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5 from 4 votes

Pineapple and Mango Salsa

A Fresh and sweet Pineapple and Mango salsa with a little crunch that goes well with honey Cornbread Crackers for a summer barbecue or get together. A Great Summer Side Dish. 
Course Appetizer
Cuisine American
Keyword fruit salsa, mango salsa, pineapple salsa
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 4 servings
Calories 172kcal
Author Candi Elm


  • 3 Mangos Chopped
  • 1 Papaya Chopped
  • 1 cup Pineapple Chunks
  • 1 Jalapeno Chopped and Seeded
  • 1/4 cup Onion Chopped
  • 1/4 cup Cilantro Chopped
  • 1 Lime Squeezed


  • Chop or Dice all ingredients. Add to a serving bowl and squeeze lime juice on top. Serve with your favorite cracker or tortilla chips. 


Tips to Cut a Mango

  • Get a Sharp 6 or 8″ knife, a Y-Shaped Peeler and a Paper Towel.
  • Carefully Peel the Mango with Y-Shaped Peeler
  • Cut about 1/2″ off the bottom of the Mango and Stand mango up
  • Find the two flatter sides of the Mango and cut thin 1/4″ slices off. You should get about 3-4 slices off each side.
  • Then cut the sides-you should get a few small pieces off each side
  • Then lay each slice flat and dice them the size you want.
  • The Mango has a large seed in the middle. If you hit it when slicing, just move the knife slightly over to avoid it.


Calories: 172kcal | Carbohydrates: 44g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 10mg | Potassium: 518mg | Fiber: 5g | Sugar: 37g | Vitamin A: 2545IU | Vitamin C: 118mg | Calcium: 51mg | Iron: 1mg