This is what we had last night at my Pampered Chef party!

Mango Confetti Salsa

Ingredients:

1	large mango
1/2	small jicama
1/3	orange bell pepper
1/3	red bell pepper
1	jalapeño pepper, stemmed
1/3	small red onion
1	tbsp fresh lime juice
1/4	tsp salt
1/2	tsp chile powder lime zest
	Tortilla chips

Directions:

1. On 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-in. pieces using Chef’s Knife. Cut jalapeño in half; remove seeds using Core & More.
2. Combine mango, jicama, bell peppers, jalapeño and onion in Manual Food Processor; cover and pump handle until coarsely chopped. Add lime juice and salt; pump handle to chop to desired consistency, removing lid and scraping down sides of bowl as necessary using Mini Mix ‘N Scraper®. Pour salsa into serving bowl. Serve with tortilla chips, if desired.

Yield: 6 servings (about 2 cups salsa)