Thank you Mom! I’ve adapted your cucumber, tomato pickle by adding fresh mango and pineapple and voila, it’s now a Mango, Pineapple Salsa. This dish is so popular and well received that even chefs who cook for celebrities wanted my “recipe”. The combination of sweet mangoes and juicy, sweet pineapple is a winner! Refreshing and addictive!
My mom’s pickle always showed up at the table when she made spicy curries, the pickle is supposed to help “cool us down”.
It is the easiest Mango, Pineapple Salsa ever!!!
- Cube everything, toss to mix
- add rice vinegar, lime juice and salt
- use a slotted spoon, keep turning, let sit covered in fridge for about 4-6 hours ON THE DAY you want to eat it. NOT overnight, that’s too long.
NOTES:
Mangoes – best are Ataulfo, also known as Champagne mangoes and for good reason, they are sweet, creamy and perfect, I get mine from Costco. Feel free to use whatever mangoes you want. Locally grown with sweet perfumes, umm. Don’t use pithy ones, they’ll wreck your experience.
Pineapple – use ripe, otherwise it’s too sour and also not juicy.
Cucumber – I love Persian, Hot House are crunchy with less seeds. Cut out seeds, they make pickles too watery.
Tomatoes – ripe ones are better, any kind whether plum, on the vine or Beefsteak work.
Rice Vinegar – I’ve used Marukan for years, but my mom used the Chinese white rice vinegar. Add in a third way up the big bowl AFTER you’ve cubed ALL the veggies and fruits. This way you’ll be able to see how much you need.
When ready to serve, drain juice into clean jar for other salads or add to sauces or soup, delish.
Serving Suggestions:
This Salsa is a great side for BBQ meats whether they’re ribs, pork or lamb chops, steaks and goes especially well with fish.
Best is with my signature Spicy Hoisin Ribs! Perfect for 4th of July or any occasion!
If any leftover salsa, add to your lunch salad and eat this up as soon as you can, it’ll get very soft and watery.
Ingredients:
2 mangoes
1 pineapple
1/2 red or yellow onion
4 Persian cucumbers
4 ripe plum tomatoes
2 scallions
handful of cilantro for last minute garnish (optional)
Seasonings:
Marukan rice vinegar
Fine ground Sea Salt
1/2 lime or lemon juice (optional)
Directions:
1. Core and cube veggies and fruits and place into a big bowl.
2. Add vinegar, salt and lime juice. Use slotted spoon and keep turning.
3. Cover with plate or Saran wrap and leave in fridge.
4. Use slotted spoon and turn a few times before draining juice prior to serving.
Enjoy and be prepared for friends asking you for the recipe, send them over here! Would love to hear what other combinations you create as your Salsa in comments.