1 mango, chopped
16 ounces mango puree juice
1 bunch of green onions, chopped
1 red bell pepper chopped
1 yellow bell pepper, chopped
2 tablespoons chopped cilantro
¼ cup rice vinegar
8 green peppers, chilled, tops removed and seeds removed, using these as “bowls”.
1 jalapeno chopped
1 seedless cucumber, sliced in strips and lightly drizzled with rice vinegar for garnish
Juice of one lime
Cilantro leaves for garnish
Salt and pepper to taste
Combine all ingredients into large bowl; mix well.
Recipe taken from The Kardea Gourmet by Richard Collins, MD, Robert Leighton, and Susan Buckley, RD.