Mango Pineapple Salsa
I made this version of Mango Pineapple Salsa as an accompaniment to Pulled Duck Tacos for my pre Cinco de Mayo taco party recently. It is a bit sweeter than the recipe Natalya used when she made her Cajun Chicken with Pineapple and Mango Salsa (the original recipe actually only called for pineapple but she added it for more fresh fruit flavor).
This simple salsa consists of pineapple, mango, red onion, cilantro, and lime juice. I borrow the ratios used by Brown Eyed Baker, which had mango to pineapple 2:1. It has a perfect balance of sweetness and acidity that can be so addictive when it comes to snacking. I can eat this salsa with tortilla chips all day, but this salsa is particularly perfect with the fatty, rich flavor of the roast duck. The Pulled Duck Tacos recipes is coming up next…
Mango Pineapple Salsa (recipe by Brown Eyed Baker)
Yields: 4-6 servings
- 1 ripe mango, peeled, cored and diced small (about 2 C)
- 1 C diced pineapple
- ½ C minced red onion
- 1 jalapeno pepper, seeded and minced
- 3 T lime juice
- 3 T chopped cilantro
- salt to taste
Mix together all of the ingredients and season with salt to taste. Serve with tortilla chips or use as the perfect topping for your favorite tacos (dark meat is best with this salsa).
The salsa can be stored in an airtight containers in the refrigerator for up to 2 days.