Mango Fruit Salsa

• 1 cup strawberry, hulled and diced
• 1 kiwi, peeled and diced
• 1 mango, ripe
• 1 teaspoon lime zest
• 1 tablespoon lime juice
• agave nectar, to taste

1. If not using the Pampered Chef Manual Food Processor, try and chop your fruit into uniform 1/4 - 1/2" cubes.
2. For the mango, I usually peel the skin off first with my vegetable peeler, and chop a small slice off the top and bottom. That way it stays flat on my board as I slice around the pit.
3. The pit of the mango is large and flat. When you slice off a bit of the top and bottom, you can see its shape. I usually cut down the two wide sides of the mango first, and then carefully slice down the thinner sides to make sure I get all of the beautiful yellow mango off the pit.
4. Ripe mango is very slippery, so carefully slice fruit and dice into cubes.
5. Add all fruit to a large bowl.
6. Add lime (or lemon) zest and juice.
7. Taste, and add agave nectar, up to 1 tablespoons.
8. Serve with cinnamon pita chips.

strawberry, kiwi, mango, lime zest, lime juice

Taken from www.food.com/recipe/mango-fruit-salsa-459937 (may not work)