What’s Next on my Plate:

Hawaiian Mahi Mahi rolls stuffed with mango and macadamia nut stuffing

Æbelskiver (Danish Filled Pancakes)

Chicken Canzanese with Polenta Cakes

Lillet Poached Pears with Thyme & Pepper

Triple Lemon Baked Doughnuts

(German Braised Rabbit Stew)

Pesto Goat Cheese Chicken Cordon Bleu

Mango-Pineapple Salsa with Homemade Tortilla Chips

Jun 16th, 2013 by Kat | 0

2 ripe mango, peeled, cored and diced small (about 2 cups)
2 cups diced pineapple
1/2 cup minced red onion
1 jalapeno pepper, seeded and minced
3 tablespoons lime juice
3 tablespoons chopped cilantro
Salt, to taste

Mix together all of the ingredients and season with salt, to taste.

The salsa can be stored in an airtight container in the refrigerator for up to 2 days.

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