Pineapple Mango Salsa | Studio Vegan

This Fresh pineapple is the perfect base for delicious fresh fruit salsa. However, when you add mango to the mix, you have the base for a perfectly bright and fresh fruit salsa. This fresh Pineapple Mango Salsa is just the right combination of sweet, salty, acidic, spicy, and fresh flavors, and pairs incredibly well with fish, chicken, or even just a gold old corn chip.

I Paired it with some hummus and pita chips

HOW TO MAKE PINEAPPLE SALSA

• Dice pineapple and mango. Be sure to dice pineapple and mango into small pieces to make the Pineapple Salsa easier to scoop up with chips.

• Finely mince red onions and sweet bell pepper.

• Remove seeds and ribs from inside jalapeno and mince into a very small piece. This will help to control the heat of this fruit salsa. You may want to wear plastic gloves while chopping the jalapeno or wash your hands well after handling to protect your skin and eyes from the juice from the pepper.

• Chop fresh cilantro.

• Juice fresh limes. A pro tip to juicing limes is to microwave for 30 seconds, then roll on the counter. Use a juicer or a handheld kitchen mixer attachment to juice the lime.

• Mix together all ingredients with salt.

1 fresh pineapple peeled and core removed

2 mangoes peeled and core removed

1 small red onion minced

1 jalapeno seeds and core removed, minced

1 red pepper seeded and diced

1/4 cup chopped fresh cilantro

1 lime juiced

1/2 teaspoon salt

INSTRUCTIONS

• Dice the pineapple and mango into 1/2 inch chunks. 

• Toss with the onion, jalapeno, pepper, and cilantro. 

• Squeeze the fresh lime juice over the salsa and sprinkle with salt. Toss to combine.

• Refrigerate for at least 30 minutes before serving for the best flavor.