This chunky, fruity salsa makes an excellent dip for tortilla or plantain chips. It's also good on hot dogs, tacos, eggs and grilled fish.
The depth of flavor found in Ataulfo mangoes (commonly called Champagne, yellow or honey mangoes) is preferred, but you can substitute with a larger variety, such as Tommy Atkins, as long as it's very ripe. Do not use unripe mango here.
The salsa can be refrigerated for up to five days.
Mango Tomatillo Salsa
Yield: 8 servings
Flesh of two 8-ounce Ataulfo mangoes, chopped 9 medium tomatillos (10 ounces total), husked, rinsed and finely chopped (about 1 1/2 cups) 8 ounces fresh pineapple chunks, chopped (about 1 1/4 cups) 1/2 medium red onion, cut into small dice 1 small or 1/2 large jalapeño pepper, stemmed, seeded and cut into small dice (seeds reserved) 15 stems cilantro, chopped (leaves and tender stems) 3 tablespoons fresh lime juice (from 1 1/2 limes) 3/4 teaspoon kosher salt, or more as needed 1/2 to 1 teaspoon agave nectar (optional) Tortilla or plantain chips, for serving
Combine the mango, tomatillos, pineapple, red onion, jalapeño, cilantro, lime juice and salt in a large bowl.
Taste and stir in some or all of the reserved jalapeño seeds for a salsa with more heat, then taste again and add salt, as needed.
Stir in the agave nectar, if using, starting with 1/2 teaspoon (it's potent) for a slightly sweeter salsa.
Nutrition information per serving: Calories: 50; total fat: 0 g; saturated fat: 0 g; cholesterol: 0 mg; sodium: 105 mg; total carbohydrates: 13 g; dietary fiber: 2 g; sugars: 2 g; protein: 0 g.