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| Recipe Source |
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Author: Bob and Robin Young Source: Adapted from "Coastal Living Magazine"
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| Recipe Type |
| Appetizer |
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| Ingredients |
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| 1 T |
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Jalapeño jelly |
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| ¼ c |
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Lime juice, fresh |
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| 2 lg |
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Mangoes, peeled and diced* |
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| 2 lg |
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Avocados, diced |
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| 1 lg |
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Red Bell pepper, diced |
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| ¼ c |
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Cilantro, chopped |
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| Whisk together jelly and lime juice in a large bowl.
Add remaining ingredients, and stir until blended. Cover and chill 8 hours.
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| Yield: abt 5 cups |
| Preparation time: 8 hours |
| Ready in: 8 hours |
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| Cooking Tips |
| * 1 (26-ounce) jar refrigerated mango pieces, drained, may be substituted for fresh mango. |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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