This chunky, fruity salsa makes an excellent dip for tortilla or plantain chips. It’s also good with hot dogs, tacos, eggs and grilled fish.
The depth of flavor found in Ataulfo mangoes (also commonly called Champagne, yellow or honey mangoes) is preferred, but you can substitute with a larger variety, such as Tommy Atkins, as long as it’s very ripe; do not use unripe mango here.
The salsa can be refrigerated for up to 5 days.
Mango Tomatillo Salsa
8 servings; makes about 4 cups
From Washington Post Food editorial aide Kara Elder.
Flesh of two 8-ounce Ataulfo mangoes, chopped
9 medium tomatillos (10 ounces total), husked, rinsed and finely chopped (about 1½ cups)
8 ounces fresh pineapple chunks, chopped (about 1 ¼ cups)
½ medium red onion, cut into small dice
1 small or ½ large jalapeño pepper, stemmed, seeded and cut into small dice (seeds reserved)
15 stems cilantro, chopped (leaves and tender stems)
3 tablespoons tablespoons fresh lime juice (from 1½ limes)
¾ teaspoon kosher salt, or more as needed
½ to 1 teaspoon agave nectar (optional)
Tortilla or plantain chips, for serving
Combine the mango, tomatillos, pineapple, red onion, jalapeño, cilantro, lime juice and salt in a large bowl.