Pineapple Mango Salsa Recipe

Pineapple Mango Salsa Recipe photo by Taste of Home

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My husband and I make this recipe a lot when we eat outdoors, but it’s a great flavor burst to liven up the winter, too. It makes an interesting topper for chicken tacos or other poultry entrees.——Jeanne Wiestling, Minneapolis, Minnesota

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Pineapple Mango Salsa Recipe

Prep: 15 min. + chilling

Yield: 4 Servings

15 15

Ingredients

1/4 cup diced peeled mango
1/4 cup canned pineapple chunks, quartered
1 tablespoon finely chopped red onion
1 teaspoon cider vinegar
3/4 teaspoon minced fresh cilantro
1/8 to 1/4 teaspoon ground ginger
Dash crushed red pepper flakes
Dash salt, optional
Tortilla chips

Directions

In a serving bowl, combine the mango, pineapple, red onion, vinegar, cilantro, ginger, pepper flakes and salt if desired. Cover and refrigerate for 1-4 hours. Stir before serving. Serve with tortilla chips. Yield: about 1/2 cup.

Nutritional Analysis: One 2-tablespoon serving of salsa (prepared with unsweetened pineapple and calculated with unsweetened pineapple and calculated without salt or tortilla chips) equals 17 calories, trace fat (trace saturated fat), 0 cholesterol, 2 mg sodium, 4 g carbohydrate, trace fiber, trace protein. Diabetic Exchange: Free Food.

Originally published as Pineapple Mango Salsa in Cooking for One or Two Cookbook , p35