Pineapple Mango Salsa
Pineapple Mango Salsa is a fresh, vibrant, and easy-to-make tropical fruit salsa bursting with sweetness, zesty lime, and a hint of heat, perfect as a topping or dip.
Servings: 4 servings
Ingredients
- 1 cup fresh pineapple diced (about 1 small pineapple or canned pineapple chunks, drained)
- 1 cup ripe mango diced (about 1 medium mango)
- 1/2 cup red bell pepper finely chopped
- 1/4 cup red onion finely chopped
- 1 small jalapeño pepper seeded and finely chopped (adjust to taste for heat)
- 1/4 cup fresh cilantro chopped
- 1 lime juice juice of 1 lime (about 2 tablespoons)
- salt to taste
- black pepper freshly ground, to taste
Instructions
- Begin by peeling and dicing your fresh pineapple and mango into small, bite-sized pieces. If you’re using canned pineapple, make sure to drain it well to avoid excess liquid in your salsa. The smaller the dice, the better your salsa will come together with all the ingredients blending harmoniously.
- Finely chop the red bell pepper and red onion. These add a crisp texture and a mild sharpness that complements the sweetness of the fruit. Remove the seeds from the jalapeño to control the heat level, then finely chop it. Next, roughly chop the fresh cilantro leaves — this herb adds a burst of freshness.
- In a medium mixing bowl, combine the diced pineapple, mango, red bell pepper, red onion, jalapeño, and cilantro. Give everything a gentle stir to mix the ingredients evenly.
- Pour the fresh lime juice over the salsa mixture. Season with salt and freshly ground black pepper to taste. Start with a small pinch of salt and a few grinds of pepper, then adjust according to your preference. The lime juice not only adds brightness but also helps meld the flavors together.
- For best results, cover the bowl and refrigerate the salsa for at least 30 minutes before serving. This resting time allows the flavors to marry and intensify. Serve chilled or at room temperature with your favorite dishes.
Notes
Use ripe mangoes and sweet pineapple for the best flavor. Adjust the heat by removing jalapeño seeds or adding cayenne pepper. For extra zest, add lime zest. If salsa is watery, drain excess liquid or add diced cucumber. Serve with tortilla chips, grilled seafood, chicken, or as a topping for tacos or salads. Variations include adding avocado, different peppers, cucumber, red pepper flakes, honey, or swapping herbs. Store leftovers in the refrigerator for up to 3 days and avoid freezing.