- 1 cup mango, peeled and diced
- 1 cup pineapple, peeled and diced
- 3/4 cup red pepper, diced
- 1/4 cup red onion, minced
- 1/4 cup fresh cilantro, chopped
- 1 jalapeno pepper, seeds removed and minced (you may keep the seeds–or some of them–if you like the heat)
- 1 tablespoon lime juice plus the zest of one lime
- 1/4 teaspoon kosher salt
Mango Pineapple Salsa
With their high flesh-to-seed ration, 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.
Yields approximately 3 cups.
Yields approximately 3 cups.
Ingredients
Instructions
- Combine all ingredients in a mixing bowl. Cover and refrigerate until ready to use.
- Serve chilled or at room temperature.