Tangy Mango and Pinapple Salsa with Roasted Corn

This tangy tropical and summer salsa is your choice for a party. With its blend of sweet and spicy, cool and crisp, this is the salsa that does it all.

Long before I put on the lab coat and became a culinary scientist, I was just a boy, eating my way through the Caribbean. One day, I stumbled upon a particularly amazing salsa at a local fruit stand. It was made with fresh mangoes and pineapples, diced red onions and jalapeños, and a generous amount of lime juice and cilantro. The flavors were so bright and vibrant, and the salsa had just the right amount of heat. I couldn't get enough of it.

Prep time: 15 | Cook time: 0 | Serves: 4

Ingredients

• 2 ripe mangoes, diced
• 1 ripe pineapple, diced
• 1 red onion, diced
• 1 jalapeño pepper, seeded and minced
• 1/2 cup chopped fresh cilantro
• 1/4 cup lime juice
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the mangoes, pineapple, red onion, jalapeño pepper, cilantro, lime juice, and olive oil.
2. Season with salt and pepper to taste.
3. Cover and refrigerate for at least 30 minutes before serving.
4. Serve chilled.

Why It Works

• The combination of mangoes and pineapples gives this salsa a wonderfully sweet and tropical flavor.
• The red onion adds a bit of crunch and pungency, while the jalapeño pepper provides just the right amount of heat.
• The lime juice and cilantro brighten up the flavors and add a refreshing touch.
• The roasting adds a touch of smokiness and concentrates the flavors of the corn.