Sweet and savory with a hint of heat, this vibrant salsa adds flavorful appeal to fish, chicken, shrimp, tacos, pork, and grilled meats of all kinds.
Recently, my friend Justine asked if I would create an orange recipe to shine a light on something near and dear to her heart. You may be wondering… Why orange?
Orange is the official color of the non-profit Cycle for Survival, an indoor cycling event (a four hour relay to be precise!) that raises funds for rare cancer research at Memorial Sloan-Kettering Cancer Center. For the past two years, Justine and her team have ridden many miles in honor or in memory of many different people by writing their names on their arms. Justine has a personal connection, too: her father is a survivor of sarcoma—the same rare cancer that killed the founder of this event when she was just 40 years old.
As Justine points out, there are some other great reasons for the color choice. Orange foods are gorgeous and delicious. They are chock-full of antioxidants, vitamins, fiber, and phytonutrients that are good for your skin, eyes, and heart. These antioxidants may also play a roll in decreasing the risk of cancer.
I immediately thought of this salsa recipe, which I originally made as a twist on my old recipe for Pineapple Mint Salsa. The sweet, creamy mango provides an added dimension of flavor and texture to the pineapple and offers a delightful balance to spicy foods and a wide variety of fish and meats. (More ways to enjoy to come!)
Mango season is generally at its peak from May to September. When available, Ataulfo mangos are an excellent choice for almost any recipe calling for mango as well as eating as is. Their season is late March to early August, with the peak typically being from May to July.
Ataulfos, also known as Champagne, honey, or Manila mangos (see picture below), appear smaller and more yellow than other varieties. When ripe, their skin is a deep golden-yellow, wrinkles ever so slightly, and yields to gentle pressure as would a peach or pear.
Though smaller than a conventional mango, Ataulfos also have a comparatively smaller seed, giving them a high flesh-to-seed ratio. As such, they actually yield about the same amount of sweet, juicy flesh as the larger varieties－about one cup per mango. They’re less fibrous too.
Use this flavorful salsa as a topping for almost any protein. Chicken, fish, flank steak, and pork are all enhanced by the amazing flavors in this easy salsa. You can even serve it as a dip or create a salad by adding black beans.
~Justine is also the author of Full Belly Sisters and she was the inspiration behind Cauliflower Fried Rice, which has been a hit with my family, friends, and readers for quite a few years now. She also shared this amazing grilled zucchini recipe with me last summer. I pretty much know that any of Justine’s recipes are going to be equal parts healthy and delicious!~
How to use mango pineapple salsa:
- Over Mexican Flank Steak (great with hangar steak too)
- With tortilla chips for dipping, alongside a bowl of guacamole, if desired, for sweet and savory, colorful appeal
- On tacos, salads, burritos, and burrito bowls
- Over grilled meats like chicken and fish
- As a relish for pork burgers or pulled pork sandwiches
- The salsa is delicious with shrimp too…
- …as well as a variety of other dishes with a Latin or Mexican flair
- Other recipes that can beautifully round out the meal include Cumin Lime Slaw and rice (from Cilantro Lime Rice to the easiest method – Baked Rice) or another grain like Perfectly Cooked Quinoa
For more complementary mains, salads, and side dishes (like Cilantro Lime Edamame & Black Bean Salad) scroll through the various Cuisine categories, like Mexican & Southwestern Recipes.
I’d love to know if you try this recipe! Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated. 💛
Mango Pineapple Salsa
Ingredients
- 1 cup mango, peeled and diced into small pieces
- 1 cup pineapple, peeled and diced small
- ¾ cup red bell pepper, finely chopped (see notes)
- ¼ cup red onion, finely chopped
- 2 tablespoons fresh cilantro, chopped (could sub mint, or in a pinch, omit)
- 1 jalapeño pepper, seeds removed and minced (see notes)
- 2 tablespoons (30ml) lime juice + the zest of 1 lime
- ¼ teaspoon kosher salt
Instructions
- Combine all ingredients in a mixing bowl. Enjoy right away or cover and refrigerate until ready to use. Delicious spooned over fish, chicken, pork, or Mexican flank steak; on tacos, pulled pork sandwiches, and pork burgers; as an extra dip with guacamole and chips, etc.
- Storage: While you can refrigerate and enjoy any leftovers over a few days, I find this salsa to be freshest the day it is made. When using leftovers, I pour off the excess moisture and refresh the flavor with an extra squeeze of lime, a sprinkle of salt, and/or a drizzle of honey, as needed.
Notes
Founded in 2007, Cycle for Survival has raised more than $61 million to date, directly funding clinical trials and research studies that bring new hope to countless lives touched by rare cancers. Cycle for Survival has contributed to more than 100 clinical trials and research studies, and also to major research initiatives that will change the way cancer is diagnosed and treated. All donations are tax-deductible and 100% of the donated funds will go directly to MSKCC to help patients around the world.
If this cause is near and dear to your heart and you would like to support it with a tax-deductible gift, you may follow this link to Justine’s page: http://mskcc.convio.net/goto/justine. Her event takes place on March 8, 2015. If you would like Justine to ride for someone special, simply send her the name and she will gladly ride in honor of your loved one.
If you would like to tag Cycle for Survival, they are on Twitter as @Cycle4Survival and on FB at www.facebook.com/cycleforsurvival
For more recipes inspired by Justine…
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