Wonderfully tasty and a great compliment to spicy foods. Just a little slicing and dicing and your there. Great for a party and friends.
I have been on a Mexican spree recently and this has been the main side dish and it is just great. This is another repost since the first post was several years ago and is buried in the first year of the blog with only a few hundred visits. It deserves much much more.
Rating
An easy 5. My wife has been trying to live on it.
Note: If you don’t know how to cut a mango, you can not just jump in and do it. Here is one LINK but there are many others.
In the original recipe there is cilantro. You will see it in the ingredients but some of the pictures (the new ones) do not show it. We do not like cilantro in this house. Both my wife and I do not like the taste. I have left in in the ingredients but I don’t use it. I did leave the lemon out. It is just not needed.
Start by cleaning the pineapple and pepper. Chop half the pineapple and half the pepper into 1/4 inch pieces.
Clean the jalapeno by cut off ends and de-seeding then chop fine. Chip half of a small red onion into 1/8 inch pieces.
Chop the cilantro if using.
Cut the mango and the roma tomato into 1/4 inch pieces.
Add all to mixing bowl and add the juice of one lime. Mix well. Refrigerate for 1 hour at least before serving.
Mango Pineapple Salsa
by DrDan at 101 Cooking for Two June-30-2013
Wonderfully tasty and a great compliment to spicy foods. Just a little slicing and dicing and your there. Great for a party and friends.
Ingredients
- 1 mango chopped 1/4 inch and peeled
- 1/2 fresh pineapple chopped 1/4 inch
- 1/2 red pepper diced 1/4 inch
- 1 Roma tomato chopped 1/4 inch
- 1/2 small red onion chipped 1/8 inch
- 1 jalapeno cored and seeded chopped very finely
- 3 T chopped cilantro (optional)
- 1 lime
Instructions
1) Start by cleaning the pineapple and pepper. Chop half the pineapple and half the pepper into 1/4 inch pieces. 2) Clean the jalapeno by cut off ends and de-seeding then chop fine. Chip half of a small red onion into 1/8 inch pieces.3) Chop the cilantro if using. 4) Cut the mango and the roma tomato into 1/4 inch pieces.5) Add all to mixing bowl and add the juice of one lime. Mix well. Refrigerate for 1 hour at least before serving.
Details
Prep time: 15 mins Total time: 15 mins Yield: 6 servings
Updated
June 30 2013
Dan Mikesell
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