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Homemade Sweet and Spicy Pineapple Mango Salsa Recipe

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4.4 from 9 reviews

This Homemade Sweet and Spicy Pineapple Mango Salsa is a fresh, vibrant condiment perfect for adding a tropical twist to your meals. Combining juicy pineapple chunks, sweet mango, crunchy red bell pepper, and a kick of heat from serrano peppers, this salsa balances sweetness and spiciness with a zesty lime finish. It’s easy to prepare, requiring no cooking, and makes an excellent dip or topping for grilled meats, fish, tacos, and chips.

  • Total Time: 15 minutes plus at least 30 minutes resting time
  • Yield: 8 servings

Ingredients

Fruit

  • 1 14 ounce (400 grams) Can of Pineapple Chunks (drained, juice reserved, diced small)
  • 1 1/4 cups (200 grams) Large Mango (diced small)

Vegetables

  • 1 1/4 cups (155 grams) Red Bell Pepper (diced small, about 1 medium bell pepper)
  • 1/2 cup (60 grams) Red Onion (diced small, about 1/4 red onion)
  • 1/3 cup (60 grams) Serrano Peppers (minced, remove ribs and seeds if desired for less spice, or substitute one fat jalapeno)

Herbs & Seasoning

  • 1/3 cup (15 grams) Cilantro (chopped fine)
  • 2 tablespoons Fresh Lime Juice (from about 2 limes)
  • 1/4 + 1/8 teaspoon Fine Sea Salt (add more to taste)
  • 1 tablespoon Reserved Pineapple Juice

Instructions

  1. Combine Ingredients: In a medium mixing bowl, add the diced pineapple, mango, red bell pepper, red onion, minced serrano peppers, chopped cilantro, fresh lime juice, fine sea salt, and reserved pineapple juice. Gently mix all ingredients together until well combined, ensuring the flavors start to meld.
  2. Rest to Marry Flavors: If you have time, cover the bowl and refrigerate the salsa for at least 30 minutes. This resting period allows the flavors to blend and intensify. After resting, taste the salsa and adjust the salt and spice level as needed.
  3. Serve: Use your homemade salsa as a vibrant condiment or bowl it up as a dip with tortilla chips for a refreshing, sweet and spicy treat.
  4. Storage: To store leftovers, transfer the salsa to a lidded container and refrigerate. It will keep fresh for up to three days, maintaining its bright flavors and textures.

Notes

  • You can adjust the heat level by removing the seeds and ribs from the serrano peppers or substituting with a milder jalapeno pepper.
  • For a chunkier texture, dice all the fruit and vegetables uniformly but slightly larger.
  • Prepare the salsa a few hours ahead for best flavor infusion, but no more than three days in advance to maintain freshness.
  • This salsa pairs well with grilled chicken, fish tacos, or as a topping for nachos.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Condiment
  • Method: No-Cook
  • Cuisine: Mexican
  • Diet: Vegetarian

Find it online: https://dishiary.com/homemade-sweet-and-spicy-pineapple-mango-salsa-recipe/