Mango Confetti Salsa Name: Brandie Jo Frazier Base: JBLM Recipe: 1 large Mango, 1/2 small jicama, 1/3 orange and red bell pepper, 1 jalapeno pepper, stemmed, 1/3 small red onion, 1 tbsp fresh lime juice, 1/4 tsp salt, 1/2 tsp Pampered Chef chili lime rub Tortilla chips(optional) One Large grooved cutting board, cut mango using Mango wedger. Remove skin from mango using Avocado peeler. Peel jicama using serrated peeler. Dice Mango, jicama and bell peppers into 1" peices using chefs knife. Cut Jalapeno in half; remove seeds using core n more. Combine mango, jicama, bell peppers, jalapeno and onion in Manual Food Processor; cover and pump handle unitl coarsely chopped. add lime juice and salt; pump handle to chop to desired consistency, removing lid and scrapping down sides of bowl as necessary using mini mix n scraper. Pour Salsa into serving bowl. Sprinkle with Chili Lime rub. Serve with tortilla chips, if desired. Yield 6 servings( about 2 cups salsa)