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.


Ingredients

  • 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

Instructions

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


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