Homemade Mango-Pineapple Salsa

Here's one of my most recent creations that I simply had to share: Homemade Mango Pineapple Salsa. I got the idea while shopping at Whole Foods for my Good Friday meal. At the fish counter I asked the clerk how he might prepare swordfish steaks and he suggested marinating them in mango teriyaki sauce and then either grilling or baking them and topping them off with fresh mango. While fresh mango in itself is certainly delicious, I thought a mango pineapple salsa might be even better. I looked up a recipe for mango salsa on allrecipes.com and then improvised.

Here's what I came up with:

2 ripe organic Mexican mangos, fresh cilantro, sweet and red onion,
scallions, red pepper, jalapeno, avocado, pineapple, cherry tomatoes,
juice of a lemon and a lime

 

 

 

 

Dice mangos, pineapple (about a quarter half a can if using a can - I normally would use fresh pineapple, but Trader Joe's has the best canned pineapple in natural juice, tastes like a fresh pineapple), half to 1 whole avocado, red bell peppers, cherry tomatoes (basically cut them into eighths), half of a sweet onion and half of a red onion into fine cubes and stir together in a bowl. Chop 2-3 scallions into thin slices and add to bowl. Chop a good handful of fresh cilantro and add to bowl. Squeeze the juice of 1 lemon and 2 limes and add some of the pineapple juice to the bowl. Stir well and let the flavors blend together for a couple of hours before serving.

The beautiful result!

The Good Friday meal: mango teriyaki marinated swordfish steak
topped with the mango-pineapple salsa, oven grilled garlic herb
asparagus, oven roasted medley of purple and orange sweet potatoes
and baby red, purple and yellow potatoes tossed in
Arabian spices.

The salsa on a picnic - best with Target's black bean
jalapeno tortilla chips. (Oh and the sandwiches
are tomato avocado sandwiches on Udi's gluten-free
multigrain bread with local tomatoes from the Produce Box,
herbal salt and Trader Joe's garlic aioli spread).