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.
