This tropical salsa is a perfect addition to fish to make a light and delicious entree for warmer months. In addition, try it with pork or grilled chicken! Bodacious Mango Balsamic may be substituted for the Pineapple, if you prefer.

2 ripe mangos, pitted and diced

1 20 oz. can of pineapple diced with juice

1/2 cup diced red pepper

1/2 cup minced red onion

2 Tbs. fresh lime juice

3 Tbs. Bodacious Olive Pineapple Balsamic Vinegar

2 jalapeno peppers, seeds removed, minced

1/4 cup chopped cilantro + fresh sprigs for garnish

1 Tbs. chopped mint leaves


Put diced mango in a large bowl. Drain pineapple and reserve juice. Add pineapple to the bowl with the mango and add red pepper, red onion, lime juice, pineapple balsamic, jalapeno, chopped cilantro, and mint leaves. Add 1/4 cup pineapple juice and mix gently. Refrigerate for at least two hours. Allow salsa to come to room temperature before serving.