Best 11 Pineapple Papaya Mango Salsa Over Jasmine Rice Recipes

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When it comes to tantalizing your taste buds with a tropical explosion, a dish blending pineapple, papaya, mango salsa, and jasmine rice emerges as a culinary masterpiece. This vibrant combination captivates the senses, offering a harmonious balance of sweet, tangy, and aromatic flavors. As you embark on a culinary adventure with this recipe, prepare to be transported to an enchanting realm where each bite unveils a symphony of textures and tastes. The fusion of juicy pineapples, ripe papayas, and succulent mangoes, embraced by a vibrant salsa, creates a delectable topping for fluffy jasmine rice, resulting in a dish that promises to tantalize your palate and leave you craving for more.

Let's cook with our recipes!

PINEAPPLE, PAPAYA & MANGO SALSA



Pineapple, Papaya & Mango Salsa image

Obviously sweet because of the fruit but a slight hint of heat because of the pepper. We love this on grilled ahi, steamed uhu or aweoweo. I worked out this recipe after several failed attempts. We are blessed to live in Hawaii where fresh-off-the-tree fruit and great pineapples are easy to find, but try it anyway. As a variation, skip the pineapple and use chopped, seeded cucumber. Enjoy!

Provided by KauaiCarolAnn

Categories     Mango

Time 30m

Yield 4 1/2 cups

Number Of Ingredients 11

1 1/2 cups pineapple, ripe, small dice
1 1/2 cups papayas, ripe, small dice (fresh from tree in HI)
1 1/2 cups mangoes, ripe, small dice (fresh from tree in HI)
1 teaspoon gingerroot, crushed (the prepared kind from jar works)
1/4 teaspoon garlic, crushed (the prepared kind from jar works)
2 tablespoons red onions, very fine chop
6 tablespoons fresh cilantro, well chopped, stay away from the stems
5 dashes Tabasco jalapeno sauce
1 tablespoon lime juice, fresh squeezed
1 ounce jalapeno juice (liquid from jarred jalapenos)
6 slices jalapenos, very fine chop (from above jar, SLICES, not whole!)

Steps:

  • All the work is in dicing the fruit.
  • One whole pineapple is around 2 1/2 cups, 2 medium papaya and 2 medium mangoes are around 2 cups per each fruit to give you a hint about how much to get.
  • Combine everything and stir very, very gently.
  • Chill for at least 6 hours.
  • Keeps in fridge for 4-5 days.

PAPAYA PINEAPPLE SALSA RECIPE



Papaya Pineapple Salsa Recipe image

Papaya Pineapple Salsa Recipe is a must-make for your for Cinco de Mayo Fiesta this year!

Provided by Ruthie A Knudsen

Categories     Appetizer

Time 10m

Number Of Ingredients 10

1 cup papaya, peeled and diced
2/3 cup fresh pineapple, diced
1/4 cup red onion, diced
1 tablespoon jalepeno, seeded and minced
2 tablespoons white wine vinegar
2 teaspoons minced cilantro
1/2 teaspoon lime zest
1 teaspoon lime juice
1 1/2 teaspoon sea salt
1/2 teaspoon pepper

Steps:

  • In small mixing bowl combine all ingredients; toss to combine.
  • Serve cold with tortilla chips.
  • Enjoy your Papaya Pineapple Salsa Recipe!

Nutrition Facts : Calories 43 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 2 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 798 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

PINEAPPLE, PAPAYA, MANGO SALSA OVER JASMINE RICE



Pineapple, Papaya, Mango Salsa over Jasmine Rice image

This is great served with any seafood dish and especially with my Recipe #407262. I happen to like jasmine rice, but any rice that you like will work for this. It is also excellent with Mexican or spicy dishes or even just topped on some grilled chicken. It is so versatile.

Provided by SarasotaCook

Categories     Rice

Time 50m

Yield 6 1 1/2 cup servings, 6 serving(s)

Number Of Ingredients 13

6 -8 cups jasmine rice (cooked)
1 1/2 cups pineapple, diced (now I love to use fresh, but canned pineapple will work just fine, no syrup, just natural juices)
3/4 cup fresh papaya, diced fine
3/4 cup fresh mango, diced fine
1/2 cup red onion, diced fine
1/2 cup red bell pepper, diced fine
1 small jalapeno pepper, ribs and seeds removed and diced fine (add more if you like, I like a bit more, but add according to your taste)
2 scallions, fine chopped
1 teaspoon fresh lime juice (more if you want to taste)
1 teaspoon minced garlic
2 tablespoons fresh cilantro, chopped fine
salt
pepper

Steps:

  • Rice -- There are so many different kinds of rice. So I won't tell you what kind to or not to buy. I prefer a Jasmine rice, but depending on what brand you buy, just cook according to directions. Serve 1/2 cup salsa over 1 cup per rice per person. And since I have approximately 3 cups of salsa, you will need 6 cups of rice. But feel free to make what you like best.
  • Salsa -- Just mix everything all together - it is that simple. Refrigerate for at least 30 minutes covered well with plastic wrap.
  • Serve -- I like to serve individual servings, but you can easily just serve this family style in one large bowl. Just ENJOY! It is just really really good.

Nutrition Facts : Calories 735.5, Fat 1.2, SaturatedFat 0.2, Sodium 16, Carbohydrate 164.1, Fiber 7.1, Sugar 9, Protein 13.4

PINEAPPLE MANGO SALSA



Pineapple Mango Salsa image

Provided by Food Network

Categories     condiment

Time 20m

Yield 10 to 12 servings (about 1 quart)

Number Of Ingredients 10

2 cups diced fresh pineapple
2 cups diced fresh mango
1 cup diced red bell pepper
1/4 cup fresh cilantro leaves, chopped
1/4 cup fresh lime juice
Pinch cayenne pepper
Pinch ground cumin
Pinch sea salt
1 jalapeno, seeded and diced
One 5-ounce bag blue corn tortilla chips, for dipping

Steps:

  • Gently mix the mango, pineapple, bell pepper, cilantro, lime juice, jalapeno, cayenne, cumin and salt in a medium to large mixing bowl.

GRILLED PINEAPPLE MANGO SALSA



Grilled Pineapple Mango Salsa image

This salsa is so easy to make and versatile too. Add what you like, leave out what you don't like. It should taste as fresh as summer! Great with fish, chicken, pork, chips, or just with a spoon! This is a do ahead recipe for sure. It taste better the next day. Play with this salsa, I have added grapes, apples, dried cranberries, cantaloupe, honeydew melon, watermelon; just balance sweet with acid of lime or lemon. Have fun with it!

Provided by Mama Smith

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Mango Salsa Recipes

Time 8h20m

Yield 12

Number Of Ingredients 8

3 slices fresh pineapple
1 red bell pepper
1 jalapeno pepper
2 large mangos - peeled, seeded, and diced
1 small red onion, diced
¼ cup chopped cilantro
1 lime, juiced
½ teaspoon lime zest

Steps:

  • Preheat an outdoor grill for medium-high heat; lightly oil the grate.
  • Cook the pineapple, red bell pepper, and jalapeno pepper on the preheated grill, turning frequently, until the pineapple has mild grill marks and the peppers are browned on all sides, about 3 minutes for pineapple and 5 to 7 minutes for peppers. Carefully remove from grill and place peppers in paper bag to cool.
  • After peppers are cool, rub skins off gently with paper towels, cut in half, and remove and discard seeds. Cut the cooled pineapple and peppers into a small dice and place into a bowl. Add the mango, red onion, cilantro, lime juice, and lime zest; stir to combine. Cover the bowl with plastic wrap and refrigerate for 8 hours to 1 day before serving.

Nutrition Facts : Calories 48 calories, Carbohydrate 12.4 g, Fat 0.2 g, Fiber 1.6 g, Protein 0.6 g, Sodium 2.4 mg, Sugar 9.7 g

MANGO PAPAYA SALSA



Mango Papaya Salsa image

A delicious salsa that can be served with chicken or fish. Great on a warm summer day!

Provided by AMAYABESOLD

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Avocado Salsa Recipes

Time 45m

Yield 8

Number Of Ingredients 8

1 mango - peeled, seeded and diced
1 papaya - peeled, seeded and diced
1 large red bell pepper, seeded and diced
1 avocado - peeled, pitted and diced
½ sweet onion, peeled and diced
2 tablespoons chopped fresh cilantro
2 tablespoons balsamic vinegar
salt and pepper to taste

Steps:

  • In a medium bowl, mix mango, papaya, red bell pepper, avocado, sweet onion, cilantro, and balsamic vinegar. Season with salt and pepper. Cover, and chill in the refrigerator at least 30 minutes before serving.

Nutrition Facts : Calories 76.5 calories, Carbohydrate 11 g, Fat 3.9 g, Fiber 3.1 g, Protein 1.1 g, SaturatedFat 0.6 g, Sodium 5.3 mg, Sugar 6.8 g

MANGO PINEAPPLE SALSA



Mango Pineapple Salsa image

This fruit salsa served with tortilla chips is great for summer barbecues. It can also be served alongside fish and chicken entrees. -Mary Gloede, Lakewood, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 2-2/3 cups.

Number Of Ingredients 10

1 cup chopped peeled mango
1 cup pineapple tidbits
1/2 cup diced sweet red pepper
1 plum tomato, seeded and chopped
3 tablespoons minced fresh cilantro
2 green onions, sliced
2 tablespoons lime juice
1 tablespoon lemon juice
1 jalapeno pepper, finely chopped
Tortilla chips

Steps:

  • In a large bowl, combine the first nine ingredients. Cover and refrigerate for 1 hour or until chilled. Serve with tortilla chips.

Nutrition Facts : Calories 25 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 1g fiber), Protein 0 protein.

SWEET & SPICY MANGO PINEAPPLE SALSA



Sweet & Spicy Mango Pineapple Salsa image

After purchasing this salsa, I figured out the ingredients and VOILA! YUM! Enjoy this twist on salsa.

Provided by Chicagoland Chef du

Categories     Mango

Time 1h20m

Yield 2-3 cup

Number Of Ingredients 11

2 mangoes, ripe, peeled and cubed
1/2 cup fresh pineapple, cubed with juice
1/4 red onion, diced
1 -2 minced garlic clove
3 green onions, tops and all, thinly sliced
1/2 red bell pepper, diced (yellow or orange)
1 jalapeno pepper, diced
1 lime, juice of
2 tablespoons fresh cilantro, minced (to taste)
1 dash sea salt
1 tablespoon coriander

Steps:

  • Peel and cut mango into cubes, discard seed.
  • Dice pineapple, saved juice.
  • All other ingredients can be diced in the food processor. Careful not to over "pulse" to too fine a texture.
  • Combine all ingredients and let sit for one hour or more before serving.
  • Serve with tortilla chips.
  • Notes:.
  • Use more or less of your favorite ingredients.
  • Sometimes the jalapenos are not very spicy, feel free to add hot sauce (Tobasco) to spice it up if desired.

Nutrition Facts : Calories 183.3, Fat 0.8, SaturatedFat 0.2, Sodium 88, Carbohydrate 47.5, Fiber 6, Sugar 37.2, Protein 2.4

PAPAYA SALSA



Papaya Salsa image

Categories     Condiment/Spread     Fruit     No-Cook     Quick & Easy     Papaya     Pineapple     Summer     Gourmet

Yield Makes about 4 1/2 cups

Number Of Ingredients 7

2 pounds papaya (2 preferably pink-fleshed strawberry variety), peeled, seeded, and cut into 1/4-inch dice
1 1/2 cups diced (1/4 inch) fresh pineapple (from 1/2 small pineapple)
2 scallions, finely chopped
1 small garlic clove, minced
2 tablespoons fresh lime juice
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Stir together all ingredients.

PINEAPPLE, PAPAYA AND MANGO SQUARES



Pineapple, Papaya and Mango Squares image

Similar in texture to lemon bars, these have a shortbread cookie base and a delightful tropical fruit filling. From Bon Appetit magazine.

Provided by evelynathens

Categories     Bar Cookie

Time 3h15m

Yield 9 squares, 9 serving(s)

Number Of Ingredients 14

2 cups chopped cored peeled fresh pineapple
1 cup chopped peeled pitted mango
1 cup chopped peeled seeded papaya
3/4 cup packed dark brown sugar
1/2 cup orange juice
1 cinnamon stick
1/2 teaspoon grated orange peel
1/2 teaspoon grated lemon peel
1 pinch ground cloves
1 1/4 cups unsalted butter, room temperature (2 1/2 sticks)
3/4 cup sugar
3/4 teaspoon vanilla extract
1/4 teaspoon salt
2 2/3 cups all-purpose flour

Steps:

  • For filling: Combine chopped pineapple, mango, papaya, brown sugar, orange juice, cinnamon stick, orange peel, lemon peel and ground cloves in heavy medium saucepan. Cook over low heat until reduced to 1 1/2 cups, stirring frequently, about 1 1/2 hours. Remove cinnamon stick. Cool.
  • For crust: Using electric mixer, beat butter, sugar, vanilla extract and salt in large bowl just until blended. On low speed, gradually add flour, beating just until dough begins to come together. Turn dough out onto floured work surface. Gather dough into ball; divide into 2 pieces, 1 slightly larger than the other. Flatten each piece into square. Wrap each in plastic; chill 15 minutes.
  • Preheat oven to 375°F Roll out larger dough piece on lightly floured work surface to 10-inch square. Transfer dough to 9-inch square metal baking pan. Press dough onto bottom and 1/2 inch up sides of pan. Pour filling into crust. Roll out remaining dough piece on floured surface to 9-inch square. Cut into 1-inch-wide strips. Place 4 strips atop filling, spacing evenly. Place 5 more strips diagonally atop first 4 strips, forming lattice. Trim lattice edges.
  • Bake until crust is golden brown, about 50 minutes. Cool completely. Cut into 9 squares. (Can be prepared 1 day ahead. Store in single layer in airtight container at room temperature.).

Nutrition Facts : Calories 536.4, Fat 26.1, SaturatedFat 16.3, Cholesterol 67.8, Sodium 77.3, Carbohydrate 73.3, Fiber 2.1, Sugar 42.4, Protein 4.6

PINEAPPLE COCONUT JASMINE RICE



Pineapple Coconut Jasmine Rice image

Ok....my sweet tooth hit overdrive tonight and I wanted my dinner to reflect that! I didn't want to wait for dessert for the good stuff....so here is a recipe that I found from President's Choice that definitely satisfied my need for sweet....but not overkill! This IS actually a dessert but I needed something to go with my Lemon Chicken and Fresh Snow Peas...so I decided that this would fill the empty spot on my plate. While I was waiting for my chicken to finish cooking, I was sampling this Jasmine Rice delight...and it was mighty hard to wait to put it on the plate! Hope you enjoy this as much as I did!

Provided by cfletcher

Categories     Dessert

Time 35m

Yield 4 cups, 4-6 serving(s)

Number Of Ingredients 5

1 3/4 cups water
1 cup jasmine rice
14 ounces coconut milk
1/4 cup brown sugar (packed)
1/2 cup pineapple (diced)

Steps:

  • Bring water to a boil in a medium sized pot.
  • Stir in the rice and reduce heat to low.
  • Cover and cook for approximately 10 minutes or until water is absorbed (stirring occasionally),.
  • In a separate saucepan, heat the coconut milk over medium heat until hot but not boiling.
  • Add the brown sugar and stir until dissolved.
  • Add 1/2 of the coconut milk mixture to the cooked rice.
  • Let the rice stand for about 15-20 minutes.
  • Then add the diced pineapple and remainder of the coconut milk to the rice.
  • Optional: added a sprinkle of cinnamon to the top of the rice when serving.

Tips:

  • Choose ripe fruits for the salsa. This will ensure the best flavor and texture.
  • If you don't have fresh fruit, you can use frozen fruit that has been thawed.
  • Be sure to chop the fruit into small pieces so that it is easy to eat.
  • Add a little bit of heat to the salsa with some chopped jalapeño pepper or chili powder.
  • Serve the salsa immediately or chill it for later use.
  • Jasmine rice is a great option for this dish because it is light and fluffy.
  • To cook jasmine rice, rinse it well before cooking. This will remove the starch and help the rice to cook evenly.
  • Be sure to use a ratio of 1 cup of rice to 1 1/2 cups of water when cooking jasmine rice.
  • Once the rice is cooked, fluff it with a fork before serving.

Conclusion:

This pineapple papaya mango salsa over jasmine rice is a delicious and refreshing dish that is perfect for a summer meal. The salsa is made with fresh fruit, cilantro, and lime juice, and it is served over jasmine rice. The dish is light and flavorful, and it is sure to please everyone at your table.

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