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Pineapple and mango salsa recipe

Pineapple and mango salsa recipe

  • Recipes
  • Dish type
  • Side dish

This sweet and spicy fresh salsa combines pineapple, mango, cucumber, red pepper and jalapeno for a colourful topping for salmon, scallops or chicken.

2 people made this

IngredientsServes: 4

  • 80g diced pineapple
  • 80g diced mango
  • 65g peeled, diced cucumber
  • 50g diced red pepper
  • 2 limes, juiced
  • 3 tablespoons minced spring onion
  • 1 jalapeno chilli pepper, seeded and minced
  • 1 teaspoon finely chopped fresh mint
  • salt to taste

MethodPrep:20min ›Extra time:1hr chilling › Ready in:1hr20min

  1. Mix pineapple, mango, cucumber, red pepper, lime juice, spring onion, jalapeno, mint and salt in a bowl. Chill in fridge for about 1 hour before serving.

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Reviews in English (2)


Pineapple Mango Salsa

Fresh pineapple and mango salsa is the perfect accompaniment to summertime fare. It tastes great when simply served with tortilla chips, but it also makes for a bright and colorful side dish for your favorite grilled foods.

Pineapple is in peak season from March through July, while mangoes are best from May through September. Therefore, this fresh homemade salsa is best enjoyed in the summer months.

If you are short on time feel free to opt for pre-cut fruit from the produce section of your grocery store. Should you want to make this salsa off season, try using canned pineapple tidbits and canned diced mango as a substitute for the freshly cut whole fruit.

We added a bit of chopped jalapeño pepper to balance the sweet flavor of the pineapple and mango and for a little heat. If you like a milder salsa, try poblano peppers, or if you prefer a bigger kick, some chopped serrano peppers will do the trick. For those who are really daring, a chopped habanero pepper will really knock your socks off on the heat scale! No matter what kind of pepper you choose, be sure to wear disposable gloves when cutting hot peppers, as the oils can burn the skin. Of course, you also want to be sure to wash your hands thoroughly and avoid touching your face after handling hot peppers.


Why make pineapple mango salsa

  • The flavors of tropical fruit and veggies mingle really well in this recipe. You combine both tropical fruit (mango and pineapples) and vegetables (cherry tomatoes and bell peppers) together in this dish. Sweet and savory tastes so good together!
  • Lime juice, salt and pepper provide just enough seasoning to the salsa to bring out all the right flavors.
  • Add just a touch of spice. Sometimes it’s nice to have some extra spice or extra heat, and I occasionally like to add a touch of red chili powder,cayenne pepper and/or cajun seasoning to my salsa to spice it up. I list those spices as OPTIONAL under my recipe instructions, as the recipe is just as good without them, too.
  • This recipe is so versatile! It works as an appetizer, side dish or a salad.
  • This pineapple mango salsa is healthy, vegetarian, gluten-free, and vegan recipe.

This pineapple mango salsa is a perfect recipe to make in the Summer – so light and fresh!


Amount Per Serving
Calories 366 Calories from Fat162
% Daily Value*
Total Fat 18g 28%
Saturated Fat3g 17%
Trans Fat0.0g
Polyunsaturated Fat2.5g
Monounsaturated Fat11.2g
Cholesterol 97mg 32%
Sodium 147mg 6%
Total Carbohydrate 8.1g 3%
Dietary Fiber2g 9%
Sugars5.1g
Protein 45g
Vitamin A7% Vitamin C35%
Calcium3% Iron8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:


Sweet Potato and Pineapple Beef Bowls with Mango Avocado Salsa

Savory pineapple beef combines with roasted sweet potatoes and fresh spinach, along with a quick mango avocado salsa, in this delicious weeknight bowl.

“I made these earlier this week and they were a huge hit with the whole family–my 10 year old LOVED them! Will definitely make again! Thank you!” -Cherry

The other night I couldn’t sleep. I was tossing and turning and then all of the sudden the idea for these sweet potato pineapple beef bowls popped into my head.

Then I really couldn’t sleep because I wanted to get up right then and make them.

I couldn’t wait for the weekend and the chance to whip up this sweet and savory combination.

When Saturday finally arrived I grabbed a few simple ingredients and got to work.

Andrew, Elle, and I then proceeded to down the heaping bowls full of the sweet potatoes, pineapple beef, and luscious avocado mango salsa.

The grownups also added a good dose of hot sauce, which really sent the bowls over the top.

In the end it seems my restless nighttime vision turned out to be a great kitchen success.

Give these bowls a try, I think you’re going to love them too.

Now, let’s make some Sweet Potato Beef Bowls with Mango Avocado Salsa!

Gluten-Free, Dairy-Free, Nut-Free, Egg-Free, Paleo and Whole30 Friendly

Tools to Use in the Recipe

1 | Feel free to substitute ground turkey in place of the beef if you prefer.

2 | Fresh diced pineapple would also work in place of the mango in the salsa.

3 | Serve all the parts separately: roasted sweet potatoes, pineapple beef, mango chunks, avocado slices, and spinach.

4 | Is your resistant eater not a fan of spinach? Swap it for any preferred raw veggie.


  • If you’re on WW Green, you’ll need to count 7 Points per portion of this Pork Carnitas with Pineapple and Mango Salsa recipe.
  • If you’re on WW Blue, you’ll need to count 7 Points per portion of this Pork Carnitas with Pineapple and Mango Salsa recipe.
  • If you’re on WW Purple, you’ll need to count 7 Points per portion of this Pork Carnitas with Pineapple and Mango Salsa recipe.

You should be able to find all of the ingredients for this recipe in your local supermarket – nothing fancy required!

This post contains affiliate links: what this means

You’ll need an ovenproof frying pan with a lid for this recipe, like this one from Amazon.

You’ll also need a baking tray to crisp up your shredded pork. You should be able to pick one up from the supermarket or you can also grab one online.


Safety Advice

When working with hotter peppers, including superhots, it is important to wear gloves when handling the peppers both in raw and dried forms. The oils can get on your skin and cause burning sensations. See above.

Also, the fumes from the chili peppers and/or the fine powders may get into the air if you are not working in a well ventilated room, so you may want to wear a mask and goggles. Superhot chili peppers, truly, are called superhots for a reason.


How to Make Pineapple Salsa

The key to any good salsa is to chop the ingredients small enough so that you can easily scoop them with chips.

  • Clean and cut pineapple: Before you chop the pineapple, you have to clean it first. Here’s how to do it!
    • Cut off both ends of pineapple.
    • Stand pineapple upright and cut off skin going 1/2 inch deep with a sharp knife.
    • Slice in half lengthwise.Using paring knife, remove middle core.
    • Slice into 1 inch thick plates lengthwise and then dice.

    • Dice jalapeno peppers: Make sure you do not touch your face, nose or eyes while chopping jalapeno. It will burn like hell. Make sure to wash your hands well. Remove the ribs and seeds and reserve them. After you stir pineapple salsa, you can make it more spicy by adding more seeds. This recipe as written is mild.
    • Dice cilantro and red onion. Then add all the chopped fruit and veggies into a bowl.
    • Squeeze lime juice on top: I love using this press for limes.
    • Sprinkle salt and pepper on top and stir to combine. I like to add a bit of chili powder for taste and colour, but it’s optional.
    • Refrigerate salsa: It is best to refrigerate pineapple salsa for at least 15 minutes so all the flavours can combine.


    Pineapple Mango Salsa

    Pineapples and Mangos and Jalapenos… Oh my!

    There’s honestly no other way to describe how I feel about everything in this salsa recipe. Nothing quite beats the taste of fresh, in-season fruit, which is what makes this dish so amazing.

    The fruity flavors are matched perfectly with a slight kick from the jalapenos. It adds just the right amount of flavor without making you sweat from all the heat! Sweet and spicy are truly living in perfect harmony within this pineapple mango salsa.

    I love the fruit at whole foods, but unfortunately, my wallet doesn’t. I try to refrain from going too often, but when I decided to make a fresh fruit salsa, I knew what had to be done.

    Well, I seemed to have made one large mistake before going into the holy land… I skipped lunch and was EXTREMELY hungry. Rookie mistake, I know.

    I’m pretty sure I left the store with every fruit combo they sell, and a lot of other stuff I’m not going to tell my husband about. Even though my hunger left me out of control, I don’t regret it, because the fruit I used for this pineapple mango salsa is some of the best I’ve ever tasted.


    Want More Mexican Inspired Recipes?

    • Creamy Avocado Salsa - this one is full of tomatillos and is so creamy and delicious!
    • Tomatillo Salsa - this one is made in the Air Fryer and is so fresh and is one of my favorites!
    • Chicken with Red Salsa - this is a family favorite and is absolutely mouth-watering! - Creamy and Citrus summer salad recipe.

    So the next time you're looking to mix it up on Taco Tuesday, or if you're just looking for a fresh and flavorful appetizer for this summer, make this Pineapple Salsa with Mango! Share it on Facebook or Pin it on Pinterest to save this recipe!

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    Watch the video: Ψαρονέφρι με chutney ανανά Επ. 40. Kitchen Lab TV. Άκης Πετρετζίκης (January 2022).