Name: Pineapple Mango Salsa
Prep time: 15 min
Total time: 15 min
Cuisine: Polynesian
Ingredients: 1 Mango.; 1 1/2 c. Fresh Pineapple.; 1 Kiwi.; 2 Roma Tomatoes.; 1/2 Red Bell Pepper.; 1/4 Green Bell Pepper.; 1/4 Yellow Bell Pepper.; 1 Jalapeño.; 1/8 c. Onion.; 1/2 Bunch Cilantro.; Juice of 2 Limes.; 1 tsp. Tajin.

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Sweet and tangy with just a little bit of a kick. This pineapple mango salsa hits just right on a summer day. Delicious!

Close up of a bowl full of delicious Pineapple Mango Salsa.

It's July right now. Did I mention, we live in the Sonoran Desert? Yup. Excessive heat is just known as "summer" here. Today, it happens to be 116 degrees and the forecast for the coming week predicts highs 114 degrees or greater!

Because of this, I've officially decided - it's time for some summer recipes! Good food that doesn't require long oven cook times (I'm thinking outdoor grilling, some slow cooker taco meats, or quick stovetop dinners) and the fresh flavors of in season fruits and vegetables!

It was this hot weather and a trip to my neighborhood Mexican grocery store that inspired this fantastic salsa. I had the inspiration to make a quesadilla burger and wanted to try it loaded up with a tropical fruit, summer salsa.

And my goodness. It's a winner! It's so good I wanted to eat it plain with a spoon straight out of the bowl. And, why not? It's both delicious and nourishing!

This vibrantly fresh salsa is a fiesta for the tastebuds! First of all, the pineapple and the mango greet the tongue with juicy sweetness. The kiwi, lime juice, and tajin bring a touch of tart, while the jalapeño sneaks in the right touch of heat.

This is going on my list as a yummy, flavor packed side to serve up at my next backyard barbecue!

Serve this up with some tortilla chips or add it to flavor bomb tacos or burrito bowls. However you choose to serve it, this pineapple mango salsa is going to be a tropical getaway for your tastebuds. Try it and let me know what you think!

For Pineapple Lovers:

If you love fresh pineapple, check out my recipe for Hawaiian Chicken! It's grilled chicken in a homemade, Polynesian style sauce that's loaded with fresh pineapple and is intended to be served over rice. Definitely one of my go-to recipes that I know my family will always be excited about. It's, seriously, so delicious! Now, back to this pineapple mango salsa recipe.

A bowl full of a fruity, pineapple mango salsa surrounded by small red and green hot peppers.

Ingredients

1 Mango.

1 ½ c. Fresh Pineapple.

1 Kiwi.

2 Roma Tomatoes.

½ Red Bell Pepper.

¼ Green Bell Pepper.

¼ Yellow Bell Pepper.

1 Jalapeño.

⅛ c. Onion.

½ Bunch Cilantro.

Juice of 2 Limes.

1 tsp. Tajin.

Directions

Rinse all produce with cool water.

Begin cutting up the fruit and assemble them in a medium sized serving or mixing bowl. First, core the pineapple and remove the skin before dicing. Peel the kiwi and dice. Then, carefully peel the mango and cut the flesh into large chunks, separating it from the pit inside, before dicing it, as well.

Dice up the bell peppers and add them to the bowl.

Next, slice the jalapeño in half, remove the seeds, and rinse lightly. Dice the jalapeño finely to evenly distribute the heat throughout the salsa.

Finely dice the onion.

Now, when it comes to the cilantro, its up to you how you would like it. If you don't care for the stems, remove the leaves and discard the stems before chopping. Otherwise, just bulk cut the stems right at the start of the leaves and chop up the stems and leaves together. (Normally, I'll just do the latter.)

Juice the limes, then, pour the juice into the bowl.

Last of all, add 1 teaspoon of Tajin. Please do not skip this, if at all possible. It is the ingredient that really knocks this salsa out of the park! Just a note: you should be able to pick this up in the Mexican foods section of your grocery store.

Using a large spoon, begin gently mixing the ingredients together.

When all the ingredients appear to be evenly distributed, cover and refrigerate for a few minutes to allow the flavors to meld together.

Remove from the refrigerator, give it a final stir, and serve immediately!

Ideas for Serving Pineapple Mango Salsa

Tortilla chips: Serve the salsa alongside a bowl of crispy tortilla chips for a classic and delicious combination.
Tacos or burritos: Use this salsa as a flavorful topping for tacos or burritos. It adds a refreshing and tangy element to your favorite Mexican dishes.
Grilled meats: Pair this yummy salsa with grilled chicken, fish, or shrimp. The vibrant flavors and tropical fruits complement grilled meats beautifully.
Salad topping: Add a spoonful of this salsa to a green salad or a fruit salad to enhance the flavors and give it a zesty twist.
Grilled or roasted vegetables: Spoon the salsa over grilled or roasted vegetables to add a burst of freshness and brightness.
Fish or seafood topping: Grilled or pan-seared fish or seafood with this salsa for a burst of tropical flavors (I'm thinking blackened shrimp tacos with this salsa would be phenomenal!)
Quesadillas or fajitas: Include this salsa as a filling or topping for quesadillas or fajitas to add a burst of flavor and texture.
Bruschetta or crostini: Serve the salsa on toasted bread slices as a bruschetta or crostini topping for a delightful appetizer.

Feel free to get wildly creative and explore different ways to enjoy this versatile and refreshing salsa!

Storage Recommendations

Refrigerate leftovers: Store any leftover salsa in an airtight container and refrigerate it. It will stay fresh for up to 2-3 days. Because this is made with fresh cut fruit, it's definitely best to eat this as soon as possible!
Use glass containers: opt for glass containers rather than plastic ones, as glass helps retain the freshness and flavor of the salsa.
I haven't tried freezing this myself, so it would be up to you if you wanted to experiment with that to see how it holds up. I'm guessing the texture would be different. (If you do try freezing this, let me know how it turns out!)