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Recipe Details

Encona Mango dip and Pineapple Salsa


Make this salsa for serving with chicken, fish and pork – or serving as a dip with Excelsior crackers, whole prawns and other scooping crudités. Or top some Excelsior crackers with whole prawns, flaked fish or chicken and a spoonful of salsa.

Serves people
Preparation time15 mins
Cooking time mins


  • 3-4 tbsp Encona Mango Dip
  • 1 baby pineapple, peeled, cored and diced 
  • 200g can pineapple in natural juice, drained and diced
  • 5 spring onions, finely chopped
  • 1 red chilli, deseeded and very finely chopped
  • ½ red pepper, finely diced
  • 1tbsp freshly chopped mint or coriander

How to do it

1. Simply mix together all the ingredients and chill until required