delicious over baked chicken and served with rice or fresh asparagus on the side.