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Suggest a better description1. Slice the pineapple, then peel the slices and remove the core.
2. Dice the flesh and place in a nonmetallic bowl with any juice.
3. Slice the mango lengthwise on either side of the flat central seed.
4. Peel the 2 mango pieces and dice the flesh.
5. Slice and peel any remaining flesh around the seed, then dice.
6. Add to the pineapple with any juice.
7. Add the chopped mint, sugar, lime juice, habanero sauce, and tomato, then season to taste with salt.
8. Stir well to combine.
9. Cover and let chill in the refrigerator for at least 30 minutes to allow the flavors to develop.
10. Stir again before serving.
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Serving Size: 1 Serving (234g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 130 | ||
Calories from Fat: 4 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 6.7mg | 0 % | |
Potassium 338.4mg | 9 % | |
Total Carbohydrate 34g | 10 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 30.4g | ||
Protein 1.4g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 130
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