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Pineapple and Mango Salsa


"Goes great with fish tacos, grilled fish, or chicken! You can also just serve with tortilla chips."
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2 h 20 m servings 91 cals
Original recipe yields 4 servings

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  • Prep

  • Ready In

  1. Mix pineapple, mango, red onion, and jalapeno pepper in a large glass bowl. Stir cilantro, lime juice, olive oil, cumin, and red pepper into the pineapple mixture.
  2. Cover bowl with plastic wrap and refrigerate, 2 hours to overnight.

Nutrition Facts

Per Serving: 91 calories; 3.8 g fat; 15.4 g carbohydrates; 0.9 g protein; 0 mg cholesterol; 4 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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Everyone at our party loved this salsa however I'm happy I left out the red pepper. It was plenty hot with the jalapeno peppers even though I was very careful to get all the seeds out. Great rec...

this turned out pretty good.. i was making this for bf's daughter so i added a tsp of sugar bc she likes sweet.. instead of the red onion i used one green onion as she's not a fan of onion.. onl...

Used canned pineapple and mango from a jar. Turns out great with fresh or canned.