Pineapple Mango Salsa Recipe

Pineapple Mango Salsa Recipe
Pineapple Mango Salsa Recipe photo by Taste of Home
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Pineapple Mango Salsa Recipe

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My husband and I make this recipe a lot when we eat outdoors, but it’s a great flavor burst to liven up the winter, too. It makes an interesting topper for chicken tacos or other poultry entrees.——Jeanne Wiestling, Minneapolis, Minnesota
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 1/4 cup diced peeled mango
  • 1/4 cup canned pineapple chunks, quartered
  • 1 tablespoon finely chopped red onion
  • 1 teaspoon cider vinegar
  • 3/4 teaspoon minced fresh cilantro
  • 1/8 to 1/4 teaspoon ground ginger
  • Dash crushed red pepper flakes
  • Dash salt, optional
  • Tortilla chips

Directions

In a serving bowl, combine the mango, pineapple, red onion, vinegar, cilantro, ginger, pepper flakes and salt if desired. Cover and refrigerate for 1-4 hours. Stir before serving. Serve with tortilla chips. Yield: about 1/2 cup.
Originally published as Pineapple Mango Salsa in Cooking for One or Two Cookbook 2003, p35

Nutritional Facts

2 tablespoons: 17 calories, 1g fat (1g saturated fat), 0 cholesterol, 2mg sodium, 4g carbohydrate (0 sugars, 1g fiber), 1g protein.

  • 1/4 cup diced peeled mango
  • 1/4 cup canned pineapple chunks, quartered
  • 1 tablespoon finely chopped red onion
  • 1 teaspoon cider vinegar
  • 3/4 teaspoon minced fresh cilantro
  • 1/8 to 1/4 teaspoon ground ginger
  • Dash crushed red pepper flakes
  • Dash salt, optional
  • Tortilla chips
  1. In a serving bowl, combine the mango, pineapple, red onion, vinegar, cilantro, ginger, pepper flakes and salt if desired. Cover and refrigerate for 1-4 hours. Stir before serving. Serve with tortilla chips. Yield: about 1/2 cup.
Originally published as Pineapple Mango Salsa in Cooking for One or Two Cookbook 2003, p35

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