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Mango Salsa With Chile Oil

The sweet chunks of mango and pineapple are set off by the spicy chile oil.

  • Prep:
  • Total Time:
  • Yield: Makes 2 cups

Source: Everyday Food, July/August 2003


  • 1 mango, pitted
  • 1/4 pineapple, cored
  • 1/4 cup chopped red bell pepper
  • 1 minced garlic clove
  • 1 serrano chile, seeded and minced
  • 2 tablespoons fresh lime juice
  • 2 tablespoons Chili Oil
  • 2 tablespoons thinly sliced scallions
  • 1/4 teaspoon ground cumin
  • Salt


  1. Peel and chop mango and pineapple into 1/4-inch pieces; place in a bowl.

  2. Add bell pepper, garlic, serrano chile, lime juice, chile oil, scallions, and cumin.

  3. Season with salt; squeeze mango pit over salsa. Toss to combine.


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