Name: Pineapple Mango Salsa
Prep time: 10 min
Total time: 10 min
Cuisine: Tropical
Ingredients: 2 cups diced pineapple; 1½ cups diced mango; ½ cup finely diced red bell pepper; ⅓ cup finely diced red onion; ⅓ cup diced tomatoes (Roma, cherry, or grape); ¼ cup minced cilantro; 1 jalapeño, seeded and minced; 2 teaspoons lime zest; 2 tablespoons lime juice; 1 tablespoon honey

This Pineapple Mango Salsa is a vibrant, tropical blend that brings a burst of freshness to any dish. With juicy pineapple, sweet mango, crisp red bell pepper, and a hint of jalapeño, all tossed in a zesty honey-lime dressing, it’s the perfect accompaniment to grilled meats, tacos, or simply enjoyed with tortilla chips.

Why I Love This Recipe

I find this salsa to be incredibly versatile and refreshing. It’s quick to prepare, making it ideal for last-minute gatherings or meal prep. The combination of sweet and spicy flavors adds a delightful twist to traditional dishes, and it’s always a crowd-pleaser at BBQs and potlucks.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups diced pineapple
1½ cups diced mango
½ cup finely diced red bell pepper
⅓ cup finely diced red onion
⅓ cup diced tomatoes (Roma, cherry, grape, etc.)
¼ cup minced cilantro
1 jalapeño, seeded and minced
2 teaspoons lime zest
2 tablespoons lime juice
1 tablespoon honey

Directions

In a large bowl, I combine the pineapple, mango, red bell pepper, red onion, tomatoes, cilantro, jalapeño, and lime zest. I toss them gently to mix well.
In a small bowl, I whisk together the lime juice and honey until they’re well combined.
I drizzle the honey-lime mixture over the fruit and vegetable mix, then gently fold everything together to ensure even coating.
I cover the salsa tightly with plastic wrap and refrigerate it until I’m ready to serve.
I serve the salsa chilled, often with tortilla chips or as a topping for grilled dishes.

Servings and Timing

This recipe yields about 4 cups of salsa, serving approximately 8 people. It takes around 10 minutes to prepare, with no cooking required.

Variations

Fruit Substitutions: I sometimes swap out mango for peaches or papaya for a different tropical flavor.
Spice Level: For more heat, I include the jalapeño seeds or add a pinch of cayenne pepper.
Herbs: Occasionally, I use fresh mint or basil instead of cilantro for a unique twist.
Sweetness: If I prefer a sweeter salsa, I add an extra teaspoon of honey.

Storage and Reheating

I store any leftover salsa in an airtight container in the refrigerator, where it stays fresh for up to 3 days. Since it’s a fresh fruit salsa, I don’t recommend freezing it or reheating; it’s best enjoyed cold.

FAQs

How can I tell if the pineapple and mango are ripe?

I look for a sweet aroma and slight softness when gently pressed. A ripe pineapple has a golden color and fragrant smell, while a ripe mango yields slightly to pressure and has a fruity scent.

Can I use canned or frozen fruit?

Yes, I can use canned pineapple and mango, but I make sure they’re packed in juice, not syrup, and drain them well. If using frozen fruit, I thaw and drain it thoroughly to avoid excess moisture.

What dishes pair well with this salsa?

I love serving this salsa with grilled chicken, fish tacos, or as a topping for burgers. It’s also great as a dip with tortilla chips.

How do I reduce the spiciness?

To make the salsa milder, I remove the seeds and membranes from the jalapeño or omit it entirely. I can also substitute with a milder pepper like poblano.

Can I make this salsa ahead of time?

Absolutely! I often prepare it a few hours in advance to allow the flavors to meld. I store it in the refrigerator until ready to serve.

Conclusion

This Pineapple Mango Salsa is a delightful addition to any meal, offering a perfect balance of sweet and spicy flavors. It’s quick to prepare, versatile, and always a hit at gatherings. I encourage you to try it out and enjoy the tropical flair it brings to your table.