- fresh mango, peeled and diced
- 12 1/8 ozs fresh pineapple, diced
- 1/2 cup fresh orange bell pepper, chopped
- 3 green onions, cut
- 1/2 cup jicama, diced
- 1/2 tsp red pepper flakes
- 1/4 cup honey
In a large mixing bowl, combine the mango, pineapple,
orange pepper, green onions, jicama and honey.
Mix well. Place a heaping spoonful of the mango
salsa in the bottom of mini bowls.
May be served with a blue tortilla chip or a chilled jumbo prawn.
This can be made in advance, but should be
covered and refrigerated until ready to serve.