Pineapple Mango Salsa

Summer is here and the temperatures are heating up. It's the season where we crave cooling foods, mainly fresh fruit and fleshy fruits that have higher contents of water in it. 

I found this vintage 1960's skirt, and was waiting for some inspiration to ignite on what type of recipe to make. I loved the bright yellow and red lining hem that is commonly seen in late 1950's and 1960's clothing. 

The skirt looked festive, summery and inspired me to do something slightly south of the border. I remember while traveling through Latin countries how vibrant their clothing is, which is as bright as the sun and their food. I thought of recreating Trader Joe's Corn and red pepper salsa, but something else was in thought, "Why not a freshly made fruit salsa?" 

I actually didn't make this recipe, but my boyfriend did. And he did such an excellent job I had to put this on my blog! We used this as a topping to a cauliflower and chickpea taco. Fresh and light, it was exactly like this skirt, something vibrant and ever-so-light.  

This was perfect for summer as eating heavy food in hot temperatures is not ideal. 

The sweetness of the fruit and the saltiness of the tortilla chips are an excellent combination that fits perfectly together. The salsa is also an ideal topping for your favorite bean or cauliflower tacos.

I recommend using (very) ripe fruit to get the juices, but not too ripe to where it is almost rotten. Mango and pineapple are also ideal fruits to her the digestive tract because it is high in fiber and water to alleviate digestive tract issues and is higher in bromelain, which is an enzyme that helps the body digest proteins. This makes it easier to digest and absorb nutrients. 

This is one of the easiest recipes and from me to you, I hope you enjoy this fresh salsa. 

This vintage 1960's skirt and other vintage items are available on my Etsy shop, The Elizabethan Closet.

Pineapple Mango Salsa
Serves 4 

Ingredients:
2 mangos, diced
2 cups fresh pineapple, diced
1 red pepper, diced
1 small shallot, diced
1 lime, juiced
1 tbsp olive oil
1 tbsp agave nectar
1/4 cup fresh cilantro, diced
salt + pepper to taste

Directions:
Prep the fruit by finely dicing the produce and cilantro and place it into a bowl. Mix all of the ingredients into a bowl and chill for an hour in the refrigerator. The salsa tastes better when it sits longer so the flavors and the juices marinate. Enjoy!

Let's Connect! Be sure to check out my other fruit-based recipes below!

Tropical Strawberry Smoothie

Vegan Tropical Peach Smoothie

Raw Rainbow Kale Slaw with Mango Citrus Dressing

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