Surprise Your Taste Buds with This Healthy Pineapple Mango Salsa
- Published: Monday, July 6th 2020
- in Recipes
Surprise Your Taste Buds with This Healthy Pineapple Mango Salsa
Course: SidesCuisine: LatinDifficulty: Easy4
servings15
minutes15
minutes148
kcalTired of serving the same, boring salsa? Mix it up with grilled pineapple and mango for a salsa summer eating surprise. Plus, enjoy a healthy boost of vitamins and antioxidants.
Pineapple Mango Salsa
We love this yummy pineapple and mango salsa recipe from Allrecipes.com. It is delicious with fish, chicken, chips or veggies. Plus, it tastes even better the day after you make it when the flavors have had a chance to meld.
Allrecipes.com says it is fun to play with this healthy salsa, adding grapes, cantaloupe, papaya, honeydew melon, watermelon or your favorite seasonal fruits. Whatever is your salsa style, just be sure to balance sweet flavors with acid of lime or lemon.
Nutrition bonus
One cup of mango contains almost 70% of your daily RDI for vitamin C. Plus, it is packed with antioxidants and other essential vitamins. And according to Healthline.com, pineapple is not only delicious, it’s loaded with nutrients and has impressive health benefits.
Ingredients
3 slices fresh pineapple
1 red bell pepper
1 jalapeno pepper
2 large mangos – peeled, seeded, and diced
1 small red onion, diced (Spafinder tip: Not a fan of onions? It’s fine to leave them out)
¼ cup chopped cilantro
1 lime, juiced
½ teaspoon lime zest
Directions
- Start by preheating your outdoor grill to medium-high heat; lightly oil the grate.
- Next grill the pineapple, red bell pepper, and jalapeno pepper on the preheated grill, turning frequently, until the pineapple has mild grill marks and the peppers are browned on all sides. This will take about three minutes for pineapple and five to seven minutes for peppers. Remove from grill and place peppers in paper bag to cool.
- After the peppers cool, rub skins off gently with paper towels, cut in half, and remove and discard seeds. Dice the cooled pineapple and peppers into a small dice and place into a bowl. Add the mango, red onion, cilantro, lime juice, and lime zest; stir to combine. Cover the bowl with plastic wrap and refrigerate for eight hours to one day before serving.
Recipe Video
Notes
- Spafinder tip: If you don’t have an outdoor grill, check out this video on how to roast peppers on your stove. This method works for any type of peppers, as well as the pineapple and mango. Or you can roast or broil the ingredients in your oven.
Spafinder
