Servings:
Makes 4 servings
Ingredients
- 2 cup fresh chopped mango
- 2 cup large yellow tomatoes, peeled, seeded and chopped
- 1 cup garlic clove, chopped
- 1 cup shallot
- 1/2 cup peeled and rough chopped cucumber
- 1/4 cup roughly chopped celery
- 2 cup lemons, juice squeezed
- 2 ounce extra virgin olive oil
For garnish
- 2 cup fresh chopped mango
- 2 cup large yellow tomatoes, peeled, seeded and chopped
- 1 cup garlic clove, chopped
- 1 cup shallot
- 1/2 cup peeled and rough chopped cucumber
- 1/4 cup roughly chopped celery
- 2 cup lemons, juice squeezed
- 2 ounce extra virgin olive oil
- 1/4 cup each: fine-diced avocado, cucumber, red bell pepper, cilantro leaves
Preparation
Baking Directions:
Combine all ingredients except olive oil in blender.
Process until smooth by slowly adding oil.
Strain and refrigerate for two hours before serving.
Garnish with the fine-diced avocado, cucumber, red bell pepper and cilantro leaves.
