Some friends had us over for dinner and among the many delicious dishes they made, Peter and I couldn’t stop talking about the salsa. It was so delicious, that we could’ve eaten it alone as our dinner. It was that good.
I couldn’t get the salsa out of my mind, so the next day I told my friend that I NEEDED the recipe. She sent me a short list of ingredients with no measurements. So I set out, grabbed all of the ingredients, and began adding more of this or that until it tasted just right. It took a little while and a lot of taste testing until the balance of flavors was perfect, and I ended up with a massive amount of mango pineapple salsa.
Ever since then, I have made this salsa very often. It’s so easy and many friends and family members have raved about it over the years. It is sweeter and fruitier than your typical tomato salsa. The acid from the lime and the dash of cilantro mellows out the sweet pineapple and mango until it’s heaven in a bowl (or on a chip).
A note about the cilantro: I don’t enjoy cilantro. Before this salsa entered my life, I never would have willingly purchased cilantro. But I assure you that the cilantro is necessary. It does exceedingly well at melding all of the flavors together. I made the mango pineapple salsa without it once, and it tasted like something was missing. A flavor profile was too absent. So trust me and try the cilantro. Add a tiny amount at first and work your way up to a comfortable amount.
This mango pineapple salsa can be eaten with chips, over tacos, and topped on a burger. It’s a great summertime snack or late night treat, while being full of healthy vitamins and natural sugars.
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Mango Pineapple Salsa
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This mango pineapple salsa can be eaten with chips, over tacos, and topped on a burger. It’s a great summertime snack or late night treat, while being full of healthy vitamins and natural sugars. It is sweeter and fruitier than your typical tomato salsa. The acid from the lime and the dash of cilantro mellows out the sweet pineapple and mango until it’s heaven in a bowl (or on a chip).
Ingredients
- 1 cup mango, diced (about 3 mangos)
- 1 cup pineapple, diced
- 1 1/2 cup tomato, diced
- 1/3 cup red onion, diced
- Juice of 2 limes
- Fresh cilantro, chopped
- Salt and pepper to taste
Instructions
- Add all ingredients to a bowl and season to taste. Serve with chips or over tacos! Store in an airtight container in the refrigerator for up to 1 week.
Notes
You can buy canned pineapple rings and chop them up. Make sure it is canned in 100% pineapple juice. Add the amount of cilantro to your liking.
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