Pineapple-Mango Salsa
Serves: 6, 1 cup servings
  • gredients
  • 2 cups Mango, diced from fresh or frozen
  • 2 cups Pineapple, diced from fresh or frozen
  • ¼ cup Jicama, chopped
  • ½ cup orange pepper, diced
  • ½ cup red pepper diced
  • 1 tomato, diced
  • 1 lime
  • 2 tbsp 100% pomegranate juice, no sugar added
  • ⅛ cup cilantro, unpacked
  1. Dice the mango, pineapple, peppers, and tomato and toss in a large bowl together. If using frozen mango or pineapple, defrost and then toss in large bowl. If you don’t have time to defrost first, separate the chunks and they will defrost fairly quickly as they are tossed in the bowl.
  2. Chop cilantro.
  3. Add cilantro and Jicama to bowl.
  4. Cut lime in half and squeeze both halves over bowl.
  5. Add pomegranate juice and toss everything for a final time.
Nutrition Information
Calories: 76 Fat: 0 g Carbohydrates: 19 g Sodium: 4 Fiber: 2.5 g Protein: 0 g
Recipe by Nutrition Twins at