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Scrumptious Pineapple Mango Salsa

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!

Top down picture of salsa

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

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.

Lime1 – 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.

Loaded up chip

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.

Strawberry1 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 1/4 – 1/2 of one habanero and adding in 1/4 increments until you reach the desired heat.

Orange Juice 1/4 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.

Salsa on a quesadilla

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.

FAQs

What Ingredients Make 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.

What Is The Difference Between Mango Salsa and Mango Chutney?

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.

What Goes With Pineapple and Mango 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.

Squeezing lime into recipe
Salsa on a chip.

Pineapple Mango Salsa

Sweet and tropical pineapple mango salsa tastes like summer! Made in five minutes, this 7 ingredient fruit salsa is addictive! Serve with chips, chicken or at any celebration, it will always bring the WOW factor!
5 from 1 vote
Print Pin Rate
Course: Appetizer
Cuisine: American, hispanic
Keyword: Fruit, Fruit salsa, Mango, Pineapple, Salsa
Servings: 3 cups
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes

Equipment

  • Knife
  • Cutting board
  • Mixing bowl

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

Instructions

  • 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), 1/2 red onion, diced, 1/2 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.

Notes

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.
* The equipment section may contain affiliate links to products used in this recipe.

Nutrition

Nutrition Facts
Pineapple Mango Salsa
Amount Per Serving (1 oz)
Calories 18 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 59mg3%
Potassium 54mg2%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 3g3%
Protein 1g2%
Vitamin A 209IU4%
Vitamin C 19mg23%
Calcium 7mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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