Angies Mango Pineapple Salsa Food
MANGO PINEAPPLE SALSA
This fruit salsa served with tortilla chips is great for summer barbecues. It can also be served alongside fish and chicken entrees. -Mary Gloede, Lakewood, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 2-2/3 cups.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first nine ingredients. Cover and refrigerate for 1 hour or until chilled. Serve with tortilla chips.
Nutrition Facts : Calories 25 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 1g fiber), Protein 0 protein.
ANGIE'S MANGO PINEAPPLE SALSA
This sweet and spicy salsa is so refreshing you won't be able to stop eating it. It's like nothing I have ever tasted. It's great with lime tortilla chips.
Provided by Angelina Hall
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Mango Salsa Recipes
Time 25m
Yield 12
Number Of Ingredients 9
Steps:
- Stir mangoes, pineapple, tomatoes, onion, cilantro, red bell pepper, jalapeno peppers, and lime juice together in a bowl. Season with hot sauce.
Nutrition Facts : Calories 72.6 calories, Carbohydrate 18.6 g, Fat 0.3 g, Fiber 2.4 g, Protein 1 g, SaturatedFat 0.1 g, Sodium 5.2 mg, Sugar 14.4 g
PINEAPPLE MANGO SALSA
It's so hot here, and the bad news is that it's only June. What am I going to do a month from now?
Categories appetizers main dish
Time 15m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Combine diced pineapple, mango, red onion, jalapeno, and cilantro. Squeeze in lime juice and add salt and sugar if needed. Stir to combine. Serve within an hour with tortilla chips or on top of chicken or fish.
MANGO-PINEAPPLE SALSA
Make and share this Mango-Pineapple Salsa recipe from Food.com.
Provided by Patty Mae
Categories Sauces
Time 1h
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Cut mangoes, pineapple, red bell pepper, and red onion into 1/4-inch cubes.
- Combine all ingredients in a large bowl.
- Cover and refrigerate for several hours before serving.
Nutrition Facts : Calories 66.4, Fat 0.3, SaturatedFat 0.1, Sodium 2.6, Carbohydrate 17.2, Fiber 2.2, Sugar 13.1, Protein 0.8
MANGO-PINEAPPLE SALSA
Serve this sprightly salsa with tortilla chips or as an accompaniment to fajitas. It is also delicious alongside grilled fish or chicken. From Williams-Sonoma Kitchen. we loved this salsa, and served it with leftover chicken. williams-sonoma has a winner!
Provided by Lou6566
Categories Mango
Time 8m
Yield 4 cups, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl, stir together the mango, pineapple, onion, lime juice, mint, cilantro and jalapeño.
- Cover the salsa and refrigerate until ready to serve.
Nutrition Facts : Calories 47.5, Fat 0.2, Sodium 1.5, Carbohydrate 12.5, Fiber 1.4, Sugar 9.9, Protein 0.5
PINEAPPLE MANGO SALSA
Provided by Food Network
Categories condiment
Time 20m
Yield 10 to 12 servings (about 1 quart)
Number Of Ingredients 10
Steps:
- Gently mix the mango, pineapple, bell pepper, cilantro, lime juice, jalapeno, cayenne, cumin and salt in a medium to large mixing bowl.
ANGIE'S MANGO PINEAPPLE SALSA
This sweet and spicy salsa is so refreshing you won't be able to stop eating it. It's like nothing I have ever tasted. It's great with lime tortilla chips.
Provided by Angelina Hall
Categories Mango Salsa
Time 25m
Yield 12
Number Of Ingredients 9
Steps:
- Stir mangoes, pineapple, tomatoes, onion, cilantro, red bell pepper, jalapeno peppers, and lime juice together in a bowl. Season with hot sauce.
Nutrition Facts : Calories 72.6 calories, Carbohydrate 18.6 g, Fat 0.3 g, Fiber 2.4 g, Protein 1 g, SaturatedFat 0.1 g, Sodium 5.2 mg, Sugar 14.4 g
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- With a sharp, heavy knife, cut the top and bottom off of the pineapple. Set it on its bottom end and cut in half vertically top to bottom. Use half for the salsa and save the other half for another use. Cut the half into long quarter wedges. Lay a wedge flat on its side and trim off the tough center core. Next, lay the wedge rind side down and run a thin knife close to the rind cutting away the flesh. Cut the long strips again into several long thin slices and dice small. Place in a bowl. See photos in post for visual help.
- Peel the mango with a sharp vegetable peeler. Cut flesh from the large oval center. Dice small and add to the pineapple.
- Add the onion, chives and peppers to the bowl. Gently toss salsa and add lime juice, herbs and salt. Taste for flavor and make any personal adjustments preferred.
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