Mango Pineapple Salsa
With their high fruit-to-seed ratio, Ataulfo or champagne mangos are sweet, creamy, and make an ideal choice in any recipe calling for mango – or simply to eat as is. Widely available from March through July, their skin will turn a deep golden color and small wrinkles appear when fully ripe. Squeeze gently to judge ripeness. They should be a bit softer than you might expect, like a very ripe pear.
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
If your fruit isn't at peak sweetness, you may wish to add a drizzle of honey to the salsa.
I like a sweet bell pepper in this recipe, and red peppers are sweeter than green bell peppers. For a rainbow of colors if you have them on hand, you can combine the red with yellow and orange. This is especially easy if you purchase a bag of the assorted mini bell peppers.
Jalapeño peppers can vary greatly in size; for a more precise measurement, I use about 2½ tablespoons, finely minced. You can keep the seeds and veins for some heat or remove for a mild salsa. Or remove the seeds, reserving them, and add them back to taste. No jalapeño? Feel free to use a Serrano pepper or simply add a pinch or two of cayenne pepper or red pepper flakes to taste.
Avocado is a lovely addition to this salsa. If using, it is best to stir in just before serving.
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