Pineapple Mango Salsa
Servings: 8 servings
Calories: 93kcal
My pineapple mango salsa is sweet, spicy, and citrusy with fresh fruit, lime, and jalapeño—perfect with chips, tacos, or grilled mains.
Print Recipe
Add to Collection
Ingredients
- 1 pineapple diced
- 2 mangoes diced
- 1 plum tomato seeded and diced
- ½ red onion finely diced
- 1 jalapeño seeded and minced
- ¼ cup fresh cilantro chopped
- 2 tablespoons lime juice approx juice of 1 lime
- 1 teaspoon lime zest approx zest of 1 lime
- ½ teaspoon salt adjust to taste
Instructions
- Prep all ingredients as directed.
- In a large bowl, combine pineapple, mango, tomato, onion, jalapeño, and cilantro.
- Add lime juice, lime zest, and salt. Gently toss to combine.
- Cover and refrigerate for at least 30 minutes to let the flavors meld.
Notes
- To cut the pineapple: remove top and bottom, slice off the skin, then cut around the core and dice into ½-inch chunks.
For mangoes: slice off the sides, score the flesh in a grid, and scoop with a spoon.
- Sprinkle on a little chili powder or cayenne for more heat.
- The tomato helps to balance the sweetness, but you can leave it out if you prefer.
- Store the salsa in a covered bowl in the fridge for up to 4 days. Over time, it may become more watery—just give it a stir before serving.
Nutrition
Calories: 93kcal | Carbohydrates: 24g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 148mg | Potassium: 250mg | Fiber: 3g | Sugar: 19g | Vitamin A: 745IU | Vitamin C: 78mg | Calcium: 24mg | Iron: 0.5mg