Tropical Pineapple Mango Salsa with Wonton Chips

Fresh pineapple — not canned — is the non-negotiable here. The texture holds, the sweetness is more vivid and less syrupy, and the flavor carries through the dressing rather than disappearing into it. Ataulfo mango, sweeter and less fibrous than standard commercial mango, is worth seeking out at a Caribbean or Asian grocery store.

The wonton chips can be made 3 days ahead and kept airtight. The salsa is best after 30 minutes of macerating and should be used within 4 hours — beyond that it gets too wet. The red onion rinse (5 minutes in cold water) removes the sharpness while keeping the color and crunch.

Ingredients (serves 12–16 as a mimosa bar accompaniment):

Tropical Pineapple Mango Salsa: - 14 ⅛ oz fresh pineapple, cut into ½-inch dice (approximately ½ medium pineapple — fresh is essential; canned pineapple is too sweet and wet) - 2 ripe Ataulfo mangoes (or 1 large Tommy Atkins mango), cut into ½-inch dice - ½ medium red onion, very finely diced (rinsed in cold water for 5 minutes to reduce sharpness) - 1–2 jalapeños, seeds removed, very finely minced (adjust to heat preference) - 1 red bell pepper, finely diced (adds color and crunch) - 2 ⅛ oz fresh cilantro leaves, roughly chopped - Zest and juice of 2 limes (approximately 4 tablespoons juice) - 1 tablespoon extra virgin olive oil - 1 tablespoon honey - ½ teaspoon ground cumin - ¼ teaspoon smoked paprika - Salt and cracked black pepper

Wonton Chips: - 36 square wonton wrappers (available fresh in the refrigerated section of most Asian grocery stores and many Whole Foods) - 3 tablespoons neutral oil for brushing - Flaky sea salt - Optional: a dusting of smoked paprika, sesame seeds, or everything bagel seasoning

Salsa Instructions: Combine pineapple, mango, rinsed red onion, jalapeño, red bell pepper, and cilantro in a large bowl. Whisk together lime zest, lime juice, olive oil, honey, cumin, and smoked paprika. Pour over the fruit and toss gently to coat. Season assertively with salt and pepper. Taste: the salsa should be bright and acidic from the lime, sweet from the fruit, and have a clear but not overwhelming heat from the jalapeño.

Allow to rest at room temperature for 30 minutes before serving — the flavors meld and the fruit releases its juices into a natural dressing. Refrigerate for up to 4 hours; stir before serving. (The salsa continues to improve for up to 2 hours but becomes too wet beyond that point as the fruit continues to release juice.)

Wonton Chips: Preheat oven to 375°F. Brush each wonton wrapper lightly with oil on one side. Cut each wrapper diagonally to form two triangles. Arrange in a single layer on parchment-lined baking sheets. Sprinkle with flaky salt and optional toppings. Bake 6–8 minutes until golden, crisp, and puffed. Watch carefully — they can go from golden to burnt in under a minute. Cool completely on a wire rack. (Can be made 3 days ahead; store in an airtight container at room temperature.)

Service: Serve the salsa in a wide, shallow bowl with a serving spoon. Arrange wonton chips alongside in a separate bowl or spread on a board. Garnish the salsa with additional cilantro leaves, a lime wedge, and a pinch of chili flakes for visual appeal.

The Mimosa Pairing Logic: This salsa was designed with the tropical mimosa family in mind: pineapple coconut mimosas, tropical mango mimosas, and passionfruit mimosas are all amplified by this preparation. The lime acidity in the salsa directly echoes the citrus in any juice-based mimosa, while the tropical fruit notes create a seamless flavor continuum between bite and sip. Even a classic orange mimosa is elevated — the jalapeño's heat makes each sip taste cleaner and more refreshing.

Reference Links: - Fresh pineapple selection guide: The Spruce Eats - Ataulfo mango guide: Wikipedia - Wonton wrapper uses: Serious Eats

Variations: Add diced avocado to the salsa immediately before serving for a creamier, richer version. Replace the wonton chips with plantain chips for a more Caribbean flavor direction. Add pomegranate arils to the salsa for a beautiful color contrast and tart pop.

Make-Ahead: Wonton chips (3 days, airtight at room temperature); salsa (4 hours maximum, refrigerated — drain excess liquid before serving if it has accumulated). Do not combine chips and salsa ahead of time.

Pro Tips: The rinsing of the red onion is essential — raw red onion has a sharpness that overwhelms the delicate tropical fruit flavors. A 5-minute cold water soak removes the harsh compounds while preserving the onion's bite and color. Fresh pineapple has a distinctly more vibrant, less syrupy sweetness than canned; the texture also holds up far better in the salsa without becoming mushy.