Sometimes you want to add a little Island spice to your menu.  This Mango Salsa has sweet to counter (or play up) the heat.

Famous Mango Salsa

Makes 3 cups

  • 1/2 fresh pineapple, diced into small chunks (1/2″ pieces)
  • 2 mangos, (diced into small chunks (1/2″ pieces) can substitute peaches or nectarines
  • 1 medium red onion, finely diced
  • 1/2 jalapeno (remove seeds before you dice)  If you like it spicier, add the other half
  • Juice of 1 lime (remove the zest before you you juice it)
  • Zest of 1 lime (use a zester or Microplane)
  • 1/3 cup fresh cilantro, minced
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt

Peel, remove the core of the pineapple and pit of the mangos and dice the fruit into small pieces, place in a medium-sized bowl.  Remove the seeds and finely dice the jalapeno and add to the bowl. If you want a milder salsa use less jalpeno and steer clear of the membrane.  Stir in the remaining ingredients, and you’re done. Make sure that you store it in the fridge to keep it fresh until it’s served. This salsa is best when eaten the same day.

Serve with tortilla chips for an appetizer and accents grilled chicken, pork or tuna to create a simple way to do gourmet!

Brought to you by Chef Lisa, compliments of Your Domestic Gourmet at