Mango-Pineapple Salsa

3          Ripe Mangos, Skin and Stone Removed, Cut Into Medium Dice

1          Ripe Pineapple, Core Removed and Cut Into Medium Dice

1          Bunch Scallions, White Part Only, Finely Diced

1          Small Red Bell Pepper, Finely Diced

1          Jalapeno, Seeds Removed, Finely Diced

½         Cup Cilantro, Finely Chopped

1          Tablespoon Sesame Oil

2          Tablespoons Fresh Squeezed Lime Juice (About 2 Small Limes)

Zest of One Lime

1          Teaspoon Coarse Sea Salt

½        Teaspoon Freshly Ground Black Pepper

½        Teaspoon Ancho Chili Powder

½        Teaspoon Chipotle Powder

Place all ingredients into a large mixing and bowl and gently toss to combine.

You can make this wonderful salsa a day ahead if you like. Bring to room temperature before serving.