Pineapple Mango Salsa

5 from 4 votes

Pineapple and mango flavors converge in this Pineapple Mango Salsa with sweetness and tanginess. It's a tropical dish transporting your taste buds to sun-kissed beaches.

Prep Time15

Cook Time0

Marinate30

Total Time45

Course: Appetizer

Cuisine: Mexican

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 65kcal

Author: Alison Corey

Ingredients

1 pineapple core removed and cut into chunks
2 mangoes skin removed and diced into chunks
1 red pepper diced
½ red onion diced
1 jalapeño pepper finely diced
1 lime juiced
¼ teaspoon red pepper flakes
¼ tsp salt optional

Instructions

Peel the pineapple and mango, and dice them into small, bite-sized pieces. Ensure they are ripe and juicy for maximum flavor.
Dice the red pepper, red onion, and jalapeño.
In a medium mixing bowl, combine the diced pineapple, mango, red pepper, red onion, and jalapeno pepper. Mix them gently until well combined.
Add the zest and juice of one lime.
Add the salt and red pepper flakes to taste. Mix well to combine all of the ingredients.
Cover the bowl with plastic wrap and refrigerate for about 30 minutes to an hour. This allows the flavors to meld together and intensify.
Serve as a refreshing dip with tortilla chips or as an accompaniment for quesadillas or tacos.

Video

Notes

Tips for Making Pineapple Mango Salsa

Select ripe pineapples and fragrant mangoes that yield slightly to gentle pressure. This ensures the fruits are at their peak sweetness and juiciness, resulting in a more delicious salsa.
Dice the pineapple and mango into uniform, bite-sized pieces to ensure a consistent texture and easier mixing. This allows the flavors to blend seamlessly and ensures that each bite offers a balanced combination of ingredients.
The amount of heat in the salsa can be adjusted by controlling the quantity of jalapeno pepper. Remove the seeds and membranes of the pepper before chopping for a milder version.
Store in an airtight container in the refrigerator for up to 3 days.

Nutrition