Ingredients

3 ripe mangos, cut into bite-sized chunks

20 oz. can pineapple chunks, juice reserved

2-3 serrano chiles, finely chopped

1/2 cup balsamic vineger

1/2 tsp. sugar

2 tsp. salt

Preparation

  1. Combine mango, pineapple, and serrano chiles in a large bowl.

  2. Add 1/2 of the reserved pineapple juice and the balsamic vinegar and mix thoroughly.

  3. Add sugar and salt while stirring, distributing evenly.

  4. Refrigerate for 30 minutes before serving.