Any salsa lovers out there? Mango lovers? Pineapple lovers? I’ve got something for all three of you! This recipe comes from the cookbook 150 Best Dips & Salsas. The recipe is courtesy of 150 Best Dips & Salsas by Judith Finlayson & Jordan Wagman 2014 © www.robertrose.ca Reprinted with publisher permission.
Pineapple Mango Salsa
For a simple presentation, serve this fruity salsa with tostadas or tortilla chips. If you’re feeling more ambitious, make Green Plantain Chips (page 167). It even makes a nice finish for grilled chicken or shrimp.
- 1 pineapple, cored and diced (see Tips)
- 2 mangos, diced
- 1 small red onion, finely diced (about 1⁄3 cup/75 mL)
- 1 red bell pepper, finely diced
- 1 jalapeño pepper or 2 Mexican serrano chiles, seeded and minced
- 1 tbsp finely chopped fresh cilantro leaves 15 mL
- 1⁄4 tsp puréed gingerroot 1 mL
- Granulated sugar or agave syrup, optional (see Tips)
- 1⁄4 cup freshly squeezed lime juice 60 mL
In a large bowl, combine pineapple, mangos, red onion, bell pepper, jalapeño pepper, cilantro, ginger, and sugar, if using. Mix well. Add lime juice and toss well. Set aside for 10 minutes to meld flavors. Transfer to a serving bowl and serve.
- The finer your dice, the smaller your dipper can be. If you are using small tortilla chips, err on the side of a fine dice.
- If your fruit is not as sweet as you would like add 1 to 2 tsp (5 to 10 mL) sugar or agave syrup before mixing the salsa.
- If you are vegan, be sure to use agave or unbleached organic sugar to ensure it has not been filtered through bone char.
Be sure to check out my 150 Best Dips and Salsas review!
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