SERVES: 8
PREP TIME: 10 minutes
COOK TIME: 0 minutes
TOTAL TIME: 10 minutes
This recipe was developed by Diane at MyCuratedTastes.com
Read the full post and see more images here.
INGREDIENTS
2 Small honey mangoes, diced
1 Cup fresh pineapple, diced
1 Lg. Plum tomato, diced
½ Large Red bell pepper, diced
¼ Red onion, finely minced
½ - 1 Small jalapeno, finely minced
2 Tbsp. Mixed herbs (cilantro, parsley, basil), chopped
2 Limes, juiced
1 Tbsp. Honey
½ Tsp. Kosher Salt
INSTRUCTIONS
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Chop and mince your fruit and vegetables. Add to a large bowl.
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Chop your choice of herbs. Cilantro is traditional and you may use two tablespoons of just that herb. If you are like me and don’t like it, use a mix of parsley and basil, or just one or the other. Add to the bowl.
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Add the salt and squeeze your limes over the top. Add the honey and combine. Note: I’ve used clover blossom honey from The Honey Jar – my honey of choice! Taste and adjust seasoning. Add more heat if you like it or more honey if you want it sweeter.
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You can serve this at room temperature or chill it until ready to serve. Serve with your favorite Mexican dishes, over fish or chicken, as a dip with chips or over my high protein waffles made with chicken (a favorite around here). Enjoy!
