Bring refreshing tastes of summer to your meals with this pineapple mango salsa recipe. It is light, spicy, sweet, and beautiful in color. The guided recipe from Multo™ by CookingPal® makes this an easy dip to prepare as you simply add the ingredients into the mixing bowl and let Multo™ chop and mix everything together within minutes. This salsa serves great with tortilla chips, summer barbeque dishes, on top of meat, and many other of your favorite foods!
How to make pineapple mango salsa with Multo™ by CookingPal®?
1. Prepare the fruits.
Begin this salsa by peeling and roughly cutting the mango and pineapple into chunks. Add these to the mixing bowl and use the sharp blade of Multo™ to further chop the fruit into small, even-sized pieces.
2. Prepare the pepper.
Habanero pepper is used to spice up this salsa recipe. Remove its stem, cut it in half, and finely chop to bring out its best spice.
3. Chop everything.
Now is when the magic happens! Add all of the ingredients into the mixing bowl and watch as Multo™ dices and combines the items into a beautiful salsa. Mixing the ingredients at the same time will also prevent the spiciness of the pepper from making you cry!
4. Enjoy!
Serve as desired and enjoy this fresh salsa.
Cooking tips and tricks
Save preparation time by buying already-cut fresh pineapple and mango from the store.
What are the variations of this salsa?
This pineapple mango salsa can be served in various ways:
As a dip with tortilla chips or pita bread
As a topping for fish or chicken
As a salsa to accompany your favorite taco recipe
The final verdict on this pineapple mango salsa - how does it taste?
This salsa takes minutes to prepare and will bring loads of exciting flavor to your food. It’s:
Sweet
hot
Fresh
Juicy
& Chunky!
Start your cooking adventure today! Don’t forget to share your creations by tagging us @cookingpalofficial and hash tag #MyCookingPal. Discover more delicious content by following us on social media.
Peel and pit mango and cut into 2.5cm (1-inch) pieces.
Cut pineapple into 2.5cm (1-inch) pieces.
Remove stem from habanero, then cut in half. We recommend using gloves while dealing with hot peppers. Finely chop half of the habanero and save the other half for another use.
Add mango, pineapple, habanero half, lime juice, and salt to the mixing bowl.
Chop for 5 seconds / speed 5. Transfer salsa to a medium bowl.
Remove the pit from the avocado half, and finely dice. Stir the avocado into the salsa. Cover with plastic wrap and refrigerate until needed.
