An easy and fresh salsa recipe featuring pineapple and mango as star ingredients. This Pineapple Mango Salsa makes a perfect appetizer served with chips, but also works great as a topping on fish, chicken or pork.
This salsa is sweet with a slight kick and so refreshing and tasty. It’s a perfect summertime recipe.
Oh, and did I mention how colorful and pretty it is?
Here are a few of my other favorite dips for summer:
Use Fresh Ingredients:
This recipe works best with fresh ingredients especially the pineapple and mango. Frozen just won’t have the same consistency.
For a short cut, most super markets have pre-cut pineapple and mango in the produce section. It usually costs a little more, but saves you the time.
If the pre-cut pieces are too large, you can quickly cut them to your desired size.
The salsa is better if it marinates for an hour or two in the fridge so you can easily prep this ahead of time.
The more you can make ahead, the easier it makes party or gathering time.
This would be really cool served in a hollowed out pineapple for an even more tropical feel.
You can also change up the ingredients to meet your preferences. Some suggestions:
Avocado (added just before serving) would be good.
Make it spicier by leaving in the Jalapeno seeds / ribs or add in an additional jalapeno or even a serrano pepper.
I like using a mix of white wine vinegar and lime juice in this recipe for extra tang and flavor, but you can just stick with lime juice if that’s all you have. The acidity helps balance out the sweetness of the fruit.
If your salsa isn’t sweet enough for your liking, try adding in a little honey or maple syrup until you reach your desired sweetness.
This Pineapple Mango Salsa is best the day it’s made, but can be stored in the refrigerator for 2 to 3 days.
Tortilla chips are perfect for dipping into the salsa. I like scoops to make it easy to get more salsa on your chip.
You can also serve this as a main topping over a main dish such as fish, pork or chicken. It will also pair well with tropical style tacos such as Mahi Mahi.
Add all ingredients to a large bowl.
Stir until well mixed.
Let chill in the fridge for at least an hour before serving.
Pineapple Mango Salsa
- 2 cups pineapple, diced
- 1 cup mango, diced
- 1 red bell pepper, diced
- 1/2 cup red onion, chopped finely
- 1 jalapeno, seeds and membrane removed; chopped finely
- 2 tbsp lime juice
- 1/2 tbsp white wine vinegar
- 1 tbsp cilantro, finely minced
- 1/2 tsp salt
- 1/4 tsp cumin
- Add all ingredients to a large bowl
- Stir until all ingredients are mixed well together
- Cover and store in the refrigerator for 1 to 2 hours