Mango, Pineapple Chunky Salsa

Living in Arizona you have to find ways to handle the heat. Fresh fruit, salsas, and cold beverages are always on the menu. This recipe is simple, spicy, fruity, and full of flavor. It goes great with chips, as a filling, a salad topping, and as a side dish. The recipe follows. Enjoy!

Mango, Pineapple Chunky Salsa
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

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. 

Here are two hearty salads that use the salsa, making quick and delicious meals.

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

Combine ingredients in the bowl and serve.

Spicy Vegan Herb Salad with Mango, Pineapple Chunky Salsa
bowl of mixed spring herbs (spicy)
Gardein Lime-Chipolte Crispy Fingers
1 cup Mango, Pineapple Chunky Salsa
Heat tender as directed. Toss all ingredients and serve in bowl.

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