Pineapple Mango Salsa
This Pineapple Mango Salsa is the perfect mix of sweet, tangy, and a touch of spice! It's bursting with vibrant flavors that’ll transport you straight to vacation mode. Whether you're enjoying it with tortilla chips, topping off your tacos, or just digging in by the spoonful, this salsa is sure to be a hit with everyone!
Servings: 6 Servings
Calories: 151kcal
Equipment
- Knives
- Cutting Board
- Mixing Bowls
- Measuring Cups
- Measuring Spoons
Ingredients
- 3 Mangoes Peeled and diced
- 1 large Pineapple Diced, skin and core removed
- 1 large Red bell pepper Chopped, about 1 cup
- ½ Red onion Chopped
- 1 Jalapeno Seeds and veins removed
- ¼ cup Cilantro Chopped
- ½ teaspoon Garlic Powder
- 3 Limes About 2 tablespoons, juiced
- ½ teaspoon Salt to taste
Instructions
- Peel the mango and the pineapple. Cut both into small pieces. If you don't know how to cut a pineapple, it's simple! Peel the mango first, then cut the fruit off of the pit and dice into pieces.
- Add the rest of the red bell peppers, red onions, jalapenos, cilantro, spices, and lime juice to the bowl.
- Mix well and serve immediately or cover and place the salsa in the refrigerator until you are ready to serve it.
Notes
- If you are unsure how to cut a pineapple, don't be intimidated! It's quite easy to do once you get the hang of it.
- You can use canned pineapple if you have them, or frozen fruit. Just make sure to defrost and then drain any excess liquid from the fruit.
- Not a spicy fan? Leave it out! Or add half of a jalapeno instead of a whole jalapeno.
Nutrition
Calories: 151kcal | Carbohydrates: 38g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Cholesterol: 1mg | Sodium: 33mg | Potassium: 428mg | Fiber: 5g | Sugar: 31g | Vitamin A: 2134IU | Vitamin C: 149mg | Calcium: 37mg | Iron: 1mg