Today’s best recipe is Pineapple Mango Salsa.
Fresh flavors of tangy pineapple, sweet mangos made into fresh salsa that’s simple, fruity, and ready to serve.
The jalapeno adds a little heat, but you can make it optional and still have delicious salsa.
It’s a versatile salsa ready for fish-think fish tacos, salmon, shrimp, chicken, chicken tacos, pork loin, pork tacos, tostadas, or a bowl of tortilla chips.
Leave out the red bell pepper and serve over ice cream.
This fruit salsa recipe is the perfect balance of flavors and a nice change from the pico de gallo.
I love the colors.
It’s a bowl, that on its own looks like a fiesta!
The tropics are the bulk of this salsa.
Pineapple and mango.
I encourage you to use fresh pineapple and fresh mango, not just for the flavor, but fresh fruit is firmer than frozen or canned.
If you’re not into the whole pineapple takedown, for easy prep, look in the produce section of your local grocery store and buy the cored pineapple and mango.
I add red pepper for a punch of color, a bit of crunch, and a subtle sweetness.
A little zing from the jalapeno and a burst of lime, and the fresh taste of cucumbers make this refreshing fresh salsa my favorite way.
It’s our new summer staple with fresh ingredients and sure to be one of yours too.
Essentially you just need a sharp knife, cutting board, and some fresh ingredients to make this delicious pineapple mango salsa.
Fresh Pineapple Mango Salsa Ingredients:
1 pineapple, cored and diced
2 mangos, diced
1 small red onion, finely diced
1 red bell pepper, finely diced
1 small cucumber
1 jalapeno pepper, or 2 Mexican Serrano chiles, seeded and minced
1 tablespoon finely chopped fresh cilantro
1/4 teaspoon pureed ginger root
1 teaspoon granulated sugar or agave syrup, optional
1/4 cup lime juice
Pineapple Mango Salsa Directions:
In a large bowl, combine pineapple chunks, mangos, red onion, bell pepper, jalapeno pepper, cilantro, ginger, and sugar.
Add lime juice and toss well.
Set aside for 10-minutes to meld flavors.
Transfer to a serving bowl and serve at room temperature.
Store leftovers in an airtight container.
Optional: In a small bowl, combine the chopped onion, jalapeno, and lime juice. Allow resting for 10 minutes. The lime will lessen the bite from the onion and jalapeno.
Cut the more overpowering flavors, jalapeno, and onion into small pieces so their flavor doesn’t ovewhelm.
Make this recipe your own.
Rinse 1 cup black beans and add.
Sliced green onions, diced avocado, diced tomatoes and any ingredients from traditional salsa work here.
Add more jalapeno peppers if you want more heat level.
- 1 pineapple, cored and diced
- 2 mangos, diced
- 1 small red onion, finely diced
- 1 red bell pepper, finely diced
- 1 small cucumber
- 1 jalapeno pepper, or 2 Mexican Serrano chiles, seeded and minced
- 1 tablespoon finely chopped fresh cilantro
- 1/4 teaspoon pureed ginger root
- 1 teaspoon granulated sugar or agave syrup, optional
- 1/4 cup lime juice
- In a large bowl, combine pineapple chunks, mangos, red onion, bell pepper, jalapeno pepper, cilantro, ginger, and sugar.
- Mix well.
- Add lime juice and toss well.
- Set aside for 10-minutes to meld flavors.
- Transfer to a serving bowl and serve at room temperature.
- Store leftovers in an airtight container.
Nutrition Information:Yield: 64 Serving Size: 1
Amount Per Serving: Calories: 10Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 0g
Nutritional Information may not be accurate.