Pineapple Mango Salsa Recipe
This fresh pineapple mango salsa recipe is full of juicy pineapple, vibrant color, and is the best way to enjoy these hot summer days.
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Servings: 8 servings
Ingredients
- 2 cups diced fresh pineapple
- 1 mango pitted and diced
- 1 red bell pepper seeded and diced
- 1 jalapeño seeded and diced
- ½ cup diced red onion
- 1 lime juiced
- ¼ teaspoon kosher salt
- 3-4 grinds fresh black pepper
- 2 tablespoons chopped fresh cilantro more to taste
Instructions
- Prep and chop all the ingredients.
- Mix all ingredients in a large bowl. Mix to combine.
- Add in the lime juice, cilantro, salt, and pepper.
- Stir to mix. Serve and enjoy!
Notes
How to Make a Pineapple Boat:
- Cut the pineapple in half, lengthwise from top to bottom. Be careful cutting through the leaves on the top.
- Place the pineapple half, cut side up, on a cutting board with a towel to keep it from rolling.
- Using a sharp knife, cut around the inside edge, leaving about 1/2 inch of the edge.
- Slice the inside pineapple into squares and then use a spoon to remove the inside fruit, leaving a "bowl" to serve.
- Need more help? Check out this tutorial for more pictures.
- Look for a ripe mango that smells sweet and is tender.
- The pineapple should be soft and slightly yellow on the bottom to know if it's ripe.
- Dice everything into similar sized pieces for easier eating.
- Let chill in the fridge for 30 minutes before serving to allow the flavors to mix.
- For a sweeter salsa, try adding a drizzle of honey with the lime juice.
- Store leftover salsa in an airtight container in the refrigerator for up to 3 days.
Nutrition
Serving: 1 | Calories: 60kcal | Carbohydrates: 15g | Protein: 1g | Sodium: 41mg | Fiber: 2g | Sugar: 11g