Mango Pineapple Salsa

mango pineapple salsa

Mango Pineapple Salsa! This is my FAVORITE salsa. I seriously eat the entire thing in like one sitting. It’s great on it’s own with chips, but seriously insanely good on blackened fish. Tacos or not. So, if you’re looking for a fresh twist on dinner, this is it! Use my fajita seasoning to blacken your fish for a pinch of heat.

I made a series of recipes for a cooking class at my full-time event planning/directing job. We made recipe cards and stations of about 3-4 people for each station. It was maybe one of the most entertaining classes I’ve ever coordinated…too many people not following instructions, adding too much spice, and generally being very dangerous and wild. But that’s what you get with a group of staffers at a University. It was our “spring break” fun activities for having to work during the holiday and also a little break from the students. Honestly, one of the most difficult weeks for the Director of Executive Events who has to plan the Staff Week. But it was a great experience and I’m so grateful for my time and experiences there. The other recipes are linked below!

Try Imperfect Foods out for this recipe and use my code linked here for $10 off your first box!

Ingredients for Mango Pineapple Salsa:

  • avocado, diced
  • mango, diced
  • pineapple, diced
  • red onion, diced
  • lime
  • salt and pepper
  • habanero, deseeded and minced (optional)

How to make salsa:

1. Add all ingredients into a bowl and stir.

2. Top off fajitas, fish tacos, or enjoy with chips!

Other Recipes to Try:

overhead of the mango pineapple salsa
guacamole, mango salsa, black bean salsa
mango pineapple salsa

Mango Pineapple Salsa

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Course: Side Dish
Cuisine: Mexican
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4 servings
Author: Amanda Wilens

Ingredients

  • 1 avocado diced
  • 1 mango diced
  • 1/2 cup pineapple diced
  • 1/4 cup red onion diced
  • 1/2 lime juiced
  • pinch salt and pepper
  • 1 habanero deseeded and minced (optional)

Instructions

  • Add all ingredients into a bowl and stir.
  • Top off fajitas, fish tacos, or enjoy with chips!

Notes

– Pepper: if you don’t have a habanero, you can use a jalapeno. 
 

Nutrition

Calories: 129kcal | Carbohydrates: 17g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 368mg | Fiber: 5g | Sugar: 10g | Vitamin A: 657IU | Vitamin C: 40mg | Calcium: 17mg | Iron: 1mg
Tried this recipe?Mention @amanda.wilens or tag #amandawilensmakes