1 mango, diced
1½ cups diced pineapple
¼ cup raisins
2 tablespoons brown sugar
¼ cup cider vinegar
2 teaspoons chopped green chilies (optional)
1 garlic clove, minced
½ teaspoon salt

1. Place all ingredients in a medium pot.
2. Bring to a boil over medium heat.  Reduce heat to low.
3. Simmer until thick, about 25 minutes.  Stir often to keep from sticking.
4. Let cool.
5. Serve with cheese and crackers or as a side dish, sandwich spread or dip.  Enjoy!
6. Refrigerate leftovers.

Total Fat 0g

For the best buy, choose mangoes that smell fruity at the stem and give slightly when gently squeezed. 

To prepare mangoes, rinse and cut the fruit away from the pit.

To keep them fresh, store unripe mangoes at room temperature up to 1 week.  Store ripe mangoes in the refrigerator for up to 5 days.

Mangoes contain vitamin C, which is good for fighting colds and healing cuts.

How to cut a mango into cubes

Directions:

1. Slice the mango lengthwise cutting just above and around the pit.  Repeat the same step with the other side.
2. Place the fruit halves skin-side down and cut the flesh in a criss-cross pattern.  Do not cut all the way through the skin.
3. Bend the peels back and pick and eat the cubes from the skin.
4. Remember to rinse all fruits and vegetables before using.

1. Spread cream cheese over the tortillas.
2. Place half of the mango strips and 2 banana wedges on each tortilla.
3. In a small bowl, stir together the honey and cinnamon.
4. Drizzle the honey mixture over each tortilla.
5. Roll the tortillas up.  Gently squeeze them to make sure the fruit sticks to the cream cheese. 
6. Cut in half to serve. Enjoy!
7. Refrigerate leftovers.

Total Fat 4.5g