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Pineapple Mango Salsa Recipe

Today’s best recipe is Pineapple Mango Salsa.

Fresh flavors of tangy pineapple, sweet mangos made into fresh salsa that’s simple, fruity, and ready to serve.

The jalapeno adds a little heat, but you can make it optional and still have delicious salsa.

It’s a versatile salsa ready for fish-think fish tacos, salmon, shrimp, chicken, chicken tacos, pork loin, pork tacos, tostadas, or a bowl of tortilla chips.

Leave out the red bell pepper and serve over ice cream.

This fruit salsa recipe is the perfect balance of flavors and a nice change from the pico de gallo.

 

Pineapple Mango Salsa #Recipe

Today’s best recipe is Pineapple Mango Salsa.

Fresh flavors of tangy pineapple, sweet mangos made into fresh salsa that’s simple, fruity, and ready to serve.

The jalapeno adds a little heat, but you can make it optional and still have delicious salsa.

It’s a versatile salsa ready for fish-think fish tacos, salmon, shrimp, chicken, chicken tacos, pork loin, pork tacos, tostadas, or a bowl of tortilla chips.

Leave out the red bell pepper and serve over ice cream.

This fruit salsa recipe is the perfect balance of flavors and a nice change from the pico de gallo.pineapple mango salsa

Pineapple Mango Salsa Recipe Ingredients:

1 pineapple, cored and diced

2 mangos, diced

1 small red onion, finely diced

1 red bell pepper, finely diced

1 jalapeno pepper, or 2 Mexican Serrano chiles, seeded and minced

1 tbsp finely chopped fresh cilantro

1/4 tsp pureed ginger root

granulated sugar or agave syrup, optional

1/4 cup lime juice

Pineapple Mango Salsa

How to Make Pineapple Mango Salsa:

In a large bowl, combine pineapple, mangos, red onion, bell pepper, jalapeno pepper, cilantro, ginger and sugar.

Mix well.

Add lime juice and toss well.

Set aside for 10-minutes to meld flavors.

Transfer to a serving bowl and serve.

Today’s best recipe is Pineapple Mango Salsa.

Fresh flavors of tangy pineapple, sweet mangos made into fresh salsa that’s simple, fruity, and ready to serve.

The jalapeno adds a little heat, but you can make it optional and still have delicious salsa.

It’s a versatile salsa ready for fish-think fish tacos, salmon, shrimp, chicken, chicken tacos, pork loin, pork tacos, tostadas, or a bowl of tortilla chips.

Leave out the red bell pepper and serve over ice cream.

This fruit salsa recipe is the perfect balance of flavors and a nice change from the pico de gallo.

Recipe from 150 Best Dips and Salsas

About Julee: Julee Morrison is an experienced author with 35 years of expertise in parenting and recipes. She is the author of four cookbooks: The Instant Pot College Cookbook, The How-To Cookbook for Teens, The Complete Cookbook for Teens, and The Complete College Cookbook. Julee is passionate about baking, crystals, reading, and family. Her writing has appeared in The LA Times (Bon Jovi Obsession Goes Global), Disney's Family Fun Magazine (August 2010, July 2009, September 2008), and My Family Gave Up Television (page 92, Disney Family Fun August 2010). Her great ideas have been featured in Disney's Family Fun (Page 80, September 2008) and the Write for Charity book From the Heart (May 2010). Julee's work has also been published in Weight Watchers Magazine, All You Magazine (Jan. 2011, February 2011, June 2013), Scholastic Parent and Child Magazine (Oct. 2011), Red River Family Magazine (Jan. 2011), BonAppetit.com, and more. Notably, her article "My Toddler Stood on Elvis' Grave and Scaled Over Boulders to Get to a Dinosaur" made AP News, and "The Sly Way I Cured My Child's Lying Habit" was featured on PopSugar. When she's not writing, Julee enjoys spending time with her family and exploring new baking recipes.
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