mango salsa

My friend Ginny threw this together operating entirely on instinct, and it turns out she has really good instincts.  😀  If you want a sweet, cool salsa to use as a dip, side, or topping, here you go.

You can use red/purple onions just as well, if not better, since they’re less astringent and go with the sweet fruit nicely, but white or yellow onions work just fine.  You can keep the finished salsa in the fridge for quite a while, so no worries about eating it all up in one sitting.  I like this stuff so much, sometime I’ll just eat it straight up, without even chips to scoop it up with.  🙂

But we’re verging on too much talk for such a simple recipe.  🙂

Mango Salsa

Yield:  1-2 cups, depending vastly on the size of the mango.


  • 1 mango, peeled and diced (you can find many youtube videos on the best way to do this)
  • 1/2 cup diced fresh pineapple (use canned if you must, but it has so much less flavor)
  • 1/2 cup diced onion (white, yellow, or red)
  • 1 1/2 T cilantro
  • salt, to taste
  • pepper, to taste (white or black)


1.  Dice the mango, pineapple, and onions, and mix together in a medium-sized bowl.

2.  Add the cilantro, salt, and pepper, and mix again.  You can refrigerate the salsa to get it cold after this step, which strengthens the flavor somewhat, but it’s necessary.  Time to eat!