Pineapple mango salsa with fresh, juicy mango, sweet pineapple, bright lime juice, and just the right amount of heat from jalapeños. It’s the perfect mix of sweet and savory! Serve it with chips, inside tacos, or over chicken, fish, or salads.
Love fresh salsa? Try this peach mango salsa, chipotle corn salsa, or healthy fruit salsa are all delicious takes on traditional salsa.
Mango season, ILYSM. I’m busy putting fresh mango in everything (ahem mango spinach smoothie). I love all things tropical fruit.
But, I’m also a sucker for tacos. And pretty much all Mexican recipes. I love healthy guacamole, pork tenderloin tacos, and crispy carnitas any day of the week.
So I’m combining my two loves so you can put mango on all your favorite Mexican recipes too. And serve it with a mango margarita.
Why You’ll Love this Mango Pineapple Salsa
- Perfectly balanced: sweet, a little spicy, tangy, and fresh.
- Easy to customize with what you have on hand.
- Turn the heat up or down.
- Delicious salsa with tropical flavors.
- Great for topping for grilled chicken breast, salmon, steak, or pork.
- Make-ahead friendly.
- Great recipe for a BBQ.
Ingredients You Need
You only need a handful of ingredients to bring this mango pineapple salsa recipe together in 15 minutes or less. Skip to the recipe card for exact measurements.
- Pineapple: grab one whole pineapple and quickly core it. You can use canned pineapple in a pinch.
- Mango: 2 fresh mangos add more tropical flavor. Ripe mango will still be firm but have some give.
- Jalapeño pepper: for a little heat. Add as much or as little as you want.
- Red pepper: for crunch, color, and flavor.
- Red onion: a must for any salsa recipe.
- Fresh limes: use fresh juice lime juice from a couple real limes—it makes all the difference.
- Cilantro: buy a bunch and chop it finely. Store any extras in the fridge.
- Kosher salt: I will always call for kosher salt, especially in salsas and guac.
Choosing the Right Mango and Pineapple
You shouldn’t have a problem finding ripe pineapple or sweet mango in the summer months. When you’re at the grocery store, look for the mango that’s red on the outside rather than yellow all the way around.
To tell if a mango or pineapple is ripe, give it a gentle squeeze. Ripe sweet mangos will give just slightly, but not have any soft spots. The same goes for fresh pineapple! Rock hard fruit likely means it’s underripe.
Ripen them faster: put them in a brown paper bag with an apple or banana.
How to Make this Recipe
This is a step-by-step overview of how to make this easy pineapple mango salsa recipe. Skip to the recipe card for printable instructions.
- Chop the fresh ingredients: Use a sharp knife to chop the pineapple, mango, bell peppers, onions, spicy jalapeños and cilantro. It takes a few minutes to cut the mango and pineapple, but that’s the hardest part!
- Mix it all together: Add the chopped pineapple, mangos, red pepper, red onion, jalapeño and cilantro in a large bowl. Toss it with lime juice and kosher salt. Taste and add more lime, salt, or cilantro as needed.
Tools for this Recipe
You don’t need any special equipment for this recipe—just the basic kitchen tools. Use your favorite sharp chef’s knife and a cutting board to chop all of the ingredients.
Use measuring cups to measure ingredients and a large mixing bowl to toss it all together. This is my favorite citrus juicer, but you can use a hand juicer too.
What to Eat with Mango Salsa?
Mango salsa is so versatile because you can eat it on its own as a dip with chips or use it to finish a chicken or fish dish. It’s also great inside tacos or on top of a salad! Here are a few ideas:
- Pair with salmon like this honey glazed salmon.
- Top your favorite tacos, especially fish tacos and shrimp tacos (my favorite way!)
- Pair with a simple grilled chicken and rice (especially cilantro lime chicken).
- Eat as a dip with tortilla chips, plantain chips.
- Top a simple salad with your favorite Mexican toppings.
Fruit Salsa Tips and FAQs
Dice all the fruit into small pieces so you can easily scoop it on a chip, but not so small that the fruit gets lost. The pineapple and mango should be about the same size, but you can chop the onions, peppers, and jalapeño a bit smaller.
Most grocery stores offer pre-cut fruit in the produce section. You can purchase this if you want, but there isn’t an easy way to tell if that fruit is at its ripest (and sweetest). Avoid frozen fruit for this recipe.
Leave the seeds in the jalapeño if you like spicy salsa. Not a fan of spice? De-seed and remove white membrane of the jalapeño, or omit it altogether.
Storing Leftovers
Store leftover pineapple mango salsa in an airtight container in the fridge for up to 3 days. The fresh lime juice helps all the fruit and veggies stay nice and fresh.
You can also prep this ahead of time and serve it 2-3 days later.
More Dips and Salsas
Get all of my delicious dips and salsa here.
Pineapple Mango Salsa Recipe
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Ingredients
- 1 pineapple diced
- 2 mangos diced
- 1 jalapeño pepper diced very small (with our without seeds)
- 1 red bell pepper diced small
- 1/2 red onion diced
- 2 tbsp lime juice
- 2 limes (1/4 cup)
- 1 teaspoon kosher salt plus more to taste
Instructions
- Chop all of the fruit and veggies into small pieces.
- Add all of the ingredients to a large bowl. Stir it together to coat it all in lime juice and salt. Taste and adjust salt, lime juice, or cilantro as needed.
- Serve with chips, in tacos, or on fish, chicken or steak. Store leftover salsa in an airtight container for up to 3 days.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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