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Prep Time: 15 Minutes Cook Time: 105 Minutes |
Ready In: 120 Minutes Servings: 20 |
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The basic idea came from ., but I changed the fruit. Love it with fish tacos. Ingredients:
1 small mango, peeled, pitted & diced |
1 jalapeno chile, seeded & de-ribbed |
1 lime, juice of 1/2 lime |
1/2 cup jicama, peeled & diced |
1 1/2 tablespoons red bell peppers, diced |
1/2 cup watermelon, diced |
1/2 cup blackberry |
2 tablespoons cucumbers, peeled & diced |
2 tablespoons cilantro, chopped |
1/4 teaspoon salt |
1/4 teaspoon black pepper, ground |
2 tablespoons sour cream |
Directions:
1. Purée the mango in a blender or food processor along with the chile and lime juice.
2. Place the diced vegetables and fruit in a mixing bowl.
3. Add the puree. Mix thoroughly to combine. Mix in the cilantro, salt and pepper.
4. Adjust seasonings to taste. Gently fold in the sour cream.
5. Chill for 2 hours for the best flavor.
6. Yield: 6-8 servings.
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