This delicious condiment pairs well with grilled shrimp or fish. You can purchase ginger syrup in the store, or try making your own with our recipe — it's a wonderful addition to ice cream, French toast, fruit salads and more.
Make the salsa a few hours in advance and let it sit at room temperature to allow the flavors to develop.
Cut the mango into small, uniform cubes. Dice the pineapple into pieces the same size as the mango and measure out 1 cup (save the rest of the pineapple for another use).
Combine the mango, pineapple and pineapple juice in a bowl. Add the remaining ingredients and stir to combine thoroughly.
Refrigerate until 2 hours before serving. Then remove from the refrigerator and let the salsa come to room temperature.