Pineapple Mango Salsa Recipe
This fresh pineapple mango salsa comes together in 15 minutes. Sweet, spicy, and perfect with chips, fish tacos, or grilled meats.
Servings: 4
Calories: 53kcal
Equipment
- 1 cutting board
- 1 sharp knife
- 1 large bowl
- 1 wooden spoon
Ingredients
- 1 cup fresh mango, diced
- 1 cup fresh pineapple, diced
- ¼ cup red onion, finely diced
- ½ cup tomato, diced
- 1 whole jalapeno, seeded and minced
- ¼ cup fresh cilantro, chopped
- juice of 1 lime
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- This recipe is easy to make but requires a bit of prep work to prepare the fresh produce ingredients. Begin by cleaning and chopping or dicing everything into small pieces using a sharp knife.
- To minimize the spicy flavor of the jalapeno pepper, remove the seeds and ribs before dicing. You may also try to remove as many seeds as you can from the tomatoes if you prefer.
- Using a large mixing bowl, add 1 cup diced mango, 1 cup diced pineapple, ¼ cup red onion, 1 whole minced jalapeno pepper, ½ cup diced tomato, and ¼ cup chopped cilantro. Using a wooden spoon or rubber spatula, gently stir to combine.
- Add the juice of 1 lime, ½ teaspoon salt, ¼ teaspoon ground black pepper, and stir to combine. Stir enough to mix all of the chopped ingredients and distribute them into an even balance.
- If you prefer to serve it chilled, then cover the large bowl tightly with plastic wrap and place it in the refrigerator until ready to serve. Otherwise, serve immediately with your favorite tortilla chips, on top of a rice bowl with some grilled chicken breast, or with some shrimp tacos. Enjoy!
- If you have any leftover salsa, then store in the refrigerator in an airtight container for 2-3 days.
Nutrition
Calories: 53kcal | Carbohydrates: 13g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 293mg | Potassium: 181mg | Fiber: 2g | Sugar: 11g | Vitamin A: 696IU | Vitamin C: 39mg | Calcium: 15mg | Iron: 0.3mg
