This fresh pineapple mango salsa is celebrating summer! It goes on EVERYTHING. You can top perfectly grilled chicken, flaky white fish tacos, crispy fried chicken sandwiches, juicy grilled burgers, the list goes on.
Fresh Summer Ingredients
This pineapple mango salsa is packed with fresh ripe produce. Luckily, pineapple, mango and the rest of the ingredients are easy to find year-round. If you live on the East Coast, like I do, this salsa is a peak summer salsa. The perfect combination of bright, sweet, zesty, and a pop of jalapeño. It comes together in less than 15 minutes.
- Pineapple & Mango – the stars of the show. Make sure they are ripe and ready!
- Shallot – a milder flavor than a normal onion but it gives the salsa a slight nudge of zesty.
- Jalapeño – gives the salsa a little kick, make sure to remove the seeds before dicing, that is where the real heat is.
- Fresh Lime & Cilantro – this gives tops the salsa off with a bright fresh flavor. Keeping it light and summery.
How to Pick a Fresh Pineapple
The tell tail sign you have a fresh pineapple is when you pluck the top leaves they should pop right with little to no struggle.
How to Cut a Jalapeño
For this salsa, the inside jalapeño seeds are not necessary, they have too much spice. If you are new to cutting jalapeños, the seeds can leave a residue on your fingers so be careful to wash your hands before touching your face or licking your fingers.
An easy way to avoid the seeds is to hold the jalapeño standing up on the cutting board by the stem, using a sharp knife cut downward, cutting the pepper away from the seeds in the middle. Twirl the jalapeño by the stem and cut away the outside pepper leaving the seeds still in tact to the middle stem.
Cilantro
Herbs are usually very dirty when you buy they from the grocery store. Make sure to clean the cilantro and pat dry before cutting.
To clean cilantro, fill a bowl with cold water and submerge the cilantro into the water. Using your hand move the cilantro around to agitate it (like a washing machine). Let the dirt settle to the bottom of the bowl. Carefully pick the cilantro out and lay it out on a kitchen towel. Pat until dry. If you cut herbs while they are wet they will smudge into the cutting board and turn into a green paste. When cutting herbs make sure to use a sharp knife.
Make Ahead
This pineapple mango salsa is ready to eat immediately after making it. If. you want to make it ahead, you can! Just mix it together, put it in a container with a lid and pop in the refrigerator for up to 3 days.
Fresh Pineapple Mango Salsa
Ingredients
- 1 Pineapple (about 3 cups of small diced)
- 2 Mangos
- 1 Shallot
- 1 Jalapeño
- ½ Lime
- ¼ cup Chopped Cilantro
Instructions
- Dice the pineapple into small pieces (about 3 cups). Dice the mango, shallot and jalapeño in to small pieces.1 Pineapple, 2 Mangos, 1 Shallot, 1 Jalapeño
- Add the mango, shallot and jalapeño to the same bowl as the pineapple.
- Squeeze in the fresh lime juice.½ Lime
- Add in the chopped cilantro.¼ cup Chopped Cilantro
- Mix together until all of the ingredients are evenly incorporated.
