Mango Fruit Salsa - cooking recipe

Ingredients

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

Preparation

If not using the Pampered Chef Manual Food Processor, try and chop your fruit into uniform 1/4 - 1/2\" cubes.
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.
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.
Ripe mango is very slippery, so carefully slice fruit and dice into cubes.
Add all fruit to a large bowl.
Add lime (or lemon) zest and juice.
Taste, and add agave nectar, up to 1 tablespoons.
Serve with cinnamon pita chips.