Featured Recipe

Encona Spicy Caribbean Vegetable Soup

Explore the taste of the Caribbean...

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