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salsa with mango and pineapple in a bowl by chips
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Mango Pineapple Salsa

Sweet and savory salsa perfect for garnishing pork or chicken tacos or serving with your favorite chips.
Prep Time15 minutes
Grilling time10 minutes
Total Time25 minutes
Course: Appetizer, Condiment
Cuisine: Mexican-American
Servings: 6
Calories: 34kcal
Author: Judy Purcell

Ingredients

  • 1 mango , peeled and diced
  • 1 cup fresh pineapple , diced
  • 3 campari tomatoes , diced
  • 1/3 cup diced red onion
  • 1/4 cup chopped cilantro leaves
  • 2 jalapeño chile , diced (amount used varies to spice preference)
  • 1/4 small green bell pepper
  • 1/4 small red bell pepper
  • 1/2 lime , juiced
  • 1 teaspoon champagne vinegar (OPTIONAL) , or white wine vinegar, to taste (
  • 1/2 teaspoon crushed red pepper (in case the jalapenos aren't spicy)
  • Sea salt and freshly ground pepper , to taste

Instructions

  • OPTIONAL, but recommended: Brush the pineapple with a little oil and grill directly over high heat to char and soften the fruit.
  • Dice the mango, pineapple, tomatoes, onion, jalapenos, and bell peppers and mix in a bowl.
  • Squeeze lime over it and sprinkle with vinegar and crushed red pepper. Mix to combine.
  • Taste and season with salt and pepper until it hits the sweet spot of "oh, I can't stop eating it." Bust out your favorite salsa chips and enjoy in the sun.

Notes

TIPS & VARIATIONS:
  • When you slice the jalapeno or any chile peppers, wear gloves.
  • Sweet vs. Spicy: If you prefer a milder salsa, reduce or omit the jalapeños and crushed red pepper. For extra heat, swap the jalapeno for a serrano chile.
  • Fresh is Best: Fresh pineapple and mango offer the best flavor, but canned pineapple works in a pinch.
  • Add Texture: For extra crunch, toss in diced cucumber or jicama.
  • Champagne vinegar is used in this recipe as a more intense acid alongside the tomatoes and lime to bring balance to the other flavors.
  • We like the addition of both red and green bell pepper, but if you only have one or the other, that works fine.
  • Green and red onion contribute unique flavor profiles, however, sweet yellow onion is a suitable substitute for either.
  • If using canned pineapple, you may need to add a touch of sugar to sweeten the salsa to balance the citric acid added to canned versus fresh pineapple.
  • Add garlic for a more savory vibe, but take care that it doesn't overpower.
  • Keep it chunky, or blend half of it up for a thinner consistency.

Nutrition

Calories: 34kcal | Carbohydrates: 8g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 91mg | Potassium: 223mg | Fiber: 2g | Sugar: 5g | Vitamin A: 820IU | Vitamin C: 31mg | Calcium: 16mg | Iron: 0.5mg