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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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My husband and I make this recipe a lot when we eat outdoors, but itâs a great flavor burst to liven up the winter, too. It makes an interesting topper for chicken tacos or other poultry entrees.âJeanne Wiestling, Minneapolis, Minnesota Ingredients:
1/4 cup diced peeled mango |
1/4 cup canned pineapple chunks, quartered |
1 tablespoon finely chopped red onion |
1 teaspoon cider vinegar |
3/4 teaspoon minced fresh cilantro |
1/8 to 1/4 teaspoon ground ginger |
dash crushed red pepper flakes |
dash salt, optional |
tortilla chips |
Directions:
1. In a serving bowl, combine the mango, pineapple, red onion, vinegar, cilantro, ginger, pepper flakes and salt if desired. Cover and refrigerate for 1-4 hours. Stir before serving. Serve with tortilla chips. Yield: about 1/2 cup.
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