A delicious spin of the classic tomato salsa. Mango pineapple salsa is irresistibly sweet and spicy, super simple to make, and outrageously delicious. Plus, it’s so colourful that it almost looks like confetti up-close.

As a Holistic Nutritionist, I do have a confession to make. My guilty pleasure are chips. I love salty, crispy chips so much that I could easily polish of a bag myself. Chips and salsa were actually a staple in my diet back before I learned how to nourish my body. I have found that fried plantain chips with the sweet and spicy salsa curbs my cravings every time!

This salsa can be used in combination with so many other recipes but my favourite is with fried plantain chips! Try it out will fish tacos, grilled chicken or throw it into a summer salad.

Mango Pineapple Salsa with Fried Plantain Chips

Jayde

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Ingredients

Salsa

1 mango diced
1 jalapeno diced
4 Tbs red onion chopped
1/2 cup pineapple diced
1/2 cup cilantro chopped
1 lime juiced
1/2 red pepper chopped
1 avocado diced

Plantain Chips

5 green plantain thinly sliced
avocado oil to coat the pan

Instructions

Salsa

Combine all of the salsa ingredients in a bowl

Plantain Chips

Peel and thinly slice the green plantains.
Coat a pan with avocado oil and turn to medium heat.
Lay the sliced plantains onto the pan and flip once the first side is golden.
Remove from the pan once the plantains are golden on both sides and are crispy.

Notes

You can make the salsa a couple days prior to use but add the avocado once you are ready to eat and serve it.

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