Pineapple Mango Salsa

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Salsa can also be served as a dip with tortilla chips or spooned over quesadillas or tacos. (For dip, use tidbits and chop cabbage more finely.)

You will need

  • 1 can (398mL) DOLE® Pineapple Chunks or Tidbits, drained
  • 1 ripe mango, peeled and chopped
  • 1/2 cup chopped red cabbage
  • 1/3 cup finely chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 2 tbsp lime juice
  • 1 to 2 serrano or jalapeño chilies, seeded and minced

Method

  1. In medium bowl, stir together pineapple, mango, cabbage, red onion, cilantro, lime juice and chilies.
  2. Cover and chill for at least 30 minutes to blend flavours.
  3. Serve salsa over grilled chicken with grilled vegetables. Garnish with lime wedges, if desired.
 
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