Ingredients35 m servings 96 cals
- Heat olive oil in a nonstick skillet over medium-high heat, and cook and stir the onion and jalapeno pepper until tender, about 5 minutes. Stir in the garlic, lemon zest, and coriander; cook until fragrant, about 1 minute.
- Push the onion and pepper mixture to the edges of the pan, and add the mango and pineapple to the center of the pan. Cook, without stirring, until the fruit begins to caramelize, about 5 minutes. Pour the lemon juice into the pan, and bring to a boil, stirring and scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Remove from heat; stir in the butter, and stir to combine all ingredients evenly. Season to taste with salt and black pepper; serve warm.
Per Serving: 96 calories; 6.4 g fat; 10.7 g carbohydrates; 0.5 g protein; 8 mg cholesterol; 22 mg sodium. Full nutrition
ReviewsRead all reviews 9
This was my first Mango! Excellent! I followed the directions, because I didn't know what I was doing:). I used a large jalapeno, I thought the salsa was hot, my husband thought it had a nice bi...
Very, very good. We used it on grilled tilapia wrapped in corn tortillas. Delicious. I would consider adding an extra jalapeno next time for just a little more heat.
Cooked this up as a topping for pork chops - very tastey! I used a food processor to finely chop the onion and jalepeno. Not very hot - could probably leave the seeds in to get a bit of bite.
I loved this with white fish! I kicked it up a notch with Sriracha sauce and the mixture of hot and fruit really brought out the flavor of the fish.
This is so yummy! We serve this with tortillas and fajita-style chicken, and it has quickly become our favorite entertaining dish-everyone raves about it! Thank you for this simple-to-make, yet ...
This has become a staple in our house in the Philippines, where the local mangoes make it even better. I use fresh pineapple instead of canned, and triple the garlic and double the chili pepper...