Mango Salsa


This delicious condiment pairs well with grilled shrimp or fish. You can purchase ginger syrup in the store, or try making your own with our recipe — it's a wonderful addition to ice cream, French toast, fruit salads and more.

Make the salsa a few hours in advance and let it sit at room temperature to allow the flavors to develop.


2 ripe Earthbound Farm Organic Mangos
1 small fresh pineapple
2 tablespoons pineapple juice
3 tablespoons minced fresh basil
4 pieces crystallized ginger (finely minced)
1 teaspoon rice wine vinegar
  grated zest and juice of 1 lime
2 tablespoons Ginger Syrup or honey


Cut the mango into small, uniform cubes. Dice the pineapple into pieces the same size as the mango and measure out 1 cup (save the rest of the pineapple for another use).

Combine the mango, pineapple and pineapple juice in a bowl. Add the remaining ingredients and stir to combine thoroughly.

Refrigerate until 2 hours before serving. Then remove from the refrigerator and let the salsa come to room temperature.

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