Pineapple Mango Salsa
Updated: May 24
Written by: Natalie Pirolli, MS, RDN, LDN, RYT| May 24, 2023 (updated)
Is it just me or does the weather lately have you in the mood for summertime eats? I'm craving all the fresh fruit, veggies, and grilled dinners. If you're with me, try this summery pineapple mango salsa! 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 or up to a week.
This simple dish can be served with chips and guacamole or as a topper for your tacos (fish, chicken, pork, beef, veggie - whatever kind you like!). It's also a great way to spice up a simple dinner. For example, take your salmon with white rice, add sliced avocado, and (several) spoonfuls of this salsa on top! I also recently did this with grilled pork chops (instead of fish) that I marinated in a cilantro-lime marinade. It was great! This salsa will also add some flavor to a simple lunch salad, or when used on top of an egg and avocado toast at 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, beta carotene, phytonutrients, antioxidants, anti-inflammatories, and naturally detoxifying nutrients.
Though purchasing premade salsa in the grocery store is easier, 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!
1 Large Red Bell Pepper
1 Cup Pineapple Chunks
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 (optional for an added kick)*
1/2-1 Lime (juice)
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.
*I'm not a fan of super-spicy food, so garlic gives this just the kick I need. You might add jalapeño instead if you prefer!
Chop the bell pepper into small pieces about 1/2 pinky fingertip size. As you chop ingredients, add to a large Tupperware or mixing bowl.
Chop the pineapple chunks and mango (aiming for about the same size, OK if bigger - these guys add the sweetness!)
Finely chop the onions and garlic. Mix together all of the chopped ingredients.
Squeeze your lime juice on top and mix again.
Finely chop the cilantro and mix into the salsa. (You can also chop a little extra to save for garnishing when serving).
Enjoy with chips and guac or as a topper for tacos, fish/meat and rice dishes, salads, or on an 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.