Mango Pineapple Salsa with Jicama
Chopped, ripe pineapple and mango are combined with crunchy jicama providing a delightful twist on a classic recipe.
Ingredients
- 1 cup Ataulfo mango, peeled and diced
- 1 cup pineapple, peeled and diced
- 1 cup jicama, peeled and diced
- 1/2 - 1 cup red bell pepper, finely diced
- 1/2 cup red onion, finely diced
- 1 jalapeno, seeded, deveined, and minced
- 1/2 cup cilantro, chopped
- 2 tbsp lime juice
- 1 tbsp rice wine vinegar
- 1/2 tsp salt, or to your taste
Instructions
- Combine all the ingredients and allow to sit, covered in the refrigerator, for 30 minutes.
- This salsa will be fine for a day or two in the refrigerator, but really should be eaten soon after it’s prepared.
- Serve with your favourite tortilla chips or serve on tacos, grilled prawns or on burrito bowls.