Pineapple and Mango Salsa

Course: Side Dish
Cuisine: American
Keyword: jalapeno, mango, pineapple
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 6
Calories: 37kcal
This sweet salsa has a bit of heat, too!  Great over chicken, pork or seafood.
Print Recipe


  • 1 mango peeled, cut into a 1/4" dice
  • 1/2 cup pineapple cut into a 1/4" dice
  • 1/4 red bell pepper cut into a 1/4" dice
  • 1 orange bell pepper cut into a 1/4" dice
  • 1 yellow bell pepper cut into a 1/4" dice
  • 1/4 cup red onion finely diced
  • 1 jalapeño finely diced
  • 1 red chili pepper finely diced
  • 1 lime zested and juiced
  • 3 tablespoons cilantro leaves chopped
  • 1 tablespoon mint leaves chopped
  • 1 1" knob ginger peeled


  • In a medium bowl combine the diced, mango, pineapple, bell peppers, red onion, jalapeño and chili pepper. Toss to combine.
  • Add the lime zest and juice, cilantro and mint. Toss to combine.
  • Use a microplane grater to grate the ginger onto a cutting board. Carefully scoop the ginger pulp into your hand or into a fine mesh sieve. Squeeze the pulp over a small bowl to capture all the ginger juice. Discard the ginger solids. Add the juice to the salsa and toss to combine.
  • Taste for seasonings adding salt and freshly ground pepper if desired.
  • Serve with chicken, pork, fish or shellfish.


If you prefer less spice, discard the seeds from the jalapeno and red chile pepper.


Calories: 37kcal | Carbohydrates: 8g | Sodium: 23mg | Potassium: 145mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1030IU | Vitamin C: 82.1mg | Calcium: 9mg | Iron: 0.3mg