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Source in .scx format of Mango Salsa

<?xml version="1.0" encoding="UTF-8" standalone="yes"?>
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Shop'NCook recipe exchange format
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<RecipeList>
<Recipe recipeId="3571" locale="en">
<RecipeHeader>
<RecipeTitle>Mango Salsa</RecipeTitle>
<Category></Category>
<NbPersons>0</NbPersons>
<PortionYield></PortionYield>
<PrepTime></PrepTime>
<TotalTime></TotalTime>
<Source></Source>
</RecipeHeader>
<IngredientList>
<IngredientText>Mango Salsa (serves 6)</IngredientText>
<Ingredient id="1199" quantity="3.0" unit="small" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>3 small</IngredientQuantity>
<IngredientItem>mangos</IngredientItem>
<IngredientComment>(skinned, remove seed and cut into cubes and placed in a bowl)</IngredientComment>
</Ingredient>
<IngredientText>Use a small bowl, mix the following together:</IngredientText>
<Ingredient id="1177" quantity="1.0" unit="" comment="" defaultState="true" weightGram="58.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>Juice of 1</IngredientQuantity>
<IngredientItem>lemon</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
</IngredientList>
<RecipeText>half of 1 red chilli (deseeded and finely chopped - if you prefer more heat, use the whole chilli)
1 spoonful of thai sweet chilli sauche (i used the chinese spoon)
finely chop coriander leaves (don&apos;t use the stalk too much as it will give a bitter taste)
Add more thai chilli sauce if dressing is too sour.
Pour over the mangos, mix well and chill in fridge until ready for use.
Sit on a bed of fresh salad.

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