Mango/Pineapple Salsa

July, Issue 1, 2015

  • 1 cup mango, finely chopped
  • 1/2 cup finely chopped red onion
  • 1 tsp. finely chopped Scotch bonnet pepper
  • 1 tsp. minced garlic
  • 1/4 cup fresh parsley chopped fine
  • 2 tbsp. fish sauce
  • 1 tbsp. lime juice
  • 1 tbsp. cider vinegar
  • 2 tbsp. brown sugar
  • 1 tsp. sea salt


  1. Mix ingredients together and stir until sugar dissolves. Let stand several hours for the flavours to blend.
  2. Refrigerator for up to a week.
    Use this salsa in place of traditional tomato salsa. It’s particularly good with curried chicken wrap and is really yummy with chips.

-By Jennifer Mullings

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