Summer Breakfast Salsa
Description
This Mexican dip features Mango, peeled, seeded. The flavors come together beautifully. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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and diced 5 Strawberries, sliced and .quartered 3 Kiwi fruits, peeled, sliced .and quartered 1/3 c Fresh blueberries 2 1/2 ts Sugar or to taste 2 ts Champagne 1/4 ts Freshly grated ginger root 7 Medium-size mint leaves plus .fresh mint sprigs for .
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garnish This recipe won two awards in the 1997 Medallion Salsa Challenge for Amy Chaisson Selig of Your Personal Chef ~ first
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place for professional chefs and a tie for most colorful.
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Freshly grated ginger root gives it a slightly piquant flavor.
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By using ripe seasonal fruit, you can avoid adding a lot of sugar.
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Delicious over pancakes or French toast dusted with powdered sugar.
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Place mango in a large bowl;
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add strawberries, kiwi, blueberries, sugar, champagne, ginger root and chopped mint.
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Taste and adjust sugar and ginger to taste.
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Garnish with fresh mint sprig and serve
Nutrition Facts
Servings 9
- Amount Per Serving
- Calories 6.7kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.1mg1%
- Total Carbohydrate 1.7g1%
- Dietary Fiber 0.2g1%
- Sugars 1.6g
- Protein 0.1g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
breakfast, dip, fruits, mango, mexican, peeled, salsa, seeded, summer, title, vegan
