| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
|
1 |
servings |
INGREDIENTS
| 1 |
sm |
Mango; peeled, pitted & |
|
|
; diced |
| 1 |
|
Serrano chile; seeded & deribbed |
| 1 |
|
Lime; juice of |
| 1/2 |
c |
Jicama; peeled & diced |
| 1 1/2 |
tb |
Red bell pepper; diced |
| 1/2 |
c |
Honeydew; diced |
| 1/2 |
c |
Cantaloupe; diced |
| 2 |
tb |
Cucumber; peeled & diced |
| 2 |
tb |
Cilantro; chopped |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Black pepper; ground |
| 2 |
tb |
Sour cream |
INSTRUCTIONS
Puree the mango in a blender or food processor along with the chile and
lime juice. Place the diced vegetables and fruit in a mixing bowl. Add the
puree. Mix thoroughly to combine. Mix in the cilantro, salt and pepper.
Adjust seasonings to taste. Gently fold in the sour cream.
Goes well with grilled fish or chicken.
Yields 6-8 servings.
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