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+ servings

Salsa de Pina y Mango | Fresh Pineapple and Mango Salsa

Course Appetizer, Salad, Side Dish
Cuisine Mexican, Southern
Keyword chili pepper, condiment, fruit, greens, salad, salsa, vegetables
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 cup


  • 1/4 cup red onion diced
  • 1/2 cup pineapple Golden, diced
  • 1/2 cup mango Ataulfo, diced
  • 1/4 cup Bell sweet peppers red, diced
  • 1 tsp serrano or jalapeno, seeds and membranes removed, finely diced; adjust amount to your taste
  • 1 tbsp key lime juice adjust amount to your taste
  • 1 tsp kosher salt adjust amount to your taste


to dice pineapple

  • Quarter a pineapple. Carve quarters into serving boats. Lay each wedge skin-side down and make vertical cuts as shown in the pictures. Stop your knife 1/3" from the peel.
    Carving Pineapple intoa Boat
  • Carving Pineapple intoa Boat
  • Make a horizontal cut to cut away the center core.
    Carving Pineapple intoa Boat
  • Make two angeled cuts along the bottom of the quarter, making it 1/3" thick.
    Carving Pineapple intoa Boat
  • Remove the pineapple flesh and dice it. Repeat with other three pineapple wedges.
    Carving Pineapple intoa Boat

to make salsa

  • Peel and dice red onion. Combine it with salt and key lime juice. Let onions marinate for at least 10 minutes to lose its bite.
    Making "Howdy!" Salad: Onions
  • Seed and dice green chili and sweet bell peppers. Dice mango (see Recipe Notes for step-by-step instructions). Measure all ingredients and combine them together. Season salsa and adjust to your taste the amount of heat, salt, and acidity. Fill pineapple boats with salsa and serve.