This salsa sings summer. It reminds me of eating dinner outside on the patio with candles flickering just after sunset. On the menu: Grilled fish tacos. A warm corn tortilla stuffed with grilled tilapia, shredded cabbage, a scoop of guac, and a nice big spoonful of Pineapple Mango Salsa. It makes my mouth water just thinking about it.

Makes 2 cups

1-inch piece of gingerroot, peeled
1/2 jalapeno, seeded and cut in half
2 tablespoons freshly squeezed lime juice
1 ripe mango, peeled and cut into large chunks (about 1 cup)
1/2 pineapple, peeled and cut into chunks (2 heaping cups)
1/4 cup fresh mint leaves

Put the ginger, jalapeño, and lime juice in the blender and run for 10 seconds on medium. Using a spatula, push the ingredients toward the blade. Add the mango, pineapple, and mint to the blender and pulse three or four more times. The salsa should be somewhat chunky.

Rebecca Ffrench, former Cookie contributing editor and Momcrush, has come out with a must-have easy blender book, The Ultimate Blender Cookbook: Fast, Healthy Recipes for Every Meal-which is so approachable, easy and delicious. Rebecca is the mother of two girls and splits her time between New York City and the Catskills. She has been in publishing for over 20 years and has been on staff at places like Martha Stewart, Conde Nast Traveler, Shape Magazine, and Fodor’s Travel Guides.  


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