Memories of Kona – Mango Pineapple Salsa

Memories of Kona – Mango Pineapple Salsa

A year ago, I talked my Husband into indulging in a little luxury and taking me on a babymoon.  I was pregnant knew that once the little monster was out, relaxing on the beach, wandering markets and following our own schedules was going to be but a wonderful memory.

imageWe flew to Kona, Hawaii and rented a little apartment on the beach.  We snorkeled and lounged in the sun and generally took it easy. As food lovers, we found that we were in heaven.  Being pregnant, I was ravenous 24 hours a day.  I filled myself with fruit and my Husband with fish and as we sat back with drinks (virgin for me) in hand, we pondered how life was going to change.
A year later and my house is upsidedown.  There are toys everywhere, hampers full of cloth diapers and little person who is learning to walk and grabs everything in site. Quite different I would say.

Mango Pineapple Salsa Today, with the sun shining, we decided to recreate a little of the magic.  One of my favorite tropical treats is mango pineapple salsa with a big bowl of corn chips.  You can buy it in some stores, but there is nothing like making it fresh.  The key is that you have to wait until the right time of year when mangoes and pineapples are cheap and then whip it up.

 

 

You will need:

Mango Pineapple Salsa

Once you have gathered your ingredients, just pulse them in a food processor (or chop them finely) and leave in the fridge for a couple of hours.  This will do two things: it will allow the garlic and the chili to permeate the mix and it will allow it to get nice and cold.

Mango Pineapple Salsa

Sit back, crack open a beer (or fruity drink of your choice) and dip into this fresh, spicy salsa that feels like a treat every time you make it!

Mango Pineapple Salsa
Fresh, spicy and ready to be eaten in the sunshine.
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Ingredients
  1. 1 pineapple
  2. 1 mango
  3. 2 garlic clove
  4. 1 chili (or more to your taste)
  5. 1/2 bunch of cilantro
  6. juice of 1 lime
  7. 4 green onions
  8. 1 tsp salt ( to taste)
Instructions
  1. Peel and remove the core of the pineapple and add it to food processor..
  2. Peel the mango and add the flesh to the food processor.
  3. Roughly chop all other ingredients and add them to the blender as well
  4. Pulse the food processor until you have the consistency that you like.
  5. Place the salsa in a bowl and cover and refrigerate for a couple of hours.
  6. Serve!
Notes
  1. If you like a more chunky salsa, you can absolutely chop it by hand!
The Gilded Sprout http://thegildedsprout.com/

It is practically liquid sunshine!

 Mango Pineapple Salsa

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