Mango Pineapple Salsa

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Mango Pineapple Salsa is the ultimate combo of sweet, spicy, and tangy! It’s perfect with chips, on tacos, or spooned over grilled fish or shrimp.

Prep Time20

Cook Time0

Refrigeration30

Total Time50

Course: Appetizers, Dips

Cuisine: American, Tropical

Keyword: jalapeno mango salsa, mango pineapple salsa, mango salsa

Servings:

Calories: 22kcal

Author: Debi Morgan | Easy Party Dips

Equipment

cutting board
sharp knife
mixing bowls
wooden spoons

Ingredients

1 mango ripe
1 cup pineapple fresh, frozen or canned
½ cup red onion finely diced
1 jalapeño pepper seeded and diced
1 cup cherry tomatoes quartered
¼ cup cilantro chopped
fresh lime juiced
½ teaspoon salt
¼ teaspoon black pepper

Instructions

Dice the Mango: To dice the mango, stand it upright on your cutting board and slice down along either side of the pit, cutting as close to the pit as possible. You’ll be left with two “cheeks.” Lay each cheek flat, skin-side down, and dice into ½-inch pieces, cutting all the way down to the skin. Discard the skin and set aside the diced mango.
Cut the Pineapple: Start by slicing off the crown and the bottom of the pineapple. Stand the pineapple upright, and cut downward along its curve to remove the skin in strips. Remove any remaining "eyes" (the small brown spots) with a paring knife. Cut the pineapple into quarters, discard the core, and dice into ½-inch pieces.
Prepare the Red Onion, Jalapeño, Cherry Tomatoes and Cilantro: Finely dice the red onion. For a mild salsa, carefully remove all seeds and membranes from the jalapeño. If you prefer more heat, leave some of the seeds in. Quarter the cherry tomatoes. Finely chop the cilantro.
Assemble the Salsa: In a medium mixing bowl, combine the diced mango, pineapple, red onion, jalapeño, cherry tomatoes, cilantro, lime juice, salt, and pepper. Gently toss everything together until well combined. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to blend together.

Notes

Serve mango salsa with tortilla chips, as a topping for grilled fish or chicken, in tacos, burritos, or as a side dish.
If you prefer a milder salsa, remove all seeds and membranes from the jalapeño. For more heat, leave some seeds in or add an additional jalapeño.
If you like a chunkier salsa, cut the mango, pineapple, and tomatoes into larger pieces. For a smoother texture, you can finely chop or pulse some of the ingredients in a food processor.
Soaking the red onion in cold water not only mellows its sharpness but also helps in reducing the intensity of its flavor.
Store the salsa in an airtight container in the fridge. It will keep well for up to 3-4 days. The flavors will continue to meld over time.
To keep the salsa from becoming too watery, especially if using fresh pineapple, drain any excess juice before mixing.

Nutrition