Recipe By Katie
Published Jul 18th
Pineapple and Mango Salsa
Prep 20m Cook - Additional 2h Ready In 2h 20m
Servings 4 servings Calories 91.4

Goes great with fish tacos, grilled fish, or chicken! You can also just serve with tortilla chips.

Recipe Ingredients

  • 1 cup 1-inch pineapple cubes
  • 1 cup 1-inch mango cubes
  • ½ red onion, finely diced
  • 2 jalapeno peppers, seeded and chopped
  • ¼ cup finely chopped cilantro
  • 2 tablespoons fresh lime juice
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground red pepper

Cooking Directions

  1. 1 Mix pineapple, mango, red onion, and jalapeno pepper in a large glass bowl. Stir cilantro, lime juice, olive oil, cumin, and red pepper into the pineapple mixture.
  2. 2 Cover bowl with plastic wrap and refrigerate, 2 hours to overnight.

Nutrition Facts

  • Calories 91.4
  • Carbohydrate 15.4 g
  • Fat 3.8 g
  • Fiber 2 g
  • Protein 0.9 g
  • Saturated Fat 0.5 g
  • Sodium 4.4 mg
  • Sugar 11.2 g


  1. Everyone at our party loved this salsa however I'm happy I left out the red pepper. It was plenty hot with the jalapeno peppers even though I was very careful to get all the seeds out. Great recipe but go easy on the peppers!
  2. this turned out pretty good.. i was making this for bf's daughter so i added a tsp of sugar bc she likes sweet.. instead of the red onion i used one green onion as she's not a fan of onion.. only used one jalapeno that i deveined/deseeded as that's all i had in the fridge.. - Read more ...
  3. Used canned pineapple and mango from a jar. Turns out great with fresh or canned.