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.

Yield: approximately 3 cups


  • 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 jalapeño 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 1 lime
  • 1/4 teaspoon kosher salt


  1. Combine all ingredients in a mixing bowl. Cover and refrigerate until ready to use.
  2. Serve chilled or at room temperature.

More recipes at