This Pineapple Mango Salsa is refreshingly tropical and is the perfect side dish on a warm summer day.
With spring in full bloom and summer knocking on our door, there’s no better time than now to break out the recipes that remind you what this time of year is all about. I’m talking about long days at the beach, backyard BBQs with friends and tropical drinks poolside. Nothing brings all of those things into focus like this recipe for Pineapple Mango Salsa.
This salsa screams ‘summertime’. It is sweet but spicy, chunky yet delicate… it’s a crowd pleaser through and through. I usually make this salsa to be served on top of chicken or as a garnish for my Diablo Bang Bang Shrimp Wraps but more times than not, I turn and my bowl of salsa is GONE! VANISHED! Then I am forced to walk through the house on a scavenger hunt to find my husband and my stolen bowl of tropical happiness. If I am quick enough, he hasn’t had time to eat it all and there is still some left. If I’m having a slow day, more will need to be made before dinner can be served.
Yup, it’s THAT good!
Pineapple Mango Salsa
This is a quick one, kids, so keep up. Start with your pineapple. If you buy a whole pineapple, cut off the top and rough sides first and then core your pineapple. Once that is done, chop your fruit into bite-sized pieces and put into a large bowl.
Move on to your mango.
Be sure your mango is ripe and ready to eat. Peel the skin off your mango and cut the fruit away from the core. Chop and drop into your serving bowl. Dice your red onion into small pieces and then seed the jalapeno and dice that fine, as well. Add to your serving bowl and then the juice of one lime and the cilantro.
Salt and pepper to taste and then stir everything together and let is sit in the refrigerator to chill for at least 30 minutes before serving.
This salsa is refreshing and delicious and pairs well with just about anything. It’s perfect as a side dish or as a garnish and you won’t find anything easier to make. Honestly, it takes 10 minutes to whip this together.
20 minutes if you need to make a second batch.
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