Easy Mango Pineapple Salsa

Zesty and colorful mango pineapple salsa is a serving of summer in a bowl!

Course Appetizer, Side Dish, Snack

Cuisine American, Mexican, Western

Prep Time 16

Resting Time 1

Servings

Calories 71kcal

2 cups (450g) fresh pineapple finely chopped (about 1 small to medium pineapple)
1 cup (165g) mango finely chopped ( about 1 large mango)
1 bell pepper deseeded and finely chopped
4 tomatoes deseeded and finely chopped
1 jalapeño deseeded and finely chopped
4 tbsp onion finely chopped
3 green onions spring onions, finely diced
1/2 tsp dried oregano
sea salt flakes to taste
juice of 1 - 2 limes

Add all the ingredients, including only half the lime juice, into a mixing bowl.
Mix, test seasoning, and add more lime or salt to taste.
Let the Mango Pineapple salsa rest for at least 1 hour, and up to 2 days in the fridge, before serving.

Choose the ripest juiciest mango and pineapple for the tastiest salsa.
Ideally, you want the salsa to chill for at least 1 hour before serving for the flavors to blend together well. I am too impatient to wait that long so eat it straight away.
Chop all the veggies the same size.
But chop the onion much, much smaller.
You can use lemon juice instead of lime juice if you prefer.

Serve it as part of a Mexican feast with Instant Pot Mexican Grilled Corn On The Cob, Cilantro Lime Grilled Shrimp or Instant Pot Chicken Fajitas.
Surround with crunchy tortilla chips and serve as a colorful party appetizer.
Serve on top of tacos like these Instant Pot Chicken Tacos and Air Fryer Chickpea Tacos.
Or do what I do and eat it out straight out of the bowl with a spoon – hiding in the pantry whilst doing so is entirely optional, but highly recommended.

One serving of Mango Pineapple Salsa contains ZERO Blue Plan SmartPoints.