Pineapple Mango Salsa

Name: Pineapple Mango Salsa
Prep time: 15 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 Cup Pineapple, diced; 1 Cup Mango, diced; 1/2 Cup Green Bell Pepper, diced; 1/2 Cup Red Bell Pepper, diced; 1/2 Cup Red Onion, diced; 1/4 Cup Fresh Cilantro, roughly chopped; 1 teaspoon Fresh Lime Juice; 1 teaspoon Crushed Red Pepper Flakes; Salt and Pepper to taste

Our Pineapple Mango Salsa will add vibrant color and a huge burst of flavor to your dish! The crisp, bright taste of the fresh pineapple and mango in this salsa takes you right to places like the Caribbean and Hawaii! With just a hint of lime juice and the right amount of red onions and bell peppers, this is a perfect partner for just about anything. Serve this with fish, grilled shrimp, tacos, chicken, pork, you name it. Or simply serve it with chips as a dip. You will love this!

Pineapple Mango Salsa

This Pineapple Mango Salsa is something I’ve made for over 2 decades. I have never had a bad word said about this. I’ve made this so many times for large gatherings of friends and family and I almost never have leftovers, which this is one of those dishes I wish I did have some. Either all of it gets eaten, or, whatever is leftover, people take some home with them. So, I guess I count that as a win!

Choosing Your Produce

Any time I’m making any type of salsa, I go straight for 100% fresh produce. I try to plan things out so that I will be using them within a couple of days. However, something really cool about this recipe, is that you can buy the mangoes and pineapple a bit under-ripe and be OK. Bell peppers can remain crisp and fresh for up to one week in the fridge, and the red onion can last a couple weeks as well, along with the lime. The only finicky item is the fresh cilantro. But really, you don’t have to worry too much about making this salsa immediately as soon as you get home.

How to Choose Perfect Pineapples

When selecting a pineapple, there’s really only 3 main indicators to look for in a fresh, ripe pineapple.

First is color. Now, color really isn’t a huge indicator of ripeness. Unlike many other types of fruit, pineapples don’t always change different colors as they ripen. A really green pineapple might be perfectly ripe. Where color comes into play is when they start to turn yellow. Usually by this point they are over-ripe. Look for nice vibrant green leaves and body with a lighter color on the bottom.

Next, check for firmness. The pineapple should be firm with a slight give. Don’t press really hard. A gentle squeeze would be enough.

Last, and most important, is the smell. A ripe pineapple should have that distinctive pineapple smell at the bottom of the fruit. So go ahead and sniff its bottom. Don’t worry if people look at you weird. This is the best way to pick a perfect pineapple!

Tip – when are you going to use the pineapple? If you’re going to use it today or tomorrow, go with one that has an prominent pineapple smell. If you plan on using it using it a few days from now, get one that has a slight pineapple smell and let it ripen on your counter.

How to Choose Perfect Mangoes

Selecting a great mango is a similar process to selecting avocados, peaches, or plums. Give it a slight squeeze. Hard is not good. Mushy is bad. You want one with a slight give with a gentle squeeze near the stem. Color does come into play a little bit as well. Green is almost definitely under ripe. Look for one that is green and red with some yellow. Typically, mangoes will turn more yellow as they ripen. Pick one that is plump and round. The flatter they are, the stringier they are. Also, give it a smell it near the stem. It should have a pleasant mango or melon aroma.

Tip – as with pineapples, mangoes can last a few days on the counter, a little longer in the fridge. So if you see them on sale but you’re not planning on using them for a few days, pick ones that are slightly under-ripe and stick them in the fridge for a few days. Take one out and set it on the counter the day before you’re going to use it. It’ll be so sweet when you do!

Are There Any Shortcut Substitutions?

Yes, there are. For a salsa like this, you want to get all fresh ingredients. However, in the real world, thaaat’s not always possible – or practical.

Pineapples – I often use a can of pineapple tidbits for many of my recipes that call for pineapples. Let’s face it, fresh pineapples can be annoying. From picking one out, to storing it if it’s a bit under ripe, to cutting it, the whole process can be a bit frustrating. That’s why I usually have a few cans of pineapple tidbits in my pantry. But be sure to get tidbits in 100% pineapple juice only! The other stuff is just a waste. So go ahead and use a can!

Mangoes – I have seen in many grocery stores prepackaged diced mango in those little see-through plastic clam shells in the produce section. It’s typically diced in the store and they put them out near the fresh pre-cut fruit. I personally am not a fan of them, but my wife likes them. They would work great, however, if you want to avoid dealing with cutting it up yourself.

Bell Peppers/Onions – again, my grocery store sells these diced in those clam shell containers. If your store sells these as well, you can pretty much get away with doing no cutting at all!

Lime Juice – of course, you can use bottled lime juice.

Crushed Red Pepper – if you’re not big on spiciness, you can certainly leave this out. Since my children love this salsa, I usually do leave it out, and then add some just to my wife’s and mine.

Serving Suggestions

Pineapple Mango Salsa can be served alongside many of your favorite items. It can be used as a topping. It can even be served with some tortilla chips as, well, salsa!

Here’s a few of my favorite dishes with which I serve this: