Easy, fresh and flavorful Pineapple Mango Salsa Recipe! Serve with tortilla chips, grilled chicken, fish, tacos, and more.
Here’s your new summer staple: Pineapple Mango Salsa! This salsa is already on regular rotation in our house. Between the color, flavor and the fact that it goes good with so many things, we just can’t stop with this stuff. This salsa can be an appetizer alongside a bowl of tortilla chips, or it can be served with main dishes, too.
With the weather warming up I am shifting my sights to everything fresh, fruity and summery. Although I’d like to live off of Strawberry Shortcake Cake and Cream Cheese Fruit Dip, I decided to find a savory way to get my fruit fix. This refreshing and flavorful salsa has quickly become a go-to.
How To Make Pineapple Mango Salsa:
Use this recipe as a guide and adjust it to suit your taste. Here are the main components:
- Pineapple and Mango: These make up the bulk of this salsa. Be sure to use fresh pineapple and mango, as it is much firmer than frozen or canned. Tip: If you don’t feel like prepping a whole pineapple or mango, you can buy pre-chopped or cored pineapple and mango in the refrigerated produce section of most grocery stores.
- Red Bell Pepper: This adds a beautiful red color, a bit of crunch, and a slight sweetness. Feel free to swap the red bell pepper for chopped tomato, if you’d prefer.
- Lime Juice: This brightens the salsa, adds a bit of tang, and it pairs wonderfully with the sweet fruit.
- Jalapeno: I balance the sweet fruit with a little heat from a finely chopped fresh jalapeno. You can easily control the heat level by adjusting the quantity of jalapeno. Note: the heat lives in the ribs and seeds, so keep that in mind when preparing the jalapeno.
- Onion: A little finely chopped red onion disperses throughout the salsa, adding a slight bite and a pop of purple color. If you’d like a milder onion flavor, feel free to swap the red onion for shallot or green onion.
- Cilantro or Parsley: Cilantro is traditionally used in salsa. If you’re not a fan of its distinct flavor, swap it for parsley.
Options: Feel free to play around with this recipe based on your flavor preferences. You can also add diced avocado, corn or black beans to this salsa. Make sure the black beans are rinsed and drained well, so they don’t add any color to the salsa. Also, avocado should be added right before serving so that it doesn’t turn brown.
Tips For This Mango Salsa Recipe:
- At the start of this recipe, allow the chopped onion, garlic and jalapeno to sit in lime juice for about 10 minutes. The acid from the lime juice softens the bite from the onion and jalapeno, creating a smoother finished product. Note You can skip this step if you’d prefer to toss everything in a bowl and be done.
- Make sure you chop ingredients with a strong flavor small (like onion and jalapeno). This keeps them overpowering other ingredients.
- Adjust the ingredients to suit YOUR tastes. Use this recipe as a guide and play around with it.
Once you have this salsa on hand, you will find so many uses for it. We have enjoyed it on tortilla chips, grilled chicken, fish tacos, burritos, and salad. It’s fantastic for special occasions like BBQs, picnics or pool parties, but it’s also a delicious way to brighten up any weeknight meal.
Pineapple Mango Salsa
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon minced fresh jalapeno
- 3 tablespoons finely chopped red onion
- 1 garlic clove finely grated (I use a microplane grater)
- 2 cups chopped fresh pineapple
- 2 cups chopped fresh mango
- ½ cup chopped red bell pepper
- 1 tablespoon chopped parsley or cilantro
- Salt and pepper to taste
- In the bottom of a large bowl, combine lime juice, jalapeno, onion and garlic. Allow this mixture to sit for 10 minutes. This softens the bite of the jalapeno, onion and garlic. Feel free to skip this step, if you'd prefer, and proceed with the recipe.
- Add remaining ingredients and stir until well combined. Serve immediately or refrigerate.
This post originally appeared on Real Housemoms where I am a contributor.