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Tuty Jek
Corn cobs from the bbq with mango salsa
Corn from the barbecue with mango sauce and a salad of mango, red onion, tomato, red pepper, coriander and lime.
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Ingredients
Directions
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Light the barbecue. Cook the corn cobs for 4 minutes and drain. Grill them for 5 minutes on the barbecue. Times regularly.
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Brush the corn cobs with the mango-cinnamonsauce and wrap them in aluminum foil. Put them on the barbecue for 10 minutes.
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Meanwhile, peel the mango and cut the flesh into slices of the kernel. Cut the flesh into cubes and put in a bowl.
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Cut the red onion. Cut the tomatoes into quarters, remove the seeds and cut the flesh into cubes.
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Halve the red pepper, remove the seeds and cut the flesh finely. Slice the coriander.
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Add the onion, tomato, pepper and coriander to the mango. Squeeze the lime over the salsa and add the rest of the mango cinnamone sauce.
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Mix together.
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Remove the corn cobs from the foil and place on a dish, serving the nachochips and mango salsa in separate containers.
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Nutrition
460Calories
Sodium13% DV320mg
Fat20% DV13g
Protein16% DV8g
Carbs24% DV73g
Fiber36% DV9g
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