If you are looking for something to WOW your guests, the upcoming potluck, or for your family get together, this Fresh Mango Pineapple Salsa will do the trick. Imagine this bowl of sunshine as a colorful center piece garnished with some tortilla chips. Doesn’t that sound good? The burst of sweetness and spice will satisfy even the pickiest of eaters. You will be content knowing they are eating a spectrum of nutrients from vitamin A, C, E, B vitamins, copper, potassium, magnesium, bromelain, manganese, thiamin, antioxidants and the list goes on and on.
Fresh Mango Pineapple Salsa is bursting with the sweetness of tropical fruit and a hint of savory and spice. Learn the tricks to quickly cutting and preparing this classic appetizer.
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Preparing the Fruit
The hardest part of making any salsa is usually the cutting of the fruits and veggies. Hopefully these pictures will help as nothing compares to fresh cut fruit.
Cutting the Pineapple
For the pineapple you can either twist the top off or cut it off.
Once the top is off, cut a slice off both the top and bottom so the pineapple will stand up straight. Now cut the skin off in stripes.
Once the skin is removed from the pineapple make sure all the eyes are removed. Cut the pineapple in half and then cut the half so as to have one piece with the core (hard center of pineapple) attached and the other piece free of core.
Cut the core off of the piece that contains it and cut larger pieces into stripes.
Now cut stripes into chunks.
Slicing the Mangos
Mangos are such an interesting fruit with their flying saucer type of seed that runs in the center. To cut the mango, place it so the skinny side is facing up and slice through 1/3 of it. Cut through the skin right where the curve begins.
Now do the same with the other side. Once both ends are cut off, score the ends so as to make squares. Push the skin side in and the pieces will pop out for easy cutting.
Remove cut pieces from skin.
The seed will have plenty of the mango meat left on it, so slice off as much of the fruit as possible after you cut the skin off.
I decided to use all fresh ingredients for this Fresh Mango Pineapple Salsa so the heat/spice is provided by 1 fresh jalapeño and 1 habanero that I roasted over a burner flame. I love the taste of roasted peppers and feel it adds an extra layer of flavor. Being a wimp when it comes to too much heat, I removed the seeds from the habanero and half of the jalapeño. ALWAYS be careful when dealing with peppers. Wash your hands thoroughly before touching your face or eyes, as it will BURN.
Variations of Fresh Mango Pineapple Salsa
- Add More Heat– Include sliced serrano or thai chiles for extra spice. You can also add a pinch of cayenne or red pepper flakes.
- Switch Up the Fruits– Substitute peach, pineapple, or strawberries for some of the mango. Or use a combo like mango-peach salsa.
- Toast the Spices- Toast the cumin or coriander seeds briefly to deepen the flavors.
- Roast the Garlic- For deeper flavor, roast the garlic cloves before adding to the salsa.
- Add Citrus- Along with the lime juice, you could also add some orange, grapefruit, or lemon juice. Zest the citrus before juicing for extra flavor.
- Use Red Onion- For a pop of color and milder onion flavor, use red onion instead of white/yellow onion.
- Add Avocado- Dice some avocado and gently fold it in for a creamy, rich element.
- Switch up the Herbs- Replace the cilantro with basil, mint, or Italian parsley. Could also add some oregano.
- Include Corn- For extra texture, add some grilled corn kernels cut from the cob.
- Toast Nuts/Seeds- Add crunch with toasted pepitas, almonds, pecans or sunflower seeds.
- Use Greek Yogurt- For a tangy twist, swap out some of the mango for non-fat Greek yogurt.
- Vary the Peppers- try poblano, Anaheim, or Cubanelle.
What to Serve with Fresh Mango Pineapple Salsa
Salsa and chips go hand in hand and my Homemade Sweet Potato Chips are a great choice. This salsa goes perfectly with my Baja Chicken Bowl and Baja Chicken Tacos. This salsa also pairs well with anything cilantro lime such as Cilantro Lime Cabbage Salad or Cilantro Lime Mexican Roast Chicken.
Frequently Asked Questions
How long does this salsa keep?
Store in an airtight container in the fridge for 3-4 days. The flavors will get better as it sits!
Can I prepare ahead?
Absolutely! Chop all ingredients ahead of time and store separately. Combine and add lime juice just before serving for the freshest flavor.
What should I serve with mango salsa?
Chips and margaritas are perfect complements! It also pairs well with grilled fish, chicken or on top of tacos.
Can I freeze this?
Yes, freeze salsa in airtight containers or freezer bags. Thaw in fridge before serving.
Fresh Mango Pineapple Salsa
Ingredients
- 4 cups pineapple *diced, 1 med pineapple
- 4 cups mangos *diced, about 3 mangos
- 1 med jalapeño *roasted
- 1 habanero *roasted
- 3 lg garlic cloves
- 1/2 med red bell pepper *finely diced
- 2 limes juiced *about 1/4 cup
- 1 lg bunch cilantro
- 1 med red onion
- 1 tsp salt
Instructions
- Dice pineapple and mangos (see visual instructions above). Place in large bowl.
- Wash and roast jalapeño and habanero over open flame of burner until pepper skin blisters and is slightly charred. Set aside and let cool.
- Peel and crush garlic through garlic press. Add to pineapple/mango mixture.
- Wash and finely diced 1/2 red bell pepper. Add to pineapple/mango mixture.
- Juice 2 limes and add to fruit bowl.
- Thoroughly wash cilantro. Finely chop and add to fruit bowl.
- Peel and finely dice onion. Add to fruit bowl.
- Cut the tops off of cooled roasted peppers. Cut in half and deseed all but 1 half of jalapeño. Finely dice and add to fruit bowl. *For a medium to hot heat add jalapeño and habanero seeds.
- Add salt and stir until incorporated.
- Chill until ready to eat. Enjoy!
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