Search thousands of recipes reviewed by home cooks like you.

Mango, Peach and Pineapple Salsa

Mango, Peach and Pineapple Salsa

  • Prep

    1 h
  • Cook

    1 h
  • Ready In

    2 h
SerenaBloom

SerenaBloom

This fruity and spicy salsa is yummy on just about everything from chips to barbequed chicken, tacos, and even tofu! By the way, pineapple mojitos are a great accompaniment!

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 16 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 40 kcal
  • 2%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 9.8g
  • 3%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 150 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Place the mango, peach, tomato, onion, red pepper, yellow pepper, pineapple, and cilantro in a mixing bowl. Stir in the garlic, lime juice, salt, sugar, and water. Cover and refrigerate at least 1 hour before serving.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

COOKIN4MYFAMILY
69

COOKIN4MYFAMILY

8/4/2009

Beautiful, healthy & tasty. For the dressing, I shake the following together in a medium sized glass jar: garlic, lime juice, & salt in the amounts as written plus 3/4 c pineapple juice (instead of water), 1-2 T sugar (instead of 2T), 1/4 tsp ground black pepper, 1/8 tsp cayenne pepper, & 1 T olive oil. I let the dressing sit for 5-10 minutes to let the flavors mingle, then shake again and pour over the salsa. This would be fantastic in August with fresh, local peaches. Right now I used canned, drained peaches and pineapple (save the juice for the dressing), and it is a great, change-of-pace salsa for chips or with grilled chicken.

SerenaBloom
51

SerenaBloom

7/5/2013

I make this all the time and it is definitely time consuming! Recently, I acquired a Ninja system and that has helped cut down on how long I spend chopping. Try to stick with fresh fruit and vegetables if you can! Or if you prefer canned tomatoes, get sodium/HFCS free. Sometimes canned tomatoes can taste... well... tinny. Also, I normally add a load of jalapeno but somehow forgot to put that on the recipe when I posted this. Serrano peppers work equally as well. Sub in a walla wall or vidalia onion for extra natural sweetness. The water is there to simply allow the flavors to all meld together. However, if your produce is really juicy you won't need it. So, you be the judge. If you don't have peaches, nectarines are awesome here!. A lot of people have said that this makes a lot and it does! However, at family functions I use the ENTIRE pineapple and an extra mango with about twice as much cilantro and twice the onion to make enough. It never lasts. Try it on your next fish tacos or blend some with a bit of olive oil and red wine vinegar to make a healthy salad dressing. (Goes great on grilled chicken too and I recently made this as a topping for el pastor).. HELPFUL HINT-- A little extra sugar and a bit of extra salt will up the flavor and help pull the juices out of the fruit if you don't have time to let this sit. Stir it a couple times an hour and press the fruit down into the juice. Seems silly, but it works

Patti W
28

Patti W

7/30/2008

Very good; might add black beans or garbanzo beans next time and a few jalapeno...but very good flavor! Tested no co-workers and they loved it!

Similar recipes

ADVERTISEMENT