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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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.
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.
For the pineapple you can either twist the top off or cut it off.
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.
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.
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. I feel it adds an extra layer of flavor (no surprise there with my love of flavor). I am a wimp when it comes to too much heat, so 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.
For other incredibly delicious Latin inspired recipes check out:
Fresh Mango Pineapple Salsa
- 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
- 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!