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Pineapple Mango Salsa

Updated: Aug 15

Written by: Natalie Faella, MS, RDN, LDN | May 3, 2022

Bowl of Pineapple Mango Salsa

In preparation for Cinco de Mayo and summertime, I recently made this salsa and it did not disappoint! It is super delicious, refreshing, and loaded with nutrients.


I like a chunkier salsa with a bit of a crunch, which is why I use bell peppers instead of tomatoes. Peppers will also keep the salsa from getting too watery if you plan to enjoy it over the course of a few days/up to a week.


This simple dish can be served with chips and guacamole or as a topper for your tacos on Cinco de Mayo. It's also a great way to spice up a simple fish dinner. For example, salmon with white rice, sliced avocado, and (several) spoonfuls of this salsa on top! It will also add some flavor to a simple lunch salad, or when used on top of an egg and avocado toast for breakfast. You can enjoy this salsa multiple ways all week long!


An added bonus - it's nutritious. This salsa is loaded with fiber, vitamin C, vitamin A, phytonutrients, antioxidants, anti-inflammatories, and naturally detoxifying nutrients.


Though it is easier to just purchase premade salsa in the grocery store, there are definitely added benefits to making your own. Chopping all of the colorful ingredients and taking in their different aromas makes for an excellent mindfulness activity. Taste-testing the fruits as you chop makes for a sweeter experience, too. : )


Ingredients:

1 Large Red Bell Pepper

1 Cup Pineapple Chunks

1 Mango

1/2 Small Red Onion (or 1/4 of a bigger one)

1/2 Small Yellow Onion (or 1/4 of a bigger one)

1 Clove Garlic

Cilantro - to your liking! (I like a lot of cilantro - probably used 1/3 of the bunch!)


Tip: You can save yourself the trouble of waiting for a pineapple to ripen (and then carving it) and just purchase pre-chopped pineapple chunks or wedges.


Instructions:

  1. Chop the bell pepper into small pieces about 1/2 pinky fingertip size. As you chop ingredients, add to a large Tupperware or bowl.

  2. Chop the pineapple chunks and mango (aiming for about the same size, OK if bigger - these guys add the sweetness!)

  3. Finely chop the onions and garlic. Mix together all of the chopped ingredients.

  4. Finely chop the cilantro and sprinkle and stir into the salsa. (You can also chop a little extra to save for garnishing when serving).

  5. Enjoy with chips and guac or as a topper for tacos, fish dishes, salads, or eggs and avocado toast!


Check out some ways we enjoyed our salsa below!


With salmon, avocado, white rice:


Pete prefers cod and no 'cado:


With avocado toast and fried eggs:


In a chicken taco:


On top of a shrimp taco (with chips on the side!):


Let me know if you tried this recipe in the comments section! And subscribe to stay tuned for more recipes, newsletters, and more.

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