Mango Salsa on Belgian Endive

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½ mango

½ avocado

½ red bell pepper

2 tablespoons chopped onion

1 tablespoon lemon juice

2 Belgian Endive

Peel and core mango and avocado; half them, then cut the flesh into small cubes.

Deseed the red bell pepper, take half and cut into small pieces about the same size as mango and avocado cubes.

Mix mango, avocado, red bell pepper, chopped onion and lemon juice. This is the mango salsa.

Tear off the leaves of Belgian Endive one by one, and place them on a dish.

Place a spoonful of mango salsa inside each leaf.

Note:Mango and avocado shouldn’t be too ripe, otherwise it’s difficult to cut.

4 servings

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