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This pineapple mango salsa is my go to when I need something bright fresh and quick It hits that perfect balance between sweet juicy fruit and a little zing from jalapeño and onion Whether I am topping fish tacos or just grabbing a bowl with chips this always disappears fast
I started making this salsa on busy weeknights when I wanted something fun but low effort Now it is the first thing I prep for backyard dinners and friends always ask for the recipe
Ingredients
- Fresh pineapple: adds juicy sweetness and a tropical base choose one that smells sweet and yields slightly when pressed
- Mango: provides vibrant color and balances the pineapple with a softer texture choose ripe mangos that give a little when squeezed
- Red bell pepper: gives crunch and bright contrast look for one that is firm and glossy
- Red onion: adds bite and color white onion works too but has a sharper edge
- Jalapeño: brings just the right kick remove seeds for a mild version or keep them in if you like heat
- Cilantro: brightens the whole salsa use fresh and avoid bunches with wilting leaves
- Salt: ties it all together use table salt and adjust to taste
Step-by-Step Instructions
- Prepare the Produce:
- Dice the pineapple mango red bell pepper and red onion into small uniform pieces for even texture and presentation Finely chop the cilantro and jalapeño removing the seeds if you want less heat
- Mix the Ingredients:
- Add all prepared ingredients to a mixing bowl along with the salt Toss gently with a spoon until everything is evenly distributed and coated
- Chill for Flavor:
- Cover and refrigerate the salsa for at least thirty minutes before serving This allows the flavors to blend and the texture to firm up slightly
- Stir and Serve:
- Give the salsa one final stir then spoon over grilled fish tacos chicken or serve with tortilla chips as a dip
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Storage Tips
Store leftover salsa in an airtight container in the fridge It will keep for up to three days but the fruit may release some juice over time Stir before serving
Ingredient Substitutions
You can use canned pineapple if fresh is unavailable and frozen mango works in a pinch Yellow or orange bell peppers are good alternatives and for heat you can swap jalapeño with serrano
Serving Suggestions
This is excellent with grilled salmon tacos chicken or shrimp It also makes a great contrast on a charcuterie board or served with nachos and cold drinks
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Cultural Context
Tropical fruit salsas like this have roots in Caribbean and Latin American cooking where vibrant fresh ingredients are used to cut through rich grilled meats
I love how the pineapple gives a sunny bold sweetness while the mango rounds it out with smoothness My kids started calling it rainbow salsa and it stuck
Frequently Asked Questions About Recipes
- → Can I use canned pineapple instead of fresh?
Yes, canned pineapple works in a pinch, but fresh pineapple gives the salsa a brighter, more vibrant flavor and texture.
- → How spicy is this salsa?
It’s mildly spicy since the jalapeño seeds are removed. For more heat, keep some of the seeds in or use a spicier pepper.
- → How long can I store this salsa?
The salsa stays fresh in the refrigerator for up to 3 days. Stir before serving as the fruit may release some juices over time.
- → What dishes pair well with this salsa?
It's excellent with grilled chicken, fish like chili lime salmon, or as a topping for tacos. It also makes a great dip with chips.
- → Can I make this salsa ahead of time?
Yes, it can be made a day ahead. Chilling it for at least 30 minutes helps the flavors develop better.