Summer needs a salsa this bright and this easy. Ripe pineapple, mango, creamy avocado, jalapeño heat, red onion, tomatoes, cilantro, and lemon juice: chop everything, toss it together, and let it sit for fifteen minutes. That rest time actually matters. The juices meld and the whole bowl gets more cohesive. Good with tortilla chips at a cookout or spoon it over grilled fish. Either way, a bowl this colorful tends to disappear fast.
How to Make Pineapple, Mango and Avocado Salsa
Cut everything the same size
Uniform dice makes every bite balanced. Aim for about half-inch pieces across the board. Uneven chunks mean some bites are all jalapeño and some are all mango, which defeats the point.
Keep the avocado from browning
Toss the diced avocado with a tablespoon of lemon or lime juice before adding it to the bowl. The acidity slows oxidation. If you are making this ahead, add the avocado in the last few minutes before serving. 
Jalapeño heat control
One full cup of jalapeño is aggressive. Start with half, taste, and go from there. Remove the seeds for less heat; leave them in for more. The sweetness of mango and pineapple handles quite a bit of chili without being overwhelmed.
A Summer Refreshment – Pineapple, Mango and Avocado Salsa
- Total Time: 15 minutes
- Yield: Serves 4
- Diet: Gluten-Free, Vegetarian
Description
Sweet, spicy, and refreshing, this salsa is perfect for a summer gathering. Serve with tortilla chips or as a topping for grilled meats.
Ingredients
- 1 cups (237 ml) Pineapple
- 1 cups (237 ml) Mango
- 1 cups (237 ml) Avocado
- 1 cups (237 ml) jalapeno
- 1/2 cups (118 ml) Red onion
- 5-6 Grape tomatoes
- 1 cups (237 ml) Lemon
- 1/2 cups (118 ml) Cilantro
- Salt
- Black pepper
Instructions
- Wash and cut all fruits into equal dimensions for a uniform texture.
- In a large bowl, combine the cut fruits, minced jalapeno, minced onions, chopped tomatoes, and cilantro.
- Add a generous squeeze of lemon juice (approximately half a lemon).
- Season with salt and pepper to taste.
- Gently stir, cover, and let the flavors blend.
- Serve at room temperature or chilled with tortilla chips.
- This salsa also complements meat dishes such as chicken or lamb burgers.
Notes
- For optimal flavor, let the salsa sit for at least 15 minutes after mixing to allow the flavors to meld.
- To prevent browning, gently toss the diced avocado with a tablespoon of lime juice before adding it to the other ingredients.
- If you prefer a milder salsa, remove the seeds and membranes from the jalapeño before mincing.
- Prep Time: 15 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Latin American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 15
- Sodium: 100
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 25
- Fiber: 5
- Protein: 3
- Cholesterol: 10
Frequently Asked Questions
How ripe should the mango and avocado be?
Use a mango that gives slightly when pressed but isn’t mushy. The avocado should be ripe but firm enough to hold its shape when diced. Overripe fruit will turn the salsa into mush.
Can I make this salsa ahead of time?
You can prep it up to 2 hours ahead and keep it covered in the fridge. Beyond that, the avocado starts to soften and brown. If making further ahead, add the avocado just before serving.
What can I use instead of jalapeno?
Serrano peppers work well and are a bit hotter. For less heat, try a poblano pepper, diced small. You want some kick to balance the sweet fruit, so don’t skip the pepper entirely.
