Sponsored By
Pineapple Mango Salsa
Food Management Staff
July 1, 2007
1 Min Read
FM Staff
Yield: 4 cups
11⁄2 pineapples, peeled, cored, diced
6 mangos, diced
1 red bell pepper, diced
1 green bell pepper, diced
3 jalapeños
2 Tbsps. honey
one handful of cilantro
Salt and pepper to taste
Combine all ingredients in large bowl and mix well. Cover and refrigerate for 2 hours to allow flavors to blend. Serve with fish, poultry or meat.
Recipe from Chef/Manager Patrick LaFore, Ocean Spray, Lakeville, MA (Unidine)
About the Author
Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
You May Also Like