Ingredients
1 cup strawberry, hulled and diced
1 kiwi, peeled and diced
1 mango, ripe
1 teaspoon lime zest
1 tablespoon lime juice
agave nectar, to taste
Method
Sources
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dataset
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Split mango around the pit — clean halves for cubing and serving
Ready-made guajillo sauce — enchiladas, chilaquiles, braising
Italian pasta organized by shape — which sauce belongs with which pasta
Wire mesh fruit bowl — air circulation prevents premature ripening
Sweet-tangy mango chutney — samosa dip, cheese boards, curries
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Split mango around the pit — clean halves for cubing and serving
Ready-made guajillo sauce — enchiladas, chilaquiles, braising
Italian pasta organized by shape — which sauce belongs with which pasta
Wire mesh fruit bowl — air circulation prevents premature ripening
Sweet-tangy mango chutney — samosa dip, cheese boards, curries
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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.