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Mango Pineapple Salsa

This fruit salsa served with tortilla chips is great for summer barbecues. It can also be served alongside fish and chicken entrees. —Mary Gloede, Lakewood, Wisconsin
  • Total Time
    Prep: 10 min. + chilling
  • Makes
    2-2/3 cups

Ingredients

  • 1 cup chopped peeled mango
  • 1 cup pineapple tidbits
  • 1/2 cup diced sweet red pepper
  • 1 plum tomato, seeded and chopped
  • 3 tablespoons minced fresh cilantro
  • 2 green onions, sliced
  • 2 tablespoons lime juice
  • 1 tablespoon lemon juice
  • 1 jalapeno pepper, finely chopped
  • Tortilla chips

Directions

  • In a large bowl, combine the first nine ingredients. Cover and refrigerate for 1 hour or until chilled. Serve with tortilla chips.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1/4 cup: 25 calories, 0 fat (0 saturated fat), 0 cholesterol, 2mg sodium, 6g carbohydrate (5g sugars, 1g fiber), 0 protein.

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