It’s not officially summer yet, but hey, it’s warm enough and after this past brutal winter, I think we can all agree – yep, it’s time. All I want to do in weather like this is hang out at the beach and pretend I live in the tropics. Where are all the palm trees, I want palm trees! I want a plate of tropical fruit! Pineapples, melon, mango…mmmm-mmmm-maannngggoooo…
Loved for its exotic, juicy sweetness, the mango is also known for its extraordinary health benefits, rat, beta caroteneing high in Vitamins C, A and B6, dietary fiber, potassium, beta carotene and antioxidants. What I find interesting is that mangos contain an enzyme similar to papain from papayas, which soothes the stomach and helps digest proteins in meat – which is why it is widely-used as a great marinade.
This classic mango-pineapple salsa can be used as a marinade or as the “exclamation point” of any grilled meat recipe. It’s also delicious with grilled tofu or even over rice.
1 mango, peeled and diced
1cup fresh pineapple, diced
1 half jalapeno, seeded and chopped finely (more if desired)
1 half medium-sized red onion, diced
4 tablespoons fresh lime juice
1/2 cup roughly chopped cilantro leaves
Salt and pepper
* OPTIONAL: you may also add red bell pepper and/or cucumber, if desired
Combine the mango, pineapple, jalapeno, red onion, lime juice and cilantro leaves and mix well. Season with salt and pepper, to taste. Let sit for 15 minutes before serving so the flavors come out. Spoon over meats, un-meats or use as a marinade (discard used portion and use fresh for topping).