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.
Ingredients
- 1 cup mango, peeled and diced
- 1 cup pineapple, peeled and diced
- ¾ cup red pepper, diced
- ¼ cup red onion, minced
- 2 tablespoons fresh cilantro, chopped (could sub mint)
- 1 jalapeño pepper, seeds removed and minced (you may keep the seeds – or some of them – if you like the heat)
- 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. The salsa may be served chilled or at room temperature.
- 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.
Notes
If your fruit isn't at peak sweetness, you may wish to add a drizzle of honey to the salsa.
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