United States dollar (USD) United Arab Emirates dirham (AED) Armenian dram (AMD) Netherlands Antillean guilder (ANG) Argentine peso (ARS) Australian dollar (AUD) Aruban florin (AWG) Barbadian dollar (BBD) Bulgarian lev (BGN) Bahraini dinar (BHD) Bermudian dollar (BMD) Brunei dollar (BND) Bolivian boliviano (BOB) Bahamian dollar (BSD) Botswana pula (BWP) Belarusian ruble (BYR) Canadian dollar (CAD) Swiss franc (CHF) Chilean peso (CLP) Chinese yuan (CNY) Colombian peso (COP) Costa Rican colón (CRC) Danish krone (DKK) Dominican peso (DOP) Egyptian pound (EGP) Euro (EUR) Fijian dollar (FJD) Pound sterling (GBP) Georgian lari (GEL) Gibraltar pound (GIP) Guatemalan quetzal (GTQ) Hungarian forint (HUF) Indonesian rupiah (IDR) Israeli new shekel (ILS) Indian rupee (INR) Icelandic króna (ISK) Jamaican dollar (JMD) Jordanian dinar (JOD) Japanese yen (JPY) Kenyan shilling (KES) Cambodian riel (KHR) South Korean won (KRW) Kuwaiti dinar (KWD) Cayman Islands dollar (KYD) Kazakhstani tenge (KZT) Sri Lankan rupee (LKR) Moroccan dirham (MAD) Moldovan leu (MDL) Mauritanian ouguiya (MRO) Mauritian rupee (MUR) Malawian kwacha (MWK) Mexican peso (MXN) Malaysian ringgit (MYR) Nigerian naira (NGN) Norwegian krone (NOK) Nepalese rupee (NPR) New Zealand dollar (NZD) Omani rial (OMR) Peruvian nuevo sol (PEN) Papua New Guinean kina (PGK) Philippine peso (PHP) Pakistani rupee (PKR) Polish złoty (PLN) Qatari riyal (QAR) Romanian leu (RON) Saudi riyal (SAR) Seychellois rupee (SCR) Swedish krona (SEK) Singapore dollar (SGD) Thai baht (THB) Tunisian dinar (TND) Turkish lira (TRY) Trinidad and Tobago dollar (TTD) New Taiwan dollar (TWD) Tanzanian shilling (TZS) Uruguayan peso (UYU) Uzbekistani som (UZS) Vietnamese đồng (VND) East Caribbean dollar (XCD) West African CFA franc (XOF) South African rand (ZAR) « Back to recipes 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!
Ingredients 3 ripe Atulfo Mangos 20 grape tomatoes 1 red bell pepper ½ cup cooked corn 1 tbsp rice vinegar 1 tbsp MRM Raw Organic Baobab Powder ½ tsp cumin fresh cilantro Directions 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! Nutrition Information
Copyrights 2018 MRM-USA.COM * These statements have not been evaluated by the food and drug administration this product is not intended to diagnose, treat, cure, or prevent any disease.