Pineapple Mango Cucumber Salsa Food

MANGO PINEAPPLE SALSA

Mango Pineapple Salsa image

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

Ingredients

1 cup chopped peeled mango
1 cup pineapple tidbits
1/2 cup diced sweet red pepper
1 plum tomato, seeded and chopped
3 tablespoons minced fresh cilantro
2 green onions, sliced
2 tablespoons lime juice
1 tablespoon lemon juice
1 jalapeno pepper, finely chopped
Tortilla chips

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.

PINEAPPLE-CUCUMBER SALSA

Pineapple-Cucumber Salsa image

Provided by Katie Lee Biegel

Categories appetizer

Time 10m

Yield 2 1/2 cups

Number Of Ingredients 8

Ingredients

1 1/2 cups diced pineapple (from 1/2 medium pineapple)
1/2 English cucumber, seeds removed, finely diced
1/2 red onion, finely diced
1/2 jalapeno pepper, minced (remove ribs and seeds for a milder salsa)
1/2 small bunch fresh cilantro, chopped
Juice of 1/2 lime
Kosher salt and freshly ground pepper
Tortilla chips, for serving

Steps:

Combine the pineapple, cucumber, red onion, jalapeno, cilantro and lime juice in a large bowl. Season with salt and pepper to taste.
Serve the salsa with tortilla chips.

GRILLED PINEAPPLE MANGO SALSA

Grilled Pineapple Mango Salsa image

This salsa is so easy to make and versatile too. Add what you like, leave out what you don't like. It should taste as fresh as summer! Great with fish, chicken, pork, chips, or just with a spoon! This is a do ahead recipe for sure. It taste better the next day. Play with this salsa, I have added grapes, apples, dried cranberries, cantaloupe, honeydew melon, watermelon; just balance sweet with acid of lime or lemon. Have fun with it!

Provided by Mama Smith

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Mango Salsa Recipes

Time 8h20m

Yield 12

Number Of Ingredients 8

Ingredients

3 slices fresh pineapple
1 red bell pepper
1 jalapeno pepper
2 large mangos - peeled, seeded, and diced
1 small red onion, diced
¼ cup chopped cilantro
1 lime, juiced
½ teaspoon lime zest

Steps:

Preheat an outdoor grill for medium-high heat; lightly oil the grate.
Cook the pineapple, red bell pepper, and jalapeno pepper on the preheated grill, turning frequently, until the pineapple has mild grill marks and the peppers are browned on all sides, about 3 minutes for pineapple and 5 to 7 minutes for peppers. Carefully remove from grill and place peppers in paper bag to cool.
After peppers are cool, rub skins off gently with paper towels, cut in half, and remove and discard seeds. Cut the cooled pineapple and peppers into a small dice and place into a bowl. Add the mango, red onion, cilantro, lime juice, and lime zest; stir to combine. Cover the bowl with plastic wrap and refrigerate for 8 hours to 1 day before serving.

Nutrition Facts : Calories 48 calories, Carbohydrate 12.4 g, Fat 0.2 g, Fiber 1.6 g, Protein 0.6 g, Sodium 2.4 mg, Sugar 9.7 g

PINEAPPLE CUCUMBER SALSA

Pineapple Cucumber Salsa image

It's hard to beat the sweet, tangy taste of fresh salsa on a hot summer day. This makes a great topping for grilled fish or chicken. If serving with chips, be sure you have enough-it'll go fast. Teri Rasey - Cadillac, Michigan

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 2-1/2 cups.

Number Of Ingredients 10

Ingredients

1-1/2 cups finely chopped fresh pineapple
1 cup finely chopped seedless cucumber
1/4 cup lime juice
1/4 cup finely chopped red onion
2 tablespoons minced fresh cilantro
4-1/2 teaspoons chopped seeded jalapeno pepper
1 garlic clove, minced
1 teaspoon sugar
1 teaspoon grated lime zest
1/4 teaspoon salt

Steps:

In a large bowl, combine all ingredients. Cover and refrigerate until serving.

Nutrition Facts : Calories 18 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 60mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 0 protein.

CUCUMBER-MANGO SALSA

Cucumber-Mango Salsa image

This is a salsa my friend from Trinidad taught me when I was in the navy. We serve this at all Super Bowl parties and picnics in our family! Delish!

Provided by Chrissy

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Mango Salsa Recipes

Time 2h30m

Yield 16

Number Of Ingredients 8

Ingredients

3 mangos - peeled, seeded and diced
1 cucumber - peeled, seeded, and diced
2 jalapeno peppers, seeded and finely chopped
1 large onion, finely diced
1 clove garlic, minced
¼ cup chopped fresh cilantro
1 tablespoon lime juice, or to taste
salt and pepper to taste

Steps:

Stir together the mango, cucumber, jalapeno pepper, onion, garlic, and cilantro in a mixing bowl. Season with lime juice, salt, and pepper. Refrigerate at least 2 hours before serving to allow the flavors to blend.

Nutrition Facts : Calories 32.1 calories, Carbohydrate 8.2 g, Fat 0.1 g, Fiber 1 g, Protein 0.4 g, Sodium 1.8 mg, Sugar 6.4 g

PINEAPPLE, MANGO & CUCUMBER SALSA

Pineapple, Mango & Cucumber Salsa image

Make and share this Pineapple, Mango & Cucumber Salsa recipe from Food.com.

Provided by Little Bee

Categories Sauces

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup pineapple, diced sm. (if using canned drain juice)
1/2 cup firm ripe mango
1/2 cup cucumber, diced & peeled
1/3 cup red bell pepper, diced
1/3 cup tomatoes, diced
3 tablespoons green onions, finely chopped
1 lime, juice of
1 jalapeno, seeded and chopped fine to taste
salt

Steps:

Cut all ingredients in small diced; mix well, adjust seasoning. Chill to marinate and marry flavors. Cook time is Chill time.

Nutrition Facts : Calories 35.4, Fat 0.2, Sodium 2.8, Carbohydrate 9.1, Fiber 1.4, Sugar 6.4, Protein 0.7

PINEAPPLE MANGO SALSA

Pineapple Mango Salsa image

Provided by Food Network

Categories condiment

Time 20m

Yield 10 to 12 servings (about 1 quart)

Number Of Ingredients 10

Ingredients

2 cups diced fresh pineapple
2 cups diced fresh mango
1 cup diced red bell pepper
1/4 cup fresh cilantro leaves, chopped
1/4 cup fresh lime juice
Pinch cayenne pepper
Pinch ground cumin
Pinch sea salt
1 jalapeno, seeded and diced
One 5-ounce bag blue corn tortilla chips, for dipping

Steps:

Gently mix the mango, pineapple, bell pepper, cilantro, lime juice, jalapeno, cayenne, cumin and salt in a medium to large mixing bowl.

PINEAPPLE, PAPAYA & MANGO SALSA

Pineapple, Papaya & Mango Salsa image

Obviously sweet because of the fruit but a slight hint of heat because of the pepper. We love this on grilled ahi, steamed uhu or aweoweo. I worked out this recipe after several failed attempts. We are blessed to live in Hawaii where fresh-off-the-tree fruit and great pineapples are easy to find, but try it anyway. As a variation, skip the pineapple and use chopped, seeded cucumber. Enjoy!

Provided by KauaiCarolAnn

Categories Mango

Time 30m

Yield 4 1/2 cups

Number Of Ingredients 11

Ingredients

1 1/2 cups pineapple, ripe, small dice
1 1/2 cups papayas, ripe, small dice (fresh from tree in HI)
1 1/2 cups mangoes, ripe, small dice (fresh from tree in HI)
1 teaspoon gingerroot, crushed (the prepared kind from jar works)
1/4 teaspoon garlic, crushed (the prepared kind from jar works)
2 tablespoons red onions, very fine chop
6 tablespoons fresh cilantro, well chopped, stay away from the stems
5 dashes Tabasco jalapeno sauce
1 tablespoon lime juice, fresh squeezed
1 ounce jalapeno juice (liquid from jarred jalapenos)
6 slices jalapenos, very fine chop (from above jar, SLICES, not whole!)

Steps:

All the work is in dicing the fruit.
One whole pineapple is around 2 1/2 cups, 2 medium papaya and 2 medium mangoes are around 2 cups per each fruit to give you a hint about how much to get.
Combine everything and stir very, very gently.
Chill for at least 6 hours.
Keeps in fridge for 4-5 days.

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