Recipe Details
Ingredients
-
2mangos, peeled, seeded and chopped
-
2 peaches, halved, pitted, and cut into 1/2-inch dice
-
4 tomatoes, chopped
-
1white onion, diced
-
1red bell pepper, diced
-
1yellow bell pepper, diced
-
1cupdiced fresh pineapple
-
1cupchopped fresh cilantro, or to taste
-
¾cupwater
-
2tablespoonswhite sugar, or to taste
-
2tablespoonslime juice
-
1small jalapeño pepper, minced
-
1clovegarlic, minced
-
1teaspoonsalt
Cooking Directions
-
Place mangos, peaches, tomatoes, onion, red pepper, yellow pepper, pineapple, and cilantro in a large bowl. Stir in water, sugar, lime juice, jalapeño, garlic, and salt until well combined.
-
Cover and refrigerate for at least 1 hour before serving.
Cook’s Note
I use a food processor to chop the onion, bell peppers, cilantro, and jalapeño. If you use one, be careful not to liquify the veggies.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe16 | |
| Calories40 | |
| % Daily Value * | |
| Total Fat 0g |
0% |
| Sodium 150mg |
7% |
| Total Carbohydrate 10g |
4% |
| Dietary Fiber 1g |
5% |
| Total Sugars 7g |
|
| Protein 1g |
2% |
| Vitamin C 48mg |
54% |
| Calcium 14mg |
1% |
| Iron 0mg |
2% |
| Potassium 199mg |
4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved
Dish Photos
