Mango Pineapple Salsa

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
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Hummus

When Nilesh thinks of Hummus, it takes him back to his childhood in Dahran where his dad whipped up bowls of hummus that were wiped clean at parties. Even when his parents visit, we leave it to his dad to make the tastiest, most garlicky, finger-licking hummus around.

Ingredients:

  • 1 cup roasted red bell pepper (Use only if you want red pepper hummus)
  • 2.5 cups soaked and cooked chick peas / garbanzo beans
  • 0.25 cup tahini paste
  • 2 tbsp extra virgin olive oil
  • 0.25 cup lemon juice (usually 1 lemon)
  • 6 cloves fresh garlic (chopped)
  • 1/2 tsp salt (or to taste)
  • 1/2 tsp red chilli powder
  • 1/2 tsp cumin powder

Instructions:

  1. For Roasted Red Peppers:
    1. Move the over rack closer to the broiler, about 6 inches away. Turn broiler over
    2. Remove core of the red peppers and cut into large, flat pieces
    3. Lay flat on an oven tray with skin side up. Broil 5-10 mins until charred
    4. Remove from oven, when cool enough to handle, gently peel away the charred skin and discard
  2. For Hummus:
    1. Combine all the ingredients in the bowl of a food processor
    2. Process of 2-3 minutes
    3. If the hummus is too thick, add a tablespoon of water at a time, until you reach the desired consistency
    4. To serve, put hummus into a bowl, make a little well and add a 1/2 tsp of olive oil, with a sprinkle of red chili power. Serve with pita chips, or vegetables like carrots and cucumbers.

Serving Suggestions

  1. Pita pockets – layer hummus, cooked and diced chicken, tahini, and greens in a pita for healthy pita pocket for school lunches
  2. Serve with cucumbers and carrots
  3. Wraps – layer hummus, long, thin carrot and cucumber slices, greens and deli meat for a school lunch or an on-the-go wrap