Create a zesty and colorful pineapple mango salsa by mixing together the tangy sweetness of pineapple and mango with a hint of jalapeño heat. Use it as a dip, a taco topping, or an accompaniment for grilled fish or chicken.
This Pineapple Mango Salsa brings the taste of the tropics straight to your table. It combines the juicy sweetness of fresh pineapple and ripe mango with the zing of jalapeño, the crunch red bell pepper, and the freshness of cilantro.
Tips for making this recipe
▪️ For the best results, choose ripe and fragrant pineapple and mango. The sweetness and juiciness of the fruits will add depth and balance to your salsa.
▪️ Adjust the heat level by adding or reducing the amount of jalapeño pepper. If you prefer a milder flavor, remove the seeds and inner membranes before mincing the pepper.
▪️ Ensure your ingredients are finely chopped for a uniform texture and easier scooping with chips or spooning over your favorite dishes.
Ingredients for pineapple mango salsa
- PINEAPPLE: For tips on choosing and cutting pineapple see How to Cut a Pineapple.
- MANGO: To choose a ripe mango, gently squeeze it with your fingers. When ripe, it should give slightly to the pressure. For tips on prepping the fruit, see How to Cut a Mango.
- BELL PEPPER: Remove the seeds and membranes from a red bell pepper, then dice it.
- JALAPEÑO: Remove the seeds and the membranes from the jalapeño, unless you’d like more heat! Then dice the pepper.
- ONION: Finely dice the red onion.
- LIME JUICE: Use fresh lime juice. This is my favorite citrus squeezer.
- SEASONING: Season to taste with salt and pepper.
See recipe card below for full ingredients list & recipe directions.
Substitutions and Additions
Feel free to get creative with your pineapple mango salsa! Here are a few substitution ideas to suit your taste:
▪️ ONION: Swap red onion for green onions or shallots.
▪️ HERB: If you're not a fan of cilantro, substitute it with fresh mint or basil for a unique twist.
▪️ JALAPEÑO: Experiment with different peppers like serrano or poblano for variations in heat and flavor.
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How to make pineapple mango salsa
CHOP PINEAPPLE AND MANGO: Follow the instructions in How to Cut a Pineapple and How to Cut a Mango for tips on prepping these two fruits. Transfer to a glass or ceramic bowl. I suggest dicing them into ½- to ¾-inch pieces to make them easily scoop-able with tortilla chips.
PREP THE OTHER INGREDIENTS: Dice the bell pepper and red onion. Add them to the bowl and stir gently to combine. Add the lime juice, cilantro and kosher salt. Give it a final stir.
SERVE OR STORE: Serve the salsa right away or transfer it to an airtight container and pop it into the fridge until you're ready to serve it. It's best when eaten within 2 to 3 days.
What to serve it with
The possibilities are endless when it comes to serving pineapple mango salsa! Here are a few ideas to get your taste buds tingling:
- Enjoy it as a refreshing dip with baked tortilla chips or crispy plantain chips.
- Use it as a topping for tacos or fajitas, bringing a tropical flair to your favorite protein or veggie fillings. We often serve this with Instant Pot Chicken Fajitas.
- Scoop it onto grilled fish or grilled chicken for a burst of fruity goodness that perfectly complements the charred flavors.
- Stir it into your summer salads or grain bowls to brighten up the dish with a touch of sweetness.
Frequently Asked Questions:
While fresh fruits yield the best results (by far!), you can use canned pineapple and mango if fresh ones are not available. Just make sure to drain any excess liquid from the canned fruits before using them.
The sweetness of the pineapple and mango naturally balances the salsa. However, if you prefer a sweeter or tangier taste, you can add a teaspoon of honey or a splash of pineapple juice. Taste and adjust accordingly to suit your preference.
I don't recommend freezing this salsa. Freezing can affect the texture and freshness of the fruits, resulting in a watery consistency once thawed. It's best enjoyed fresh or stored in the refrigerator in an airtight container for up to 2 to 3 days.
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Pineapple Mango Salsa
- 1 pineapple cut into ½-inch pieces, about 4 cups (See Note 1)
- 1 ripe mango cut into ½-inch pieces (See Note 2)
- ½ red bell pepper diced
- ½ small jalapeño pepper seeded & minced, seeds removed for less heat
- ¼ red onion diced
- 2 tablespoons fresh lime juice
- ¼ teaspoon kosher salt or to taste
- 2 tablespoons minced cilantro
- In a glass or ceramic bowl, combine the chopped pineapple, mango, bell pepper, jalapeño pepper and red onion. Stir gently to combine.
- Add the lime juice, cilantro and salt. Stir again.
- Serve immediately or transfer to an airtight container and refrigerate for up to 2 to 3 days.
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