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  • Michael D. Richardson

Mad Beach Fish House - Mango Pineapple Salsa Recipe

One of our favorite things is when a customer says, “I’d sure love to have that recipe!” The reason we love it so much is because it tells us our customers enjoyed the meal they just finished, and we’re probably going to see them again!

Until recently, we never really thought much more about it. But we’re changing that with this Blog post!

Today, we’re sharing our recipe for Mango Pineapple Salsa. When you just can’t make it out to visit us, or maybe you’re just feeling like lounging at home, but you’re craving some of that great Mango Pineapple Salsa you had at Mad Beach Fish House, now you can enjoy it at home while you’re binge watching and catching up with your favorite shows on Netflix over the weekend.

We think this recipe is great for a lot of things. Use it for barbecues, with seafood and chicken, or just keep it old fashioned with some chips at the beach. No matter how you choose to enjoy this recipe for Mad Beach Fish House Mango Pineapple Salsa, we’re happy to share the recipe with you.

Mad Beach Fish House Mango Pineapple Salsa


(Or just 1 if you're really hungry and feeling a little greedy!)


one pineapple, two mangos, two oranges, two jalapenos fresh, 1/2 red onion, ten cherry tomatoes, two limes, one bunch of cilantro.


Cut all veg as follows

Pineapple: peel, core, dice.

Mango: peel core dice.

Orange: peel, dice.

Jalapeno: stem, slice into wheels about 1/8 inch thickness (leaves seeds in if you like your salsa with some heat).

Red Onion: peel, fine dice. cherry tomatoes: slice in thirds. limes, juice only, cilantro: remove stems, rough cut seeds.

Once processed, combine items in a mixing bowl and toss until well mixed.

Refrigerate for best shelf life.


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