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Quick and Easy Pineapple Mango Salsa at www.chefkimihou.com

Quick & Easy Pineapple Mango Salsa

Yield: 12 servings
Prep time: 15 mins
Active time: 5 mins
Total: 20 mins
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Equipment

  • Cutting Board
  • Serrated knife
  • Pairing knife
  • Spoon

Ingredients
  

  • 1 ¾ cup diced mango
  • 1 ½ cup diced fresh pineapple
  • 1 ½ cup sweet kernel corn
  • ½ cup red onion diced
  • 1 jalapeno deseeded, diced
  • 2 tbsp fresh cilantro chopped
  • Juice of one lime
  • ½ tsp salt
  • ½ cup red bell pepper optional

Instructions
 

  • Instructions for the Ingredients:
  • Add all ingredients into a bowl, toss and let chill until ready to serve.
  • Instructions for Pineapple boat:
  • Turn pineapple on its side.
  • Use a serrated knife to cut the flesh of the pineapple.
  • Position the knife slightly off center.
  • Begin the incision underneath the stem (we will not cut it, it will remain on only one half of the pineapple.
  • Once sliced open, use a pairing knife to outline the rim of the pineapple (leaving some of the meat to hold the pineapple boat together).
  • Outline the core in the center in a rectangle shape.
  • Use a spoon to scoop out the meat of the pineapple on both sides of the core.
  • Use the pairing knife to loosen the core from the pineapple, cut off meat from the bottom you can still use, discard the tough core.
  • Repeat for the second side.
  • Dice pineapple and fill the boats with salsa.
  • Serve with chips.

Notes

Red bell pepper is in the photo but was accidently omitted from the recipe, this is an optional ingredient but it would add more color contrast if included.
Be sure to cut the mango and pineapple into small pieces.
Jalapenos are totally optional if you want to control the heat.
Strawberries, peaches, tomato or avocado would also work in this salsa.
Tried this recipe?Let us know how it was!