Description
This vibrant tropical salsa pairs juicy pineapple with sweet mango, crunchy peppers, and zesty lime for the ultimate summer appetizer or taco topping.
Ingredients
1 fresh pineapple, diced (about 4 cups)
2 mangos, diced (about 2 cups)
1 red bell pepper, diced
1 small red onion, finely diced
1 jalapeño pepper, seeded and minced
½ cup fresh cilantro, chopped
Juice of 2 limes (about ¼ cup)
1 teaspoon salt
Instructions
1. Cut off top and bottom of pineapple. Stand upright and slice off skin in strips from top to bottom. Cut pineapple in half lengthwise, then into quarters. Remove tough core from each quarter. Dice fruit into bite-sized pieces.
2. Stand mango upright and slice off two fat cheeks on either side of pit. Score each cheek in crosshatch pattern without cutting through skin. Push skin from underneath to pop cubes out, then cut them away from skin.
3. Dice red bell pepper, finely chop red onion, and mince jalapeño into small pieces. Roughly chop cilantro. Keep pieces similar in size for balanced flavors.
4. Add all diced fruit and vegetables to large bowl. Pour in lime juice and sprinkle with salt. Toss everything together gently until evenly combined. Refrigerate for at least 30 minutes before serving to let flavors meld.
Notes
Fresh pineapple works best for texture and flavor. Frozen works if completely thawed and well-drained.
For spicier version, increase jalapeños to 2 or add minced habanero pepper.
Fold in 1 diced avocado right before serving for creamier texture.
For grilled twist, grill pineapple and mango slices for 2 minutes per side before dicing.
Store in airtight container in refrigerator for up to 5 days.
Dice everything into small, uniform pieces for easy scooping with chips.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Chopped
- Cuisine: Mexican
Nutrition
- Calories: 68
- Sugar: 12g
- Sodium: 295mg
- Fat: 0.4g
- Saturated Fat: 0.1g
- Unsaturated Fat: 0.2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg