Pineapple-Mango Salsa

I finally remembered to get a mango to make a topping for some black bean burgers.  This is also a light topping for fish, shrimp tacos, or anything on the lighter side that can handle a bit of tangy sweetness.  It also works as a dip or salad element.  And best of all, it's raw.  Chop, toss, and go.

I know that some people really don't like pineapple.  A few are even allergic to it.  You could sub in a second mango.  If that's too sweet, maybe a cup of chopped tangerine.  As long as you have the acid from the lime juice, the colors should still stay vibrant if this is not served the same day.

1 mango
1 8oz can crushed pineapple, drained
*1/2 C diced red onion
1/2 C cilantro leaves, chopped
juice of 1 lime
dash of salt

1.  To cut a mango, run the knife down longways just off center, on one side of the flat pit.  Then do the other side.  You can get a little flesh off what's in the middle.  To each half, cut a criss-cross pattern in the flesh, then turn the skin inside-out.  The diced pieces come off with a spoon.  (You can do the same thing to an avocado.)

2.  In a bowl, toss together mango, crushed pineapple, onion, and cilantro.  Drizzle lime juice and salt and stir again to distribute evenly.  Refrigerate for at least half an hour to let flavors meld.  If you want a drier topping, set the mango and pineapple in a sieve over a bowl in the fridge for an hour before returning to the bowl and adding the remaining ingredients.

Makes about 1 pint

Difficulty rating  π