This Pineapple Mango Salsa is a fresh and fruity salsa recipe that is so easy to make. Your taste buds will be dancing from all the flavors!
Why Should I Make This Pineapple Mango Salsa?
- Easy. This Mango Pineapple Salsa recipe is such a versatile and easy salsa recipe. There’s no cooking required and you can make it ahead of time. Just leave it to marinate in the refrigerator until needed.
- Quick. It will take you less than 30 minutes to chop all the ingredients up and dump everything in a bowl.
- Fresh. Homemade salsa recipes are my favorite. You can taste the freshness of the ingredients and you just can’t buy that in a pre-packaged bottle at a grocery store.
- Flavor. Some fresh mango and pineapple doused with lime juice, that sweet and tart flavor that you get partnered with the spice of jalapeno peppers, and the bite from the red onion ? I am salivating just thinking about it.
How To Make Pineapple Mango Salsa
- Chop. Dice all the ingredients with the Pull Chopper .
- Mix. Combine everything in a bowl and allow to marinate for at least 30 minutes.
- Serve.
What Can I Do With Leftover Pineapple Salsa?
- Eat it with Chips - tortilla chips work best!
- Garnish Grilled Meat - Chicken and Fish pair very well with this Pineapple Salsa with Mango! My favorites with this recipe are grilled tilapia or orange roughy. Both are mild and don’t taste fishy. The freshness from the fruits and vegetables in the salsa would complement the fish. It would be so gorgeous served alongside!
- Grab a Spoon! - I’ll admit I’ve sat and eaten this Pineapple Salsa all by itself with just a spoon - it’s that good!
Could I Also Make a Pineapple Cucumber Salsa?
Yes! To do this, just omit the mango , and substitute it with the cucumber for a delicious Pineapple Cucumber Salsa!
Tips and Tricks For Making Pineapple Mango Salsa
- Adjust. Taste, and adjust as needed since fruit can vary in its level of tartness and sweetness.
- Sugar. To reduce the sugar in this recipe, cut down on the mango and pineapple , and add more cucumber.
- Jicama. You can also add diced jicama in this recipe.
- Additions. Adding corn and black beans to this recipe makes it a great, hearty salad. If you make it ahead of time, the flavors will intensify overnight.
- Chile. Be sure to use Mexican chile powder, not cayenne pepper.
- Vegan. Since there is no mayonnaise in this recipe, not only is it vegan , but it is also fantastic for summer picnics where food needs to be able to stand the heat without refrigeration.
- Cilantro. If you absolutely are on Team No Cilantro, then you can substitute fresh parsley instead. But I recommend using a fresh herb to highlight this salsa recipe and give it that fresh bite. It really pulls this Pineapple Salsa together.
How Long Does Pineapple Salsa Last In The Fridge?
Making this Pineapple Salsa ahead allows for all of the amazing flavors time to meld. Even using fresh ingredients, this flavor-packed salsa lasts up to five days without sacrificing taste or texture.
Want More Mexican Inspired Recipes?
- Creamy Avocado Salsa - this one is full of tomatillos and is so creamy and delicious!
- Tomatillo Salsa - this one is made in the Air Fryer and is so fresh and is one of my favorites!
- Chicken with Red Salsa - this is a family favorite and is absolutely mouth-watering!
- Avocado Salad - Creamy and Citrus summer salad recipe.
Pineapple Salsa | Pineapple Mango Salsa with Chile
Equipment
- Push Chopper
Ingredients
- ▢ 1 large Mango , firm peeled and diced
- ▢ 1 cup pineapple , diced
- ▢ 1 cup Watermelon , diced
- ▢ 1 Jalapeño Peppers , diced
- ▢ 1/2 cup Red Onion. chopped , diced
- ▢ 1/2 cup cucumber , diced
- ▢ 1/4 cup fresh lime juice
- ▢ 1 1/2 tea Mexican Red Chili Powder
- ▢ 1 tea Kosher Salt
- ▢ 1/4 cup Chopped Cilantro or Parsley , chopped
Instructions
- Dice all the ingredients with the Pull Chopper.
- Combine everything in a bowl and allow to marinate at least 30 minutes.
- Devour.
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Pineapple Salsa | Pineapple Mango Salsa with Chile
Ingredients
- 1 large Mango firm peeled and diced
- 1 cup pineapple diced
- 1 cup Watermelon diced
- 1 Jalapeño Peppers diced
- 1/2 cup Red Onion. chopped diced
- 1/2 cup cucumber diced
- 1/4 cup fresh lime juice
- 1 1/2 tea Mexican Red Chili Powder
- 1 tea Kosher Salt
- 1/4 cup Chopped Cilantro or Parsley chopped
Instructions
- Dice all the ingredients with the Pull Chopper.
- Combine everything in a bowl and allow to marinate at least 30 minutes.
- Devour.
Pineapple Salsa | Pineapple Mango Salsa with Chile https://twosleevers.com/pineapple-mango-salsa/
This Punjabi Garam Masala combines the floral overtones of coriander and the earthiness of cumin with a sweet mixture of cardamom and cinnamon. This masala is toasted, and when you uncap the freshly ground spices, you will revel in its rich bouquet, which more than justifies the effort.
How Is Punjabi Garama Masala Different From Classic Garam Masala?
This recipe for Punjabi Garam Masala is different from the other classic garam masala recipe . It doesn’t contain any chili peppers, and it has more of the aromatics rather than pure heat.
Here is a link to a video that shows you how to make the classic garam masala.
But the biggest difference is that this one is toasted. If you want my Cooking with Spices video below, you will see that it is possible to use the same spice in a variety of ways, but simply using raw, toasted, toasted in oil, whole, ground, etc.
I do love this as a nice change, and also a good way to use the very same spices but get a very different taste. I use this Punjabi Garam Masala in chana masala, dal makhani , sometimes in Rajma , and also in Langarwali dal which is a very Punjabi dish,
Should I Use Cinnamon Sticks or Cassia Bark?
There is one thing to keep in mind. It’s that although I’m saying cinnamon sticks below, Indian cooks often use cassia bark rather than the rolled-up cinnamon sticks you sometimes see.
I am not very precise in how I measure this, so I just sort of throw in three pieces, each about 2 inches long and call it a day.
But since cinnamon sticks are more readily available, I’m calling for those in this recipe. If you have and Indian Grocery store near you, be sure to get a little cassia bark one day and see if you can tell the difference.
Typically I can’t tell a huge difference. Just that cassia is a little spicier and a little less sweet than regular cinnamon sticks. But for this recipe, either will do.
If you’re looking for more delicious spice mixes, this Ras al Hanout is great. It’s like the Moroccan version of Indian Garam Masala. It’s great for using on meats and vegetables!
EQUIPMENT & INGREDIENTS YOU MAY NEED TO MAKE PUNJABI GARAM MASALA
- Simple but highly effective Coffee Grinder for spices
- Measuring cups
- Measuring Spoons Immersion Blender
- Cumin Seeds
- Coriander Seeds
- Black Peppercorns
- Bay Leaves
- Cinnamon sticks
WANT TO MAKE MORE HOMEMADE SPICE BLENDS?
- Egyptian Dukkah
- Lebanese 7 Spice
- Cajun Spice Mix
- Sambhar Masala
- Kafta Kabab Spice Mix
- Ras Al Hanout Spice
- Shawarma Spice Mix
- Dry Sesame Garlic Chutney
- Ethiopian Berbere
- Maharash Trian Goda Masala
- Garama Masala
- Punjabi Garam Masala
- Apple Pie Spice
Punjabi Garam Masala
Ingredients
- ▢ 1 tablespoon ( 1 tablespoon ) Coriander Seeds
- ▢ 2 teaspoons ( 1 teaspoon ) cumin seeds
- ▢ 1 teaspoon ( 1 teaspoon ) Whole Cloves
- ▢ ½ teaspoon ( 0.5 teaspoon ) Whole Black Peppercorns
- ▢ 3 ( 3 ) Cinnamon , broken up
- ▢ 3 ( 3 ) Bay Leaves , broken up
Instructions
- Place a small skillet over medium heat and add all the ingredients. Toast them until they’re fragrant but not browned, about 2 to 3 minutes. They will continue to cook for a while after you take them out of the pan, so if you’re in doubt, undercook them.
- Transfer the spices to a plate or a paper towel to cool completely. Once cool, place the spices in a coffee or spice grinder. Grind until the spices form a medium-fine powder.
- Stop the grinder several times and shake it so all the spices get under the blades and grind more evenly. When you’re finished, unplug the grinder. Holding the lid in place, turn the grinder upside down and shake the spice mixture into the lid.
- Pour the garam masala into a small jar with a tight-fitting lid. Store in a cool, dry place for 3 to 4 weeks.
