Sweet, tangy, healthy, fresh mango, pineapple salsa will have you dreaming of the tropics with a single bite. This salsa is the perfect make-ahead appetizer or a topping for fish, tacos, grilled chicken or pork. Best of all, it comes together in minutes.

We often make salsa for fish tacos or as a quick snack for when the kids come home from school. This mango and pineapple salsa brings vision of glorious summer days. I sometimes add a dash of Tagin, a Mexican seasoning available in ethnic grocery stores, and just dig in with a spoon – why waste calories on chips?!!

Prep: 10 minutes Total time: 10 minutes

Ingredients:

• 2 cups diced Pineapple
• 2 cups diced Mangoes (see notes on chopping a mango easily)
• 1 small Red Pepper
• 1/2 small Red Onion, diced fine
• 1 Jalapeno, diced fine (deseed if you don’t like it too spicy)
• 1/2 cup Cilantro, chopped
• 1/4 cup fresh Lime juice
• 1 tsp salt

Method:

• In a bowl, mix all ingredients well
• Serve with tortilla chips or over tacos, chicken, fish…. or just grab a spoon and dig in
• Refrigerate to keep fresh up to two days

How to chop a mango easily:

1. Wash and dry the mango
2. Place the mango upright on a cutting board, supporting it with your non-dominant hand
3. Hold a sharp knife in your other hands
4. Cut the thickest (widest) side of the mango, cutting from top to bottom as close to the pit as you can
5. Repeat on the other side
6. These sides are called “cheeks” – so you end up with two cheeks and a pit that still has a bit of flesh around it
7. Use a knife to make lengthwise and crosswise cuts in each cheek, being careful to avoid cutting through the skin. Now, press the skin side of the mango cheek to turn it inside out, to resemble a porcupine. Scoop out the cubes off the skin using a knife or skin
8. Peel the skin of the remaining middle piece and using a paring knife, cut as close to the pit as possible. Cut the remaining fruit flesh into cubes