Mango Pineapple Salsa
This mango pineapple salsa is perfect with chips or any Mexican meal. It’s filled with pineapple, mango, onion, cilantro and jalapeño. Simple & flavorful!
Summer is officially here, and let me tell you, we are feeling it here in Virginia! We’ve been exploring the DMV’s parks (mainly ones with splash pads) these past few weeks and it has been so fun and so very necessary.
This west coast girl is still trying to acclimate to the 100 degree weather and unbearable humidity. I’m told it’s a process. 😬😅
While summer may not be my favorite season, one thing I do love is all of the no-bake, no-cook recipes I get to make. You’ve probably seen me post a few already. I’m talking salads, pasta salads, ice cream, dips/spreads, finger food, no-bake pies, and anything that can be tossed on the grill.
Today’s recipe for pineapple mango salsa is perfect for hot summer days. There’s absolutely NO cooking or roasting involved. Simply chop everything up, add some lime juice and zest, a pinch or two of salt and it’s good to go!
It reminds me of a salsa I really loved back in college. There were two Mexican restaurants that were always competing against each other, and what really set the one apart was their sweet mango pineapple salsa. It was divine! Delicious on top of their sweet pulled pork, chicken or even with chips!
I can still taste those nachos I would get and man were they GOOD! 😋
The only thing about this salsa is that it needs to be eaten within an hour or so of making it. Otherwise the pineapple begins to brown. That definitely shouldn’t be a problem, because this salsa is absolutely delicious, and I’m sure it will be gone in no time!
Simple, flavorful and incredibly delicious!
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Mango Pineapple Salsa
This mango pineapple salsa is perfect with chips or any Mexican meal. It’s filled with pineapple, mango, onion, cilantro and jalapeños. Simple & flavorful!
- 3 c. pineapple, diced into 1/4-inch chunks
- 2 c. mango, diced into 1/4-inch chunks
- 1/3 c. red onion, finely diced
- 1/4 c. fresh cilantro, coarsely chopped
- 1 jalapeño pepper (seeds discarded), minced
- 1 lime, zested and juiced
- 2 tsp. olive oil or avocado oil
- 1/2 tsp. coarse sea salt
- In a large bowl, combine the pineapple, mango, onion, cilantro, lime zest, lime juice, oil, and sea salt. Gently toss to combine.
- Let rest for 15 minutes before serving. Serve within 1 hour of making.
Try adding chili powder, cumin or coriander for a slightly more savory salsa.