1 fresh mango, peeled and chopped.
1/2 bell pepper, chopped (I used yellow)
12 grape tomatoes, halved
1-2 tbsp unsweetened coconut (optional)
3/4 tsp Xylitol
1/3 cup water
1/4 tsp onion powder
2 tbsp white wine vinegar
1/4 tsp curry powder
1/4-1/2 tsp grated fresh ginger (depending how much you like ginger)
1 tbsp lemon juice
Combine ingredients in skillet over medium heat. Bring to a boil and reduce. Let simmer stirring occasionally for 10-15 min or until it begins to thicken. Removed from heat, cover and let stand 5-10 min. Serve warm over chicken or desired meat. Store in refrigerator.
Yield: 8 servings