Mango Confetti Salsa


  • 1 large mango
  • 1/2 small jicama
  • 1/3   orange bell pepper
  • 1/3   red bell pepper
  • 1   jalapeño pepper, stemmed
  • 1/3 small (75 mL) red onion (see Cook'’s Tip)
  • 1 tbsp (15 mL) fresh lime juice
  • 1/4 tsp (1 mL) salt
  • 1/2 tsp (2 mL) Chili Lime Rub
  •  Tortilla chips (optional)


  1. On Large Grooved Cutting Board, cut mango using Mango Wedger. Remove skin from mango using Avocado Peeler. Peel jicama using Serrated Peeler. Dice mango, jicama and bell peppers into 1-in. pieces using Chef'’s Knife. Cut jalapeño in half; remove seeds using Core & More.

  2. Combine mango, jicama, bell peppers, jalapeño and onion in Manual Food Processor; cover and pump handle until coarsely chopped. Add lime juice and salt; pump handle to chop to desired consistency, removing lid and scraping down sides of bowl as necessary using Mini Mix ‘N Scraper®. Pour salsa into serving bowl. Sprinkle with rub. Serve with tortilla chips, if desired.


  • 2 cups salsa
    6  servings of 1/4 

Nutrients per serving:

U.S. Nutrients per serving: Calories 40, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 10 g, Protein 1 g, Sodium 120 mg, Fiber 2 g

Cook's Tips:

Use the Veggie Wedger to cut the onion into wedges. Use two wedges for this recipe.

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