There is something so summery about pineapple and mango and this is the perfect dish for a hot summer evening. It’s wonderful topped grilled chicken or tilapia but just as fantastic on its own with some tortilla chips.
1 mango, diced
1/2 pineapple, diced
1 tomato, diced
dash habanero sauce (or two!)
10 large mint leaves, Chiffonade (about 2 tbs)
1 tablespoon lime juice
2 tsp brown sugar
Mix everything in a large bowl. Cover with plastic wrap and let sit in the refrigerator at least 30 minutes. Note: the longer you let it sit, the more the flavors will meld.
This was wonderful. Spicy and refreshing. I was sad when the last bit was gone.