Thorpie's fruity salsa dip

1 large mango
1 punnet strawberries, washed and hulled
2 kiwifruit, peeled
pulp of 2 passionfruit
1 tablespoon shredded fresh mint
2 tablespoons apricot jam

Thorpie's Sweet Crisps
1 tablespoon lemon juice
1 tablespoon caster sugar
½ teaspoon ground cinnamon
3 sheets lavash bread

Cut the cheeks from the mango, and peel. Chop fruit into small, even-sized pieces and place in serving bowls. In a small bowl, combine passionfruit, mint and jam. Add to fruit and stir gently to combine. Serve with Thorpie's Sweet Crisps.

Thorpie's Sweet Crisps
Preheat oven to 190°C (375°F). Put lemon juice in a small bowl, and combine sugar and cinnamon in another bowl. Brush the bread lightly with juice, then sprinkle with sugar mixture. Cut bread into 3 strips lengthways, and 4 pieces crossways. Cut each piece in half diagonally to make triangles. Place on baking trays, and bake for 8 minutes, until crisp. Serve with dip.

 

Thorpie's Fruity Salsa Dip

ANALYSIS per serve 
Energy kJ (Cal)
815 (195)
407 (97)
Carbohydrate (g)
42
21
Protein (g)
5
2
Fat (g)
<1
<1
Fibre, Vitamin C

Preparation time: 15 minutes
Cooking time: Nil
Serves: 2-4

Thorpie's Sweet Crisps

ANALYSIS per serve 
Energy kJ (Cal)
1279 (306)
640 (153)
Carbohydrate (g)
62
31
Protein (g)
9
5
Fat (g)
2
1

Preparation time: 10 minutes
Cooking time: 8 minutes
Serves: 2-4

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