El Dooglitas Mango Salsa

Prepare all ingredients by dicing the 2 mangoes into small cubes, ensuring seeds are removed. Have the 1 cup diced pineapple, 1 cup diced cherry tomatoes, and 1 medium red onion finely diced ready.

Seed and finely mince the jalapeño pepper, removing the white pith for a milder heat level or keeping it for more spice as preferred.

Combine the diced mangoes, pineapple, cherry tomatoes, and finely diced red onion in a large mixing bowl.

Whisk together the 6 tbsp lime juice, 2 tbsp red wine vinegar, 1 tbsp honey, and minced jalapeño in a small bowl until the honey dissolves completely.

Pour the lime-vinegar mixture over the fruit and vegetable mixture, stirring gently to combine all ingredients evenly.

Fold in the 1 cup chopped cilantro, distributing it throughout the salsa with a gentle toss.

Taste the salsa and adjust seasoning with additional lime juice, vinegar, or jalapeño as desired.

Allow the salsa to rest at room temperature for 10 minutes before serving to let the flavors meld together.