Bright refreshing flavors and no cooking required. When temperatures soar and you’re melting into a puddle, cooling dishes don’t just sound good, they’re essential for summer survival. Fresh pineapple mango salsa brings a sweet taste of the tropics to your table. Tropical pineapple mango salsa kicks up grilled fish, grilled chicken, and is nice over a vegan grain and veggie bowl.
Tropical Pineapple Mango Salsa
To make this salsa you will need fresh pineapple and mango. You can purchase packages of pre-cut fruit to start with at many stores for speed, or do it yourself for good knife skills practice. Add a little red onion, some chopped jalapeño for kick, chopped chives, red bell pepper, cilantro and lime juice
How to Cut Up A Pineapple
If you’ve never tackled cutting up a fresh pineapple, here’s how I do it. I’ve cut up case after case of fresh pineapples for fresh fruit platters at catered events. So much that when I get home my husband tells me I smell like a pineapple. I guess that is better than garlic and onions!
With a sharp knife, cut off the top and bottom. Sit the pineapple flat on the cutting board. Cut through the pineapple vertically cutting it in half. Cut each half lengthwise into quarters. Turn the wedge on it’s side and trim off the tough core. You’ll have eight long wedges. Half you’ll use for the salsa. Save the other half for another use. After the rind is off, I’ll freeze it for breakfast smoothies or grill it for dessert.
To remove the prickly rind I use a thin, flexible slicing knife. With the wedge sitting flat, take your and slice parallel to the rind freeing the fruit. Dice each strip into small pieces for the salsa.
How to Cut Up A Mango
There are several ways to cut up a mango. Here is how I do it. First, peel with a sharp vegetable peeler and trim off the bottom. I find that a little cheap plastic Y-peeler works best. Sit the mango flat on a cutting board. Starting with the wider side, cut the flesh from the large center pit. Cut extra flesh from the sides. Dice into small pieces for the salsa, about the same size as the pineapple pieces.
Once the pineapple and mango are ready, combine in a bowl with red onion, chives, peppers and lime juice. Toss together, cover, and place in the refrigerator. Chill for 30 minutes or longer. A cooling summer salsa is ready to serve.
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This post was originally published July 3, 2011
Pineapple Mango Salsa
- 1/2 fresh ripe pineapple use the other half for smoothies or dessert
- 1 mango peeled and cubed small
- ¼ small red onion finely diced
- 1 tablespoon chives
- ½ red bell pepper diced small
- 1 jalapeno seeded and minced fine
- 2 limes juiced
- 2 tablespooons Cilantro or mint leaves washed, dried and chopped fine, to taste
- 1 pinch sea salt
- With a sharp, heavy knife, cut the top and bottom off of the pineapple. Set it on its bottom end and cut in half vertically top to bottom. Use half for the salsa and save the other half for another use. Cut the half into long quarter wedges. Lay a wedge flat on its side and trim off the tough center core. Next, lay the wedge rind side down and run a thin knife close to the rind cutting away the flesh. Cut the long strips again into several long thin slices and dice small. Place in a bowl. See photos in post for visual help.
- Peel the mango with a sharp vegetable peeler. Cut flesh from the large oval center. Dice small and add to the pineapple.
- Add the onion, chives and peppers to the bowl. Gently toss salsa and add lime juice, herbs and salt. Taste for flavor and make any personal adjustments preferred.