|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 19g||7%|
|Dietary Fiber 2g||9%|
|Total Sugars 14g|
|Vitamin C 62mg||308%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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.
1 fresh pineapple
2 fresh mangoes
1 cup seeded and chopped plum tomatoes
1/2 cup chopped red onion
1/4 cup chopped jalapeño pepper, seeds and core removed
1/4 cup chopped fresh cilantro
1 tablespoon freshly-grated lime zest
2 tablespoons freshly-squeezed lime juice
1/2 teaspoon kosher salt
1 chip tortilla chips
Gather the ingredients.
To prepare the fresh pineapple, slice off the top and bottom of the pineapple, then the outside skin of the pineapple. Cut the fruit around the core of the pineapple and dice into 1/2-inch chunks. Measure out 3 cups of the diced pineapple to use for this recipe and enjoy any remaining fruit separately.
To prepare the fresh mangoes, slice the sides of the mango around the stone, score the flesh only, and scoop it out of the skin. Measure 1 cup of mango diced into 1/2-inch chunks. Enjoy any remaining fruit separately.
Place the pineapple and mango in a large bowl along with the tomato, onion, jalapeño, and cilantro. Toss to combine.
Toss with the lime zest, lime juice, and kosher salt.
Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Serve with tortilla chips or as a garnish to your favorite grilled meat, chicken, or fish. Any leftover pineapple mango salsa can be stored in an airtight container in the refrigerator for up to 2 days.