gluten free diet

By Mary Frances Pickett


Pineapple Mango Salsa

Save money with this salsa recipe. Using mangoes in place of the traditional tomatoes makes this salsa a little special. It’s sweeter than your average dip, but utterly delectable. Serve with flatbread or tortilla chips.

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Have you ever seen the pineapple mango salsa at Whole Foods? In the store near our house, it’s almost always out for sample in the produce aisle and we almost always make sure we stop for a bit. We never bought it, though, until I decided that I needed a treat before starting Eat to Live.

I grabbed it out of the bag as soon as I got home, called John into the kitchen and we eagerly dug in with our tortilla chips. Ten minutes later, we had finished the half cup of salsa off and were somewhat disappointed that $4.76 of salsa had gone that quickly. I decided that I needed to make this myself.

This weekend I found some ripe mangoes at Target and whipped this up for a quick appetizer for us and our houseguests. Everyone loved the salsa and the salsa loved my pocketbook.


(makes 2 1/3 cups)

2 mangos, diced
20 oz. can crushed pineapple, drained
2 jalepeno peppers, minced
1/2 c. cilantro, minced
juice of 1/4 lemon
1/4 tsp. salt
1/4 tsp. cumin
1/8 tsp. white pepper

Add all ingredients to a blender, and pulse on the lowest setting until the salsa is a consistency that you like. So easy!

Makes 7 servings. Per serving: 34 Calories (kcal); 0g Total Fat; 9g Carbohydrate; 0mg Cholesterol; 85mg Sodium; 1g Fiber



gluten free pineapple mango salsa recipe


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