Coconut-Pineapple Mango Salsa
A vibrant, refreshing salsa with sweet pineapple, juicy mango, and creamy coconut, perfect for dipping or topping grilled seafood. This hawaiian-inspired salads (vegetarian) ready in about 20 minutes blends cubed fresh pineapple, cubed ripe mango, finely diced red onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 90 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup cubed fresh pineapple
- 1 cup cubed ripe mango
- 1/4 cup finely diced red onion
- 1/4 cup chopped fresh cilantro
- 2 tbsp lime juice
- 1/4 cup unsweetened coconut flakes
- 1/2 tsp minced jalapeño
- 1/4 tsp salt
Instructions
- Step 1: In a medium bowl, combine 1 cup cubed fresh pineapple, 1 cup cubed ripe mango, 1/4 cup finely diced red onion, and 1/2 tsp minced jalapeño.
- Step 2: Add 2 tbsp lime juice, 1/4 cup unsweetened coconut flakes, 1/4 cup chopped fresh cilantro, and 1/4 tsp salt, then gently fold until evenly distributed.
- Step 3: Refrigerate for 20 minutes to allow flavors to meld, stirring once halfway through, until salsa is chilled and ingredients are well combined.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coconut-Pineapple Mango Salsa take to make?
Total time is about 20 minutes (20 min prep + 0 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Coconut-Pineapple Mango Salsa?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Coconut-Pineapple Mango Salsa?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Coconut-Pineapple Mango Salsa for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Coconut-Pineapple Mango Salsa vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
I've tried many salads recipes and this is hands down the best.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
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