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 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.)
Makes about 1 pint
Difficulty rating π