Recipe courtesy of Jason Wrobel
Print
Total:
20 min
Prep:
20 min
Yield:
10 to 12 servings (about 1 quart)
Level:
Easy

Ingredients

  • 2 cups diced fresh pineapple
  • 2 cups diced fresh mango
  • 1 cup diced red bell pepper
  • 1/4 cup fresh cilantro leaves, chopped
  • 1/4 cup fresh lime juice
  • Pinch cayenne pepper
  • Pinch ground cumin
  • Pinch sea salt
  • 1 jalapeno, seeded and diced
  • One 5-ounce bag blue corn tortilla chips, for dipping

Directions

Gently mix the mango, pineapple, bell pepper, cilantro, lime juice, jalapeno, cayenne, cumin and salt in a medium to large mixing bowl.

Cook's Note

Serve as a complimentary dish with guacamole or black bean dip. You can also serve it with any Mexican or Southwestern dishes for an extra fruity zing.

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