Mango, Pineapple Chunky Salsa

Living in Arizona during the summer time can become quite uncomfortable, as the temperatures can get as high as 120+ degrees Fahrenheit. The air is usually so hot and dry, that it feels like your body is on fire at times. The only great place to be is in an air conditioned place, or in a pool (as long as the water isn’t hot)…

Now that July is here, Arizona will begin to see it’s Monsoon season. Dust storms, with the hopes of rain fall, to cool down the air, but resulting in a humid hot climate…ugh. However, I have to say, it’s still very beautiful here. You just have to learn how to work around the summer heat!

One thing is for sure with Arizona summers, fresh fruit, salsas, and cold beverages are always on the menu! I’ve been craving a fruity salsa, one that’s tart, sweet and spicy. I decided to make my own version of a “mango salsa”. This was so easy to make, and so super delicious! My son created his own salad using my salsa, and within a day, the salsa was all gone!

Here’s the recipe. Enjoy!

Mango, Pineapple Chunky Salsa.
Ingredients:
2 gold medium-sized mangoes
1 medium-sized standard mango
1 1/2 cup pineapple chunks
1 large shallot
3-5 cloves garlic
1 jalapeno
1 cup baby orange tomatoes
1 cup corn
1 bunch cilantro
1 large red bell pepper
pink Hawaiian salt
Sugar-licious Habanero, from go lb. salt (optional)
garlic powder
onion powder
coconut sap or other sweetener

Preparation:
Peel and stone mangoes. Finely chop mangoes and place in a big mixing bowl. Finely chop pineapple chunks and add to bowl. Seed, and stem red bell pepper, and jalapeno pepper. Finely chop peppers and add to bowl. Chop baby tomatoes and place in bowl. Roughly chop cilantro, and add to bowl. Add corn to bowl. Peel shallots and garlic, and finely chop. Add to bowl. Add all spices. Toss ingredients real well to incorporate all the flavors. Chill or serve at room temperature. Keep in tightly closed jars in the refrigerator for up to 4-5 days. Great with chips, or in lettuce wraps, or over your favorite vegan or raw meatless meal. Try the following two recipes for some delicious salad ideas.

Brad’s Tropical Spinach Salad.
Ingredients:
bowl of baby spinach
1 medium-sized banana (peeled and sliced)
1 cup Mango, Pineapple Chunky Salsa

Preparation:
Combine ingredients in a bowl and serve.

Spicy Vegan Herb Salad with Mango, Pineapple Chunky Salsa.
Ingredients:
bowl of mixed spring herbs (spicy)
1 Gardein Lime-Chipolte Crispy Fingers
1 cup Mango, Pineapple Chunky Salsa

Preparation:
Heat tender as directed. Toss all ingredients and serve in bowl.