Tuesday, September 2, 2008

Pineapple and Mango Salsa

This easy tropical fruit salsa is delicious served as a side sauce with chicken or pork. Recipe serves 4.


1/2 small pineapple, diced finely
1 medium mango, diced finely
Juice of a small lemon or lime
2 teaspoons sweet chili sauce
1 tablespoon finely chopped fresh mint


1. Place the pineapple and mango pieces in a bowl.
2. Mix the remaining ingredients together, and stir through the salsa to coat the fruit.
3. Cover, and marinate in the refrigerator for 15 minutes before serving.
4. Stir before serving.

Tip: Cut pineapple will keep for 3 to 4 days in a tightly sealed container in the refrigerator.

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