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Top-down shot of vibrant pineapple mango habanero salsa in a bowl with lime and tortilla chips.

Pineapple Mango Habanero Salsa

Jessie Winstead
This pineapple mango habanero salsa is sweet, spicy, and perfect for summer snacking. It comes together in minutes and makes the perfect topping for tacos, grilled meats, or a scoopable chip dip.
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Prep Time 20 minutes
Total Time 20 minutes
Course Appetizer, Condiment, Side Dish, Snack
Cuisine American
Servings 6
Calories 53 kcal

Ingredients
  

  • 1 ½ cups pineapple diced
  • 1 mango diced
  • ¼ cup red bell pepper diced
  • ½ cup red onion finely diced
  • 1 habanero pepper finely diced (stem, membrane, and seeds removed)
  • 1 lime juiced
  • 2 tablespoons fresh cilantro chopped
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions
 

  • Add the pineapple, mango, red bell pepper, red onion, habanero, lime juice, cilantro, salt, and pepper to a large bowl.
  • Stir everything together until well combined.
  • Taste and adjust seasoning if needed, then chill until ready to serve.

Notes

  • Spice level: This salsa has a bold kick from the habanero. For a milder version, use a jalapeño instead or start with half a pepper and add more to taste.
  • Make ahead: This salsa tastes even better after it chills for 30 minutes. You can make it up to 2–3 days in advance.
  • Serving ideas: Serve with tortilla chips, spoon it over tacos, grilled shrimp, chicken, or mix into rice bowls for a tropical twist.
  • Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Not recommended for freezing.

Nutrition

Calories: 53kcalCarbohydrates: 14gProtein: 1gFat: 0.2gSaturated Fat: 0.05gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 196mgPotassium: 154mgFiber: 2gSugar: 10gVitamin A: 623IUVitamin C: 47mgCalcium: 17mgIron: 0.3mg
Keyword Pineapple Mango Habanero Salsa
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