0.5teaspoonchipotle chili powderor any chili powder of your choosing
3tablespoonschopped, fresh cilantro
2tablespoonsfresh lime juice
Instructions
Split the mango in half and remove the large seed in the center.
Lay each side flesh side up and slice in both directions to create cubes. Run a chefs knife between the skin and the flesh to separate the cubes and place them in a large bowl.
Slice a papaya in half and remove the seeds from the center with a spoon. Lay each side flesh side up and slice in both directions to create cubes.
Scoop out the cube with a large spoon like you would do with an avocado. Place the cubes in the bowl with the mango.
Add the red onion, cilantro, chipotle pepper, and lime juice to the bowl and mix to combine.
Cover and place in the refrigerator until ready to use.
Notes
Dice the fruits any size you like it, it all tastes the same.
Store leftover fruit salsa in an air-tight container in the refrigerator for up to 3 days.
If you do not like the smokey flavor of chipotle pepper, feel free to substitute a traditional or ancho chili powder.