Pineapple Mango Salsa
Bursting with sweet mango, juicy pineapple, spicy jalapeño, and zesty lime, this Pineapple Mango salsa is a refreshing upgrade from the usual.
Servings: 10
Ingredients
- 4 cups diced pineapple about 1 large pineapple cut into ½-inch cubes
- 2 cups diced mango about 2 large mango cut into ½-inch cubes
- ½ cup minced red onion about 1 small red onion
- 1 small jalapeño seeds and core removed, minced
- ½ cup diced red bell pepper about 1 bell pepper
- ¼ cup chopped fresh cilantro
- 1 large lime juiced
- ½ teaspoon kosher salt
Instructions
- In a large mixing bowl, combine the 4 cups diced pineapple, 2 cups diced mango, ½ cup minced red onion, 1 small jalapeño (seeded and minced), ½ cup diced red bell pepper, ¼ cup chopped fresh cilantro, and ½ teaspoon kosher salt. Add the juice of 1 large lime and then gently stir the ingredients together to incorporate.
- Cover and refrigerate for at least 30 minutes before serving for the best flavor.
- Serve with corn chips, tortilla chips pita chips,
Video
Notes
For Dicing Pineapple: Cut the top and bottom of the pineapple. Stand upright, and slice off the rind away from the flesh. Cut the flesh of the pineapple away from the core discard the core, and finely dice.
For Dicing Mango: Without removing the peel, slice each side of the mango just past the seed, about ¼-inch from the center. Score the flesh of the mango into ½-inch cubes. Scoop out slices with a large spoon and discard the peel.
Spice Level: For medium spice, remove the ribs and seeds of the jalapeño. For a spicier salsa, leave the seeds in the jalapeño. For mild fruit salsa, omit the jalapeño altogether.
Storage: Store in an airtight container in the refrigerator up to 3 days. If needed, drain off the excess liquid prior to serving using a fine-mesh strainer.
Nutrition
Calories: 71kcal | Carbohydrates: 18g | Sodium: 118mg | Potassium: 186mg | Fiber: 2g | Sugar: 14g | Vitamin A: 795IU | Vitamin C: 74.1mg | Calcium: 18mg | Iron: 0.4mg
