Pineapple Mango Salsa is a sweet, fruity, colorful summer salsa made with fresh pineapples, sweet mangos, red onion, sweet red pepper, jalapeños, and lime juice. It’s an easy fresh fruit salsa you can enjoy with a bowl of chips or scattered on top of fish, chicken, tacos, and more!
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox.
If you love tropical fruit recipes, definitely check out Pineapple Turkey Tacos, Mango Energy Balls, Pineapple Carrot Cake, or Strawberry Mango Salad.
Why You’ll Love This Recipe
- Sweet, juicy, fruity, and FULL of vibrant color.
- Mango and pineapple amp up a traditional salsa recipe.
- Perfect sweet and savory combo that works as an appetizer, snack, or taco topper!
- My family’s favorite way to enjoy a chunky salsa full of tropical flavors during the summer months.
Salsa Recipe Ingredients
This recipe for mango pineapple salsa is made with a handful of fresh ingredients easy to find at the grocery store. We will need:
- fresh pineapple – pick up a whole pineapple in the produce section. To know you have a ripe pineapple, pull out one of the green leaves in the center. If it pops out easily, it’s ready!
- mangos – we need two large red or yellow mangos. You know when they are ripe when the fruit gives slightly when gently squeezed.
- red bell pepper – bell peppers add delicious crunch and color. I love red bell pepper for a balance in color, but you can use green, orange, or yellow.
- red onion – red onion adds that extra savory bite and gives it the true salsa appeal.
- jalapeño pepper – chop the jalapeño finely. To increase the heat level, keep the ribs and seeds intact for an extra spicy pineapple mango salsa.
- fresh cilantro – it just wouldn’t be salsa without some cilantro.
- fresh limes – fresh lime juice will give you the brightest flavor. You will need the juice from about two limes.
- fine sea salt – to enhance all those fruity flavors.
- black pepper – for an extra layer of spice.
Recipe Substitutions & Notes:
While I love this mango pineapple salsa recipe just the way it is, you can try any of the following substitutions to give it your own personal touch:
- onions – red onion is sweeter, but you can use a few small mild shallots, one small white onion, or one bunch green onions.
- chili – swap out the jalapeño for fruity Fresno chili or spicy serrano instead.
- fresh herbs – not a fan of cilantro? Try subbing out half the quantity with fresh mint to mellow its flavor, or sub it with fresh parsley or fresh basil instead.
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
How to Cut a Pineapple
While it’s easy to grab a package of those pre-cut fruit, it’s even easier to cut the pineapple at home. Although everyone has their own technique, here’s my favorite way to cut a pineapple:
- With a large sharp knife, cut off the top and bottom of the pineapple.
- Then, cut the pineapple in half, place flat side down, and cut again so you have 4 quarters. Slice the core out from each quarter on a diagonal and discard.
- Flip the quarters over and with the skin side down on the cutting board, cut into the pineapple lengthwise, being careful not to cut through the skin. Then, cut into the pineapple crosswise to make small pieces.
- Now, slide the knife along the bottom to remove the pineapple chunks from the skin. If you need your chunks smaller for more bite sized pieces, you can chop them smaller after removing from the skin.
How to Cut a Mango
Mangos are unique because they have a big giant white pit in the middle, so the key is to identify the seed and work around it. Here’s how I like to cut a mango:
- First, peel the skin with a vegetable peeler.
- Place the mango right side up on the cutting board and place the knife about 1/4-inch away from the middle. Cut in a semicircle motion around the pit. Repeat the same process on the other side, as well as the two smaller sides. You should have 4 mango “cheeks” (2 large, 2 small).
- Place the cheeks flat side down. Cut into strips, then cut the strips into bite size pieces.
TIP: Mangos not ripe? Seal them in a paper bag and allow them to sit at room temperature. They should be ripe in 1-2 days.
Step-by-Step Instructions
Most of the work for this pineapple mango salsa recipe comes from cutting the fruit. Once you have that down, all it is is a simple mix and season. Here’s how I like to do it:
Mix Prepared Fruit
In a large bowl, add chopped pineapple, mango, bell pepper, onion, jalapeños, and cilantro.
Season
Toss with lime juice, salt, and pepper. Taste and adjust seasoning as desired.
Serving Suggestions
This pineapple mango salsa recipe is a great way to amp up any meal or protein as it can be served in so many different ways. This will be a new summer staple the whole family will love. Some of my favorite ways to serve include:
- Chips: Serve it with a large bowl of grain-free or regular tortilla chips and get snacking.
- Protein: Elevate any type of protein like grilled chicken breast, pork chops, steak, white fish, shrimp, or salmon.
Storage & Make Ahead Tips
Leftover pineapple mango salsa will keep in an airtight container in the fridge for 2-3 days. The longer it sits, the juicier it will become. Give it a good stir just before serving.
Make Ahead: If you want to make the mango and pineapple salsa recipe ahead of time, prep all the fruit and veggies up to 2 days in advance. The morning of serving, toss it with the lime juice, salt, and pepper. Although the salsa will keep for many days, if I am making this for a party or guests, I like to wait until the day of serving to toss it with the acid and salt so the fruit holds its texture and integrity.
Recipe FAQs
What do you eat with mango salsa?
The possibilities are endless. Pineapple mango salsa is delicious with tortilla chips, on tops of fish tacos, or any type of grilled meat or seafood.
What is pineapple salsa made of?
Pineapple salsa is a chunky salsa made with pineapple, mangos, bell pepper, red onion, jalapenos, cilantro, lime juice, salt, and black pepper.
What can you substitute for mango in salsa?
Just about any fresh fruit will work and it is a great way to use ripe fruit when in season. Replace the mango with 2 cups of diced peaches, strawberries, or, yes, tomatoes.
More Appetizer & Snack Recipes You’ll Love:
If you make this Pineapple Mango Salsa recipe, be sure to leave a comment and star rating on the blog! I love hearing from you, and it helps others learn more about the recipe too. Xx Ashley
Pineapple Mango Salsa
Ingredients
- 2 cups fresh small pineapple chunks, see notes
- 2 large mangos, chopped (see notes)
- 1 large red bell pepper, deseeded and diced
- 1 small red onion, about ⅓ cup diced
- 2 jalapeños, seeded and diced
- ¼ cup chopped fresh cilantro
- 2 limes, juiced (about ¼ cup)
- ¼ teaspoon fine sea salt
- ¼ teaspoon black pepper
Instructions
- Add chopped pineapple, mango, bell pepper, onion, jalapeños, and cilantro to a large bowl. Add lime juice, salt, and pepper and toss to combine.
- Serve with your favorite chips, on fish, tacos, salad and more.
Recipe Notes:
Nutrition Information
photography by Monica Stevens Le
Leave a Reply