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Pineapple Mango Salsa

A vibrant and tropical salsa featuring sweet pineapple and mango, crisp bell pepper, and a kick of jalapeño, all bound together with lime and honey. Perfect as a dip or topping for various dishes.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: Caribbean, Latin American
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup diced pineapple Look for a fragrant base and slight give when pressed.
  • 1 cup diced mango Choose mangoes that give slightly to gentle pressure.
  • 1/2 cup diced bell pepper (red or green) Pick bright, glossy skins with no soft spots.
  • 1 jalapeño, minced Remove seeds for milder heat.
  • 2 tablespoons honey For a vegan version, substitute with agave syrup.
  • 1 lime, juiced Start with half to taste before adding more.
  • to taste pinch salt Adjust according to preference.
  • optional fresh cilantro, chopped For added flavor and garnish.

Method
 

Preparation
  1. Prepare the fruit and vegetables by cutting pineapple and mango into uniform 1/2-inch dice and the bell pepper into crisp pieces.
  2. Mince the jalapeño, ensuring to remove seeds for milder heat.
  3. Whisk together honey, lime juice, and salt in a small bowl until smooth.
  4. Combine diced fruit, bell pepper, and jalapeño in a medium bowl.
  5. Pour the dressing over the mixture and toss gently to coat without overmixing.
  6. Adjust seasoning to taste, adding more salt, lime, or honey as needed.
  7. Serve immediately or chill briefly before serving.

Notes

Store leftovers in an airtight container for up to 2–3 days. Best served cold or at room temperature. Do not reheat.