Sweet and tropical pineapple mango salsa tastes like summer on a chip! Made in five minutes, this seven ingredient fruit salsa is addictive! Serve with chips, chicken, or at any celebration, it will always bring the WOW factor!
Chips and salsa are my go-to for a gathering. It is easy to make and a crowd-pleaser. Pineapple mango salsa is a sweet change from traditional tomato-based salsa. The jalapeno adds just a touch of spice to balance out the tropical flavors.
Pair this salsa with my spicy habanero salsa for a sweet salsa and a spicy salsa. Combined they can be made in only ten minutes.
Why You Will Love This Recipe
- An easy recipe made in less than five minutes.
- Sweet fresh flavor is a refreshing change from spicy salsa.
- Tastes great on a hot summer day with chips, as a relish, or with a grilled cheese.
Ingredients - What you Need
Pineapple - 2 cups diced - You can use fresh or canned pineapple with this recipe. I have used both, and they both taste great.
Mango- 1 cup diced - You can use fresh or frozen mangoes. I prefer frozen mangos. They are already cut and frozen fresh.
Jalapeno - 1 pepper diced - Removing the seeds from a jalapeno will make it less spicy. If you want a purely sweet salsa, skip the jalapeno altogether.
Red Onion - 1 /2 diced - I recommend only using a red onion with this recipe. The flavor of red onions pairs perfectly with the sweet fruit flavors.
Lime - 1 - 2 limes squeezed - Lime wakes up all the flavors and makes this salsa taste so much better. Lime also helps the salsa last longer in the refrigerator.
Fresh Cilantro - I love cilantro and cannot imagine salsa without it. However, I know it's not for everyone. If you dislike cilantro, I recommend omitting it from this recipe.
Salt - A pinch or two of salt - Salt draws out the moisture from the fruit and enhances the overall flavor.
Substitutions and Variations
Avocado - 1 diced - I might be a little biased, but I avocado makes everything taste better. This is true for pineapple mango, and avocado salsa.
Grilled Pineapple - Is fantastic. Let's start there, and if you have never grilled pineapple, you must drop everything and turn on your grill. I promise you will not be disappointed. To grill pineapple, use rings so that it is easy to flip it on the grill. I like it straight-up grilled; however, you can add salt, agave, or honey to it as well.
Strawberry - 1 cup diced - Strawberry and pineapple complement each other. I recommend substituting the mango with strawberry.
Habanero - If you like heat, swap out the jalapeno for habanero. Because habanero is high on the heat scale, I recommend starting with ¼ - ½ of one habanero and adding in ¼ increments until you reach the desired heat.
Orange Juice - ¼ cup - This was a trick I learned when I waited tables. I am not sure how to explain it, but a little orange juice enhances the overall flavor.
Storing/ Freezing/ Make Ahead
Make-Ahead - For best results, make the salsa the same day as serving.
Storing - Place the salsa in an airtight container and refrigerator for two days. After two days, the pineapples will deteriorate and become mushy.
Freezing - I do not recommend freezing salsa. When thawed, the texture is not the same.
That depends on what salsa you are eating. Store-bought salsa tends to be is loaded with high sodium levels. The result is unhealthy salsa.
However, this recipe uses whole, unprocessed ingredients with minimal salt added. The result? A healthy salsa!
In Spanish word, salsa translates into "sauce." In Latin countries, salsa is a condiment similar to mustard or ketchup. In this recipe, I am using fruit as the base of the condiment.
Salsa is a mixture of raw vegetables or fruits used as a condiment. Chutney is a blended or ground sauce thicker, almost jelly-like, than salsa.
Quite a lot of things. Here are some recommendations: chips, grilled cheese, quesadilla, Maui Maui, halibut, shrimp, scallops, salmon, fish tacos, chicken, and ham. I would also use it on grilled flatbread or pizza.
Pineapple Mango Salsa
- Cutting board
- Mixing bowl
- 2 cups pineapple, cubed (330g)
- 1 cup mango, cubed (165g)
- ½ red onion, diced
- ½ red bell pepper, diced
- 1 jalapeno, diced
- 3 tablespoons cilantro, minced
- 1 - 2 limes, squeezed
- 1 - 2 pinches salt
- Chop, dice, and mince all ingredients accordingly. In a large bowl combine all the ingredients.2 cups pineapple, cubed (330g), 1 cup mango, cubed (165g), ½ red onion, diced, ½ red bell pepper, diced, 1 jalapeno, diced, 3 tablespoons cilantro, minced, 1 - 2 limes, squeezed, 1 - 2 pinches salt
- Serve this right away or for the best flavor, cover, and refrigerate for one hour.
Leave a Reply