I keep making pineapple mango salsa in various ways in hopes that my kids will like it. Turns out, if I put onions in it, they won’t like it. Period. But if I leave out the onion, the taste is a little flat. It needs the sweet, pungent onion flavor. So I make it with onion. Not wanting to be a total meanie, I leave out some fruit for them to eat plan for dessert. See, I’m not all bad.
This salsa/slaw combo was a mistake actually. I was intending to make slaw and salsa separately, but was distracted and tossed the cabbage in with the fruit without even thinking. Rather than picking it all out, I added my mayo and mixed it up. It was so yummy! Saved me a bowl, saved a little time and I think it’s so much better this way.
We eat this on any sort of seafood: grilled fish, grilled shrimp, shrimp or fish tacos and most recently, the Pork Carnitas (recipe coming very, very soon).
This is best made with homemade mayonnaise or Primal Kitchen mayo. If you make your own, I recommend using avocado oil, olive oil or bacon fat saved from your healthy bacon. Yes, the bacon mayo will taste like bacon, but I can’t think of an occasion when that would not be a good thing!
The measurements in the recipe below are just a guideline. You can add more or less of whatever you like or don’t like. I personally don’t care for mango, so I usually put in a little less of that and leave out more for the kids to eat separately. I put in more cabbage because it’s the vegetable and any way we can get more of those in our diet is a win. So try it as I have written, but please do as you please and make this your own.