Ingredients:

  • 2 large ripe mangoes (700 g), peeled and diced small
  • 2 cups fresh pineapple (350 g), finely diced
  • 1/4 cup red onion (60 g), very finely minced
  • 1 medium jalapeño pepper (20 g), seeded and finely minced
  • 1/2 cup fresh coriander (cilantro) (15 g), finely chopped
  • 1/4 cup fresh lime juice (60 ml)
  • 1/2 tsp fine sea salt (2.5 g)

Instructions:

  1. Mince the red onion finely and the jalapeño pepper (ensure all seeds and white pith are removed for controlled heat). Coarsely chop the fresh coriander.
  2. Carefully peel the mangoes and dice the flesh into uniform, small pieces (roughly 1 cm cubes). Dice the fresh pineapple into similar-sized pieces, ensuring consistency for better mouthfeel.
  3. Transfer all diced fruit, minced onion, jalapeño, and chopped coriander to a large mixing bowl. Add the freshly squeezed lime juice and 1/2 teaspoon of fine sea salt. Mix well using a spatula until all ingredients are evenly distributed.
  4. Cover the bowl and refrigerate the salsa for a minimum of 30 minutes. This crucial resting period allows the flavors to marry. Before serving, taste and adjust seasoning with more salt or lime juice if necessary.