Lemon Prosecco Fruit Salsa

1 ripe mango, diced
1 cup diced pineapple
1 cup diced cucumber
1/4 cup Lemon Prosecco vinaigrette
1 tablespoon chopped fresh mint leaves
1 tablespoon chopped fresh cilantro leaves
Salt and pepper, to taste

  1. In a large mixing bowl, combine the diced mango, pineapple, and cucumber.
  2. Add the Lemon Prosecco vinaigrette to the bowl and gently toss to coat the fruits and vegetables evenly.
  3. Sprinkle the chopped mint and cilantro over the mixture and gently toss again to incorporate.
  4. Season the salsa with salt and pepper to taste, adjusting as needed.
  5. Cover the bowl and refrigerate the fruit salsa for at least 30 minutes to allow the flavors to meld together.
  6. Serve the Lemon Prosecco Fruit Salsa chilled as a vibrant accompaniment to grilled meats or fish.