Pineapple Mango Salsa | Try this fruity and spicy take on a fresh salsa with the sweetness of chopped mango and pineapple, spicy pickled jalapenos and the herby goodness of fresh mint and basil leaves. Great with chips - would also be fantastic on top of grilled chicken.
I love a good salsa - but then, I love a good chip too! Chips are my weakness. When I combine them with some fruit, I can pretend it's a healthy snack right?
This pineapple mango salsa is so good because:
- it's fresh and fruity
- it contains pickled jalapenos!
- and fresh herbs!
Honestly, just try it, the combination is great. I have a few other salsas if you're super into them like I am. I'm growing tomatoes and Habanero peppers right now, specifically for salsa! Anyway, try my Red Salsa, my Salsa Verde or my Pico de Gallo recipes too.
How to Make Pineapple Mango Salsa
To make this salsa, I used a fresh pineapple, that I bought already peeled and cored. (You can use canned if you like) I then sliced the pineapple and then chopped it into smaller pieces. You can cut them even smaller then in these photos if you want to - sometimes I do.
Next cut the mango. I first cut the mango on each side of the pit and then shaved off the extra mango flesh from the pit. For each side that is still in the peel, just slice it both ways so you end up with cubes. Then slide your knife horizontally to cut the cubes off the peel. Be careful.
Chop up a few slices of jarred pickled jalapenos. Then I roughly chop up some basil and mint leaves ( I grow both, supermarket is fine), sprinkle some salt on top and then mix it up. Serve immediately or refrigerate until needed.
Pineapple Mango Salsa
- ½ fresh pineapple (peeled, diced)
- 1 mango (peeled, diced)
- 3-4 sliced pickled jalapenos
- 4-5 leaves basil (chopped)
- 4-5 leaves mint (chopped)
- Pinch salt
- Mix all together and refrigerate until using.
- Best within a day or two.
Nutritional information is an estimate. Values vary based on products used.