| 10 | 15 | 44 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 0 min | 6 |
| 1 mango | Mango (ripe, peeled and diced small) |
| 1 cup diced | Pineapple |
| 1/2 cup | Jicama (cut into 1/4 dice) |
| 1/2 cup chopped | Red bell pepper (diced small) |
| 2 tbsp | Cilantro (coriander) (finely chopped) |
| 1/2 whole lime(s) | Lime juice (fresh) (juice from half a lime) |
| 1/4 tsp | Cumin |
| 1 dash | Cayenne pepper (to taste) |
| 1 dash | Sea Salt (to taste) |
| 1 dash | Black pepper (to taste) |
1. Combine all ingredients in a medium bowl, prepared as instructed.
2. Let sit for at least 30 minutes to allow the flavors to marry.
Quick Tips:
Having a sharp knife is key to cutting a mango. It has one long at seed in the center of the fruit, so you want to cut alongside the pit.
From there, I like to cut the cheeks in half, remove the skin and cut into chunks.
| Fruit | 0.7 |
| Vegetables | 0.4 |
