Pineapple Mango Salsa Recipe
Fresh mango season calls out to you to make this spicy Mango Salsa. Tropical flavors get a kick from habanero pepper.
Servings: 5
Calories: 146kcal
Ingredients
- 2 mangoes (1 ½ cups diced mango)
- 4 scallions
- ½ English cucumber
- 1 habanero pepper
- 1 cup diced pineapple
- ½ cup cooked corn kernels
- 3 tablespoons lime juice from 2–3 limes
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- Freshly ground black pepper
Instructions
- Slice off the two lobes of each mango, avoiding the long, flat pit on the inside.
- Placing the peel of the mango against the side of a glass, so that the glass goes between the mango flesh and mango peel, press down to peel mango lobe. Repeat with remaining mango lobes, then slice the flesh into small cubes.
- Use a paring knife to cut around the remaining mango pits to remove any other flesh that can be added to the salsa.
- Cut scallions into thin slices.
- Cut cucumber into small dice—you should have about 1 cup total.
- Using plastic gloves, carefully cut out stem and seeds from habanero pepper, then chop very finely.
- Combine mango, scallions, cucumber, habanero pepper, pineapple, and corn in a large bowl, and stir.
- Add lime juice and olive oil.
- Stir in salt, and season to taste with pepper.
Notes
Storage Tips
This pineapple mango salsa can be made in advance, up to several hours ahead of time. Store in an airtight container in the refrigerator. The salsa will last for 2-3 days in the refrigerator; however, the texture will be impacted. That juicy mango and pineapple will begin to break down in the acidity of the lime juice, so your leftover mango salsa will become saucier and less chunky. Expert Tips
If you don’t want to use the glass trick to peel your fresh mangos, try slicing off each lobe, then using your knife to make a cross-hatch pattern. Use a thin spoon to scoop out mango cubes by scooping between the peel and the mango flesh. You can replace fresh mango with defrosted frozen mango for this recipe, but you won’t get mango cubes that hold their shape as well. Overall, you’ll have a saucier salsa, but it will still taste great. Use those plastic gloves when you cut the habanero pepper—these peppers are super hot, and you do not want to cut them with bare hands, then rub your eye!
This pineapple mango salsa can be made in advance, up to several hours ahead of time. Store in an airtight container in the refrigerator. The salsa will last for 2-3 days in the refrigerator; however, the texture will be impacted. That juicy mango and pineapple will begin to break down in the acidity of the lime juice, so your leftover mango salsa will become saucier and less chunky. Expert Tips
If you don’t want to use the glass trick to peel your fresh mangos, try slicing off each lobe, then using your knife to make a cross-hatch pattern. Use a thin spoon to scoop out mango cubes by scooping between the peel and the mango flesh. You can replace fresh mango with defrosted frozen mango for this recipe, but you won’t get mango cubes that hold their shape as well. Overall, you’ll have a saucier salsa, but it will still taste great. Use those plastic gloves when you cut the habanero pepper—these peppers are super hot, and you do not want to cut them with bare hands, then rub your eye!
Nutrition
Calories: 146kcal | Carbohydrates: 18g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Sodium: 256mg | Fiber: 2g | Sugar: 12g
