This pineapple mango salsa combines fresh pineapple, red onion, lime juice and fresh cilantro for an easy and delicious salsa.
Why You Will Love This Recipe
Sweet mangos are in season right now and what better way to enjoy the fresh flavors than a delicious pineapple mango salsa?
Whether you pair this tropical salsa with a bowl of tortilla chips or chicken tacos, this new summer staple is bound to be a new favorite side dish.
For best flavor, you will want to use fresh ingredients for this recipe.
- whole pineapple
- ripe mango
- chopped onion - red white or green onions
- fresh jalapeño peppers
- olive oil
See recipe card for quantities.
How to Make Pineapple Mango Salsa
Fresh pineapple salsa is so easy to make!
Cut fresh mango into chunks.
Cut into smaller pieces, along with cilantro and onion. Add corn.
Add jalapeno and lime juice and mix together.
Place into serving bowl or refrigerate if not serving immediately.
Serve with tortilla chips, pita bread or crostini.
This salsa goes great as a side dish with fish tacos or shrimp tacos as well as pork roast or pork chops.
Substitutions & Variations
- Raise the Heat scale - this is a mild salsa as is but you can raise the heat level by adding a little more chopped jalapeno pepper.
- Red Pepper- use gluten free buns instead of white bread buns to make this gluten free
- Canned Pineapple- it is better to use fresh pineapple but you can absolutey used canned pineapple. Be sure to drain it well.
- cutting board
- large bowl
- serving bowl
Store salsa in an airtight container in the refrigerator. Good for 2-3 days.
You can easily add red bell pepper or green bell pepper or even mini peppers to this salsa.
Fruit salsa can be stored in the refrigerator for up to three days, in an airtight container. Note that the appearance and taste may change a bit.
Fruit salsa can be served chilled or at room temperature.. If serving chilled, I recommend that you let the salsa sit at room temperature for 10-15 minutes before serving.
Yes, frozen fruit can be used in fruit salsa, but it is very important to thaw and drain the fruit before using to prevent excess moisture from watering down the salsa. Use fresh fruit if possible.
More Traditional Salsa Recipes
Pineapple Mango Salsa
- cutting board
- Serrated knife
- Pairing knife
- 1 ¾ cup diced mango
- 1 ½ cup diced fresh pineapple
- 1 ½ cup sweet kernel corn
- ½ cup red onion diced
- 1 jalapeno seeded, diced
- 2 tablespoon fresh cilantro chopped
- Juice of one lime
- ½ teaspoon salt
- ½ cup red bell pepper optional
- Add all ingredients into a bowl toss and let chill until ready to serve.
How to Cut Pineapple
- Turn pineapple on its side.
- Use a serrated knife to cut the flesh of the pineapple.
- Position the knife slightly off center.
- Begin the incision underneath the stem (we will not cut it, it will remain on only one half of the pineapple.
- Once sliced open, use a pairing knife to outline the rim of the pineapple (leaving some of the meat to hold the pineapple boat together).
- Outline the core in the center in a rectangle shape.
- Use a spoon to scoop out the meat of the pineapple on both sides of the core.
- Use the pairing knife to loosen the core from the pineapple, cut off meat from the bottom you can still use, discard the tough core.
- Repeat for the second side.
- Cut pineapple into small pieces.
- Chop onions, jalapeno and cilantro
- In a large bowl, mix above ingredients.
- Add jalapeno, lime juice and red pepper (optional).
Be sure to cut the mango and pineapple into small pieces.
Jalapenos are totally optional if you want to control the heat.
Strawberries, peaches, tomato or avocado would also work in this salsa.
I hope you enjoyed this pineapple mango salsa recipe.
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