Practical Woman’s Pineapple Mango Salsa

Yield

6 servings · Approximately 3 cups

Cook time

0 minutes

Rest / chill time

15–20 minutes

Ingredients

• 1 cup fresh pineapple, diced
• 1 cup ripe mango, peeled and diced
• ½ small red onion, finely chopped
• 1 large ripe tomato, diced
• 1 jalapeño or red chili, seeded and finely minced
• ¼ cup fresh cilantro, chopped
• Juice of 1 lime (about 2 tablespoons)
• Salt, to taste

Method

1. Peel and dice the pineapple into small, evenly sized pieces. Remove any tough core.
2. Peel the mango, remove the pit, and dice the flesh into pieces similar in size to the pineapple.
3. Finely chop the red onion and dice the tomato. Remove excess tomato seeds and liquid to prevent a watery salsa.
4. Seed and finely mince the jalapeño or red chili. Chop the fresh cilantro.
5. In a medium mixing bowl, combine the pineapple, mango, red onion, tomato, jalapeño, and cilantro.
6. Pour the freshly squeezed lime juice over the mixture.
7. Sprinkle with salt and gently toss until all the ingredients are evenly combined.
8. Taste and adjust the salt or lime juice as needed.
9. Cover and refrigerate for 15–20 minutes to allow the flavors to blend.
10. Stir gently before serving and transfer to a serving bowl.
11. Serve chilled with tortilla chips, grilled shrimp, fish tacos, or chicken.

Kitchen notes

Timing guide:
Cook time: 0 minutes

Practical Woman's Secret
Choose ripe but firm mango and pineapple so the fruit holds its shape. Dice everything into similar-sized pieces and drain excess tomato juice to keep the salsa fresh, colorful, and pleasantly chunky.