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Mango-Baobab Corn Salsa
Salsa is an amazing dip that pairs perfectly with fresh veggies for a low-calorie snack, but sometimes salsa can have hidden oils and added salt that make us feel sluggish and puffy. Making your own salsa is a quick and easy solution, and it tastes so much better!
3 ripe Atulfo Mangos
20 grape tomatoes
1 red bell pepper
½ cup cooked corn
1 tbsp rice vinegar
MRM Raw Organic Baobab Powder ½ tsp cumin
First, cut open your mangoes by starting at the top (slightly off center to avoid the large seed inside) and cutting down, all the way around, until one side comes away from the seed.
Cut the flesh in a grid pattern and scoop out the pieces into a Tupperware bowl that has a fitted top.
Repeat with each mango.
Cut your grape tomatoes into 4ths and add to the bowl.
Chop the bell pepper into small, bite-sized pieces and add to the bowl.
Add the rice vinegar, Baobab, cumin and cilantro.
Put to top on the Tupperware and shake it around until all the ingredients are incorporated.
Store refrigerated for up to a week!
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