Pineapple, Corn and Mango Salsa

Pineapple, Corn and Mango Salsa Recipe - Fresh and Flavorful

Preparation time: 15 minutes | Cooking time: 0 minutes | Servings: 4

Introduction

Pineapple, Corn and Mango Salsa is a refreshing and flavorful dish that is perfect for summer gatherings or as a topping for grilled meats or tofu. The combination of sweet pineapple, juicy mango, and crunchy corn creates a delicious and colorful salsa that is sure to impress your guests.

History

This salsa recipe is a modern twist on traditional fruit salsas that have been enjoyed in various cultures for centuries. The use of pineapple, mango, and corn in this recipe adds a unique and tropical flavor profile that is perfect for warm weather dining.

Ingredients

1 cup of canned crushed pineapple (packed in its own juices), drained
0.5 medium mango, diced
0.5 cup of frozen corn, thawed
0.5 cup of chopped tomatoes
0.25 cup of minced parsley
3 tbsp of minced red onion
salt, cayenne pepper, and cumin, to taste

How to prepare

In a medium bowl, combine pineapple, mango, corn, tomatoes, parsley, and onion.
Season with salt, cayenne, and cumin to taste.
Serve over grilled fish, chicken, or tofu.

Variations

Add diced avocado for a creamy texture.
Mix in black beans or chickpeas for added protein.
Substitute fresh cilantro for the parsley for a more traditional flavor.
Add diced bell peppers or cucumber for extra crunch.

Cooking Tips & Tricks

Be sure to drain the canned crushed pineapple well to avoid excess liquid in the salsa.

- For a spicier salsa, add more cayenne or a diced jalapeno pepper.

- Adjust the seasonings to taste, adding more salt, cayenne, or cumin as needed.

- For a milder flavor, remove the seeds and membranes from the tomatoes before chopping.

- Serve the salsa chilled for best flavor.

Serving Suggestions

Serve this salsa over grilled fish, chicken, or tofu for a light and flavorful meal. It can also be enjoyed as a dip with tortilla chips or as a topping for tacos or salads.

Cooking Techniques

This salsa is best when prepared fresh and served immediately. The flavors will meld together over time, so it is best enjoyed within a few hours of making.

Ingredient Substitutions

If you don't have fresh mango, you can use frozen mango chunks that have been thawed. You can also use fresh or frozen corn kernels instead of canned corn.

Make Ahead Tips

This salsa can be made ahead of time and stored in the refrigerator for up to 24 hours. Just be sure to give it a good stir before serving to redistribute the flavors.

Presentation Ideas

Serve the salsa in a hollowed-out pineapple or coconut shell for a tropical presentation. Garnish with a sprig of fresh parsley or cilantro for a pop of color.

Pairing Recommendations

This salsa pairs well with grilled meats, seafood, or tofu. It also complements dishes with a spicy or smoky flavor profile.

Storage and Reheating Instructions

Store any leftover salsa in an airtight container in the refrigerator for up to 2 days. Serve chilled or at room temperature.

Nutrition Information

Calories per serving

Calories: 100

Carbohydrates

Total Carbohydrates: 25g

Dietary Fiber: 3g

Sugars: 15g

Fats

Total Fat: 0.5g

Saturated Fat: 0g

Trans Fat: 0g

Proteins

Protein: 1g

Vitamins and minerals

Vitamin C: 45% DV

Vitamin A: 10% DV

Calcium: 2% DV

Iron: 4% DV

Alergens

This recipe is gluten-free, dairy-free, and nut-free.

Summary

This Pineapple, Corn and Mango Salsa is a low-calorie, nutrient-rich dish that is high in vitamin C and fiber. It is a healthy and delicious addition to any meal.

Summary

Pineapple, Corn and Mango Salsa is a delicious and nutritious dish that is perfect for summer entertaining. With its vibrant colors and fresh flavors, this salsa is sure to be a hit at your next gathering. Enjoy it as a topping, dip, or side dish for a taste of the tropics.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Pineapple, Corn, and Mango Salsa. It was a hot summer day, and I was visiting my dear friend Maria at her home in Puerto Rico. Maria was a fantastic cook and always had the most delicious creations in her kitchen.

As soon as I walked into her house, I was hit with the sweet and tangy aroma of fresh fruit. Maria was chopping up some pineapple, corn, and mango, and the colors of the ingredients were vibrant and inviting. She had a big smile on her face as she worked, and I could tell she was excited to share her latest culinary creation with me.

I sat at the kitchen table and watched as Maria expertly combined the fruits with some cilantro, red onion, jalapeno, lime juice, and a touch of salt. The colors and flavors of the salsa came together beautifully, creating a perfect balance of sweetness, heat, and freshness.

As we sat down to eat, Maria passed me a spoonful of the salsa to try. I took a bite and was immediately blown away by the explosion of flavors in my mouth. The sweetness of the pineapple and mango paired perfectly with the crunch of the corn and the kick of the jalapeno. It was a salsa unlike anything I had ever tasted before, and I knew I had to learn how to make it myself.

Maria saw the look of delight on my face and laughed. "I knew you would love this salsa, mi amiga," she said. "It's a family recipe that has been passed down for generations. I'm happy to teach you how to make it."

Over the next few hours, Maria patiently guided me through the steps of making the salsa. She showed me how to select the ripest fruits, how to chop them into the perfect size, and how to season the salsa just right. I took notes as she spoke, eager to capture every detail of the recipe so I could recreate it at home.

After we finished making the salsa, Maria packed some up for me to take home. She gave me a warm hug and said, "Now you can make this delicious salsa for your family and friends. It's a surefire hit at any gathering."

When I returned home, I couldn't wait to share the salsa with my loved ones. I made a big batch and served it alongside some grilled chicken and rice. My family was impressed by the unique combination of flavors in the salsa, and they couldn't get enough of it.

From that day on, Pineapple, Corn, and Mango Salsa became a staple in my kitchen. I made it for every special occasion, from birthday parties to summer barbecues. Each time I whipped up a batch, I thought of Maria and the wonderful day we spent together in her kitchen.

As the years went by, I continued to perfect the recipe for the salsa. I added my own twist by experimenting with different fruits and seasonings, but the core of the recipe remained the same. It was a timeless dish that always brought a smile to the faces of those who tried it.

Now, whenever I make Pineapple, Corn, and Mango Salsa, I think back to that hot summer day in Puerto Rico and the generosity of my dear friend Maria. Her recipe has become a cherished part of my culinary repertoire, and I am grateful for the knowledge and inspiration she passed on to me.

So, the next time you find yourself craving a fresh and flavorful salsa, give this recipe a try. I promise you won't be disappointed. And who knows, maybe one day you'll pass it on to someone you care about, just like Maria did for me. Cooking truly is a gift that keeps on giving.