Mango Pineapple Salsa

I love making salsas. This tropical fruit variety is great with chips and even better on top of a nice grilled tuna steak or something along those lines.


  • 6 fresh (soft to the touch) mangoes, "cheeked" & diced
  • Mango juice (squeezed from mango pits)
  • 1 fresh (smell the base) pineapple (or one large can pineapple rings), diced
  • 1 fresh papaya, diced (Optional, but adds some nice funkiness)
  • 1 medium/large red onion. diced
  • 2-4 cloves garlic, minced/crushed
  • Peppers, minced (However many and whatever types you like. Try a couple jalepeños and a couple serranos to start.)
  • 2 tsp salt
  • Handful fresh cilantro, chopped fine


  1. Combine in glass bowl (glass is best considering the acid present).
  2. Let sit to allow flavors to combine (Not required, but helps).

The only trick here is preparing the mangoes. Mangoes have a bizarre sort of fibrous pit. The best way around the pit is to lop off the bottom of the fruit. If the orientation of pit is not visible, you should be able to feel it with a finger pressed into the meat. once you know the orientation of the slim-in-one-direction, wide-in-the-other pit, stand the fruit up and carefully follow the wide, flat side of the pit with a knife. I call this "cheeking" the mango. Not sure if I made that up or heard Martha Stewart call it that or what. Once you have the cheeks, you can carefully score the meat with the tip of a knife in a grid pattern — careful not to go through the skin. Push the skin inside out and just scrape off the nifty little mango cubes with a spoon or the tip of your thumb.

You may also want to try it with a few dashes of vinegar (red wine, rice wine) added for extra zing.