A Caribbean-inspired blend of sweet and heat that goes great with rice.

Gallery

Recipe Summary

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
8
Yield:
2 cups
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

96 calories; protein 0.5g 1% DV; carbohydrates 10.7g 3% DV; fat 6.4g 10% DV; cholesterol 7.6mg 3% DV; sodium 21.9mg 1% DV. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/01/2009
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 bite [to each his own]. Will diffently be making this again. Tasted great with grilled chicken. Thanks. Read More
(10)
12 Ratings
  • 5 star values: 10
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/01/2009
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 bite [to each his own]. Will diffently be making this again. Tasted great with grilled chicken. Thanks. Read More
(10)
Rating: 5 stars
05/03/2010
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. Read More
(8)
Rating: 5 stars
04/26/2011
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. Read More
(6)
Advertisement
Rating: 5 stars
01/14/2010
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. Read More
(6)
Rating: 5 stars
08/20/2011
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 exotic-tasting recipe! Read More
(4)
Rating: 5 stars
04/01/2011
Awsome just what I was looking for. Thanks Read More
(3)
Advertisement
Rating: 5 stars
02/22/2015
Very good on top of chicken and rice. Read More
(2)
Rating: 5 stars
09/21/2012
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 peppers (I use local chilis instead of jalapenos). Makes an amazing topping for pork chops grilled chicken or even just over rice. You can leave out the butter if you have a dairy sensitivity or want to make it vegan and it doesn't miss anything at all in the flavor. Read More
(2)
Rating: 4 stars
07/09/2019
I used Serrano’s instead of jalapeños and it was spicy!! Too hot for my husband. Next time I think I will take out some of the seeds first. I used fresh pineapple instead of canned. Read More
(1)