Want to add a fresh and fruity twist to Taco Night? Try my Pineapple Mango Salsa – it’s the perfect blend of Southwestern heat and fruity sweetness.
You can use other types of fruit if you like….how about peaches or strawberries? Just use 4 cups total of whatever fruit floats your boat.
When I first began experimenting with this recipe I only used fresh fruit, but the flavor of the mangos varied so much that I didn’t always love the end result. Frozen fruit works just as well and allows you to make this yumminess all year round.
Pineapple Mango Salsa is great with chicken or beef tacos, but it’s really sensational over pork carnitas. And of course, you can just scoop it up with tortilla chips. 🙂
I’m linking my Pineapple Mango Salsa recipe up at some terrific blog parties – you can find my complete list of places I party HERE.
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Print Recipe
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| Servings |
| 6-8 |
| Servings |
| 6-8 |
- 2 cups fresh or frozen pineapple diced
- 2 cups fresh or frozen mango diced
- 1 red pepper diced
- 1 small red onion diced
- 3-4 jalapenos finely diced
- 1 cup fresh cilantro chopped
- lemon and/or lime
- kosher salt
- freshly ground black pepper
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Ingredients
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- Toss everything in a bowl and squeeze in the juice from 1 lemon and 1 lime, or 2 of either. Add salt & pepper to taste.
Fruit salsas need a surprising amount of salt and pepper for them to taste right. Or maybe everybody knows this? I didn't realize until I started experimenting with fruit salsa recipes.
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