Sweet Mango Pineapple Salsa
This fresh salsa is made with juicy ripe mangos, fresh pineapple, crunchy bell peppers, spicy fresno pepper, red onion and more!
Servings: 8 servings
Calories: 23kcal
Ingredients
- 2 fresh mangos diced
- 1/2 cup fresh pineapple diced
- 1 red bell pepper seeded and diced
- 1 fresno pepper seeded and minced
- 1/2 cup red onion diced
- 1/3 cup minced fresh cilantro
- 2 limes juiced
- 1 lemon juiced
- 1/4 tsp kosher salt
- 1/4 tsp chili powder
- 1/4 tsp ground cumin optional but recommended
Instructions
Prepare
- Wash and pat dry any fresh produce.
Combine produce
- To a mixing bowl, add chopped mangos, pineapple, red pepper, fresno pepper, red onion, and cilantro.
- Give it a good stir with a rubber spatula to make sure the cilantro is mixed well into the salsa.
Add liquids and spices
- To the mixing bowl, add lime juice and lemon juice. Give another stir to make sure the liquid is well distributed.
- Add salt, chili powder, and cumin (if using), and stir again.
Rest
- Cover the bowl tightly and refrigerate for 10-60 minutes for the best flavor. However, if you need to serve it immediately, that will work as well.
Notes
- Canned or frozen mangos can be used in place of fresh, just make sure they're drained and/or thawed.
- Canned pineapple can also be used in place of fresh, just make sure it's drained.
- Poblano, jalapeño, serrano, or habanero are all substitutes for the fresno if your grocery store doesn't carry them. Just be aware of the heat levels of the pepper you choose!
- This recipe makes about 2 1/2 - 3 cups of salsa, which I've loosely estimated would be about 8 servings.
Nutrition
Calories: 23kcal | Carbohydrates: 6g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 76mg | Potassium: 104mg | Fiber: 2g | Sugar: 3g | Vitamin A: 569IU | Vitamin C: 39mg | Calcium: 15mg | Iron: 0.4mg