Pineapple Mango Salsa

By Sally Cameron on July 03, 2011

sauces and condiments, the daniel plan, vegan, vegetarian,


Pineapple Mango Salsa

When temperatures soar and you’re melting into a puddle, chilled dishes don’t just sound good – they’re essential for summer survival.

A Taste of the Tropics

When cooking for my clients in hot weather, I often prepare this refreshing pineapple mango salsa: lots of bright flavors and no cooking required.  It’s a cooling addition to grilled chicken, fish, shrimp, or pork. Serve it alongside a sandwich or a simple cheese quesadilla. Bring a taste of the tropics to your table today.

Whole Fruit or Pre-Cut

To make this salsa cut up fresh pineapple and mango for the best results. You can purchase packages of pre-cut fruit at many better grocers, but do it yourself for the best results (and good knife skills practice too).

I’ve cut up case after case of fresh pineapple for catered events. So much that when I get home my husband tells me I smell like a pineapple. I guess that is better than garlic and onions! If you’ve never tackled cutting up a fresh pineapple, here’s how I do it.

How to Cut Up A Pineapple

With a sharp knife, cut off the top and bottom. Sit the pineapple flat on the cutting board. Cut through the pineapple vertically cutting it in half. Cut each half lengthwise into quarters. Turn the wedge on it’s side and trim off the tough core. You’ll have eight long wedges. Half you’ll use for the salsa. Save the other half for another use. After the rind is off, I’ll freeze it for breakfast smoothies.

To remove the prickly rind I use a thin, flexible slicing knife. With the wedge sitting flat, take your and slice parallel to the rind freeing the fruit. Dice each strip into small pieces for the salsa.

How to Cut Up A Mango

For the mango, peel with a sharp vegetable peeler and trim off the bottom. Sit it flat on a cutting board. Starting with the wider side, cut the flesh from the large center pit. Cut extra flesh from the sides. Dice into small pieces for the salsa, about the same size as the pineapple pieces.

Once the pineapple and mango are ready, combine in a bowl with red onion, chives, peppers and lime juice. Toss together, cover, and place in the refrigerator. Chill for 30 minutes or longer. A cooling summer salsa is ready to serve.

Other links you might enjoy

Grilled Lemon Mint Chicken, from A Food Centric Life (great with this salsa)

Peach salsa recipe from Simply Recipes

All about pineapple from


Leave a Comment
Rivki Locker (Ordinary Blogger) | July 4, 2011 at 3:13 pm

I’m cooling off just looking at this salsa. Lucky you, smelling like pineapple. That’s a better smell than any perfume I know! 🙂

Heidi @ Food Doodles | July 4, 2011 at 6:46 pm

That looks delicious! So beautiful and fresh 😀 And there are certainly worse things than smelling like a pineapple(or even this salsa, I’m guessing :D)

Peggy | July 5, 2011 at 9:37 pm

This salsa just screams summer time to me! I’m sure it tasty fabulous =)

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