Mango, Peach and Pineapple Salsa Recipe

Beautiful, healthy & tasty. For the dressing, I shake the following together in a medium sized glass jar: garlic, lime juice, & salt in the amounts as written plus 3/4 c pineapple juice (instead of water), 1-2 T sugar (instead of 2T), 1/4 tsp ground black pepper, 1/8 tsp cayenne pepper, & 1 T olive oil. I let the dressing sit for 5-10 minutes to let the flavors mingle, then shake again and pour over the salsa. This would be fantastic in August with fresh, local peaches. Right now I used canned, drained peaches and pineapple (save the juice for the dressing), and it is a great, change-of-pace salsa for chips or with grilled chicken.

I make this all the time and it is definitely time consuming! Recently, I acquired a Ninja system and that has helped cut down on how long I spend chopping. Try to stick with fresh fruit and vegetables if you can! Or if you prefer canned tomatoes, get sodium/HFCS free. Sometimes canned tomatoes can taste... well... tinny. Also, I normally add a load of jalapeno but somehow forgot to put that on the recipe when I posted this. Serrano peppers work equally as well. Sub in a walla wall or vidalia onion for extra natural sweetness. The water is there to simply allow the flavors to all meld together. However, if your produce is really juicy you won't need it. So, you be the judge. If you don't have peaches, nectarines are awesome here!. A lot of people have said that this makes a lot and it does! However, at family functions I use the ENTIRE pineapple and an extra mango with about twice as much cilantro and twice the onion to make enough. It never lasts. Try it on your next fish tacos or blend some with a bit of olive oil and red wine vinegar to make a healthy salad dressing. (Goes great on grilled chicken too and I recently made this as a topping for el pastor).. HELPFUL HINT-- A little extra sugar and a bit of extra salt will up the flavor and help pull the juices out of the fruit if you don't have time to let this sit. Stir it a couple times an hour and press the fruit down into the juice. Seems silly, but it works

The flavor is bold without being overwhelming.

This recipe takes a whole new twist on salsa. My husband loved it. He is not a sweet salsa kind of person, but he loved it. We harvest a bunch of pineapples this year and needed to find a good way to use it all up. 12 is a lot. This used up most of one pineapple. Cilantro, plum tomatoes and onions also came from the garden. We smoked pork chops and used this salsa with dinner. It was very good. Great flavors. Will be using this again. Will have to try this on company next. I recommend this one. Oh, btw, it does require a lot of standing and chopping. I think next time I make this, I will use on commentors advise of using my food processor. Will post again when I do it this way as to how this method turned out. I used a can of peaches, as it would take to long for it to ripen enough to use. It was also fine. Tomorrow I will use it on fish tacos. I also thought it may be good on cajun salmon.

This recipe makes an absolutely delicious salsa! It is good on and with so many things. I used the fruit juice that came from the fruit instead of water as called for, and reduced the cilantro to 1/2 cup. The easiest way to chop everything is by using a Vidalia Onion Chopper" purchased at Bed, Bath & Beyond. By using their 20% off coupon the cost is only $15. This is my favorite kitchen tool and chops way more than just onions! It not only saves time, everything it chops comes out about the same size, so my dishes are more visually appealing. After all, presentation is everything!

Awesome salsa! Very filling with all the healthy ingredients I followed others advice by: "For the dressing, I shake the following together in a medium sized glass jar: garlic, lime juice, & salt in the amounts as written plus 3/4 c pineapple juice (instead of water), 1-2 T sugar (instead of 2T), 1/4 tsp ground black pepper, 1/8 tsp cayenne pepper, & 1 T olive oil. I let the dressing sit for 5-10 minutes to let the flavors mingle, then shake again and pour over the salsa."

I made this tonight with honey and Serrano peppers. I omitted the tomatoes and garlic since I am canning this recipe for grilled fish tacos. SO DELISH ?. I doubled the recipe and I’m letting it rest and meld for canning. I love HEAT in my dishes and

I leave out the 3/4c of water and red/yellow bell peppers and add jalapeño and throw all of it in food processor. It saves lots of time and you still get all the wonderful flavors! I've made it a few times and the last time I substituted frozen mango and peaches that I let thaw a bit, and it's just as yummy!

This salsa is delicious!! The recipe is definitely a keeper! I did add a little more lime juice than called for, but that’s just a personal preference The only thing I would do differently is I would taste it before adding the sugar. The fruit I got was so good and sweet that I don’t think the sugar would have even been needed. I’m going to try it on top of cedar plank salmon!

I only used peaches. No garlic. Did not add water because the peaches provide enough liquid after chilling. Very delicious. Would recommend.

I liked the recipe but I'm glad I read the reviews first. I cut the amount of cilantro in half, and if I'd thought about it I would have cut the salt in half too. I also only used one tablespoon of sugar. I doubled the pineapple and peaches to make up for the salty taste and that balanced it out nicely. I didn't need water, the juice from the fruit is plenty of liquid. This would be good on a wide variety of grilled meat dishes and also as a dip for chips. I'll definitely be making this often.

love it

Made this for a group of twenty, went well with the chicken and salmon. Disappeared with a quickness.

I made this and put it on some mahi mahi tacos topped with an avocado lime ranch dressing it was an instant hit!

My husband went back for seconds 😂

Easy to make and delicious. Leave out jalapeños if to spiced for children

I love this recipe! Prep time is a little underestimated, lots to chop. I don't like raw garlic or jalapeno so I used garlic powder and added Frank's hot sauce. Served it with Chiavetta's marinated pork tenderloin grilled. Chiavettas is a WNY marinade. Greatly enjoyed.

Love it

Loved this so much! I had to improvise quite a bit because I did not have fresh fruit, so I used frozen peaches and mangoes (no pineapple). I love recipes like this that are conducive to using what you have on hand. Also had to leave out the yellow pepper but I had everything else. Used as a topping for carne al pastor over black beans & rice. OMG, I loved this! Can't wait to make it again.

I left the mango and peaches out and it was very good anyway. Served it with Mahi Mahi and coconut rice. Just perfect!