Pineapple Mango Salsa
Get ready to amp up your summer gatherings with this pineapple mango salsa. It’s the perfect partner for picnics, barbecues, or even spicing up your regular Taco Tuesday during the summer months.
If you’re in search of a delicious salsa recipe that will knock your socks off, this is it! My mango pineapple salsa recipe brings together fresh flavors, a tropical tribe, and pairs perfectly with crispy tortilla chips.
This new summer staple of sweet mangos, juicy pineapples, crunchy red pepper, tangy red onion, and spicy jalapeño peppers comes together in one fantastic salsa. And don’t forget the fresh cilantro and lime that brings it all together.
This salsa a healthy and exciting addition that your friends won’t be able to get enough of! Love mangoes like I do? Check out this mango habanero salsa that has a kick that is perfect with the sweet mango.
Add this salsa recipe to your list of favorites along with my easy pico de gallo recipe, this roasted tomato salsa, easy homemade salsa, best salsa verde recipe, and fresh fruit salsa.
Serving Suggestions
Not only can you enjoy this with your favorite tortilla chips, it goes great with
- rice bowls
- fish tacos
- pork chops
- grilled chicken
- salads
How To Make A Pineapple Boat
To make a pineapple boat, don’t peel the whole pineapple when prepping it. Instead, cut the pineapple in half, lengthwise from top to bottom. Be careful cutting through the leaves on the top as they can break off and poke your fingers.
Place the pineapple half, cut side up, on a cutting board with a towel under it to keep it from rolling. Using a sharp knife, cut around the inside edge, leaving about 1/2 inch of the edge.
Slice the inside pineapple into squares and then use a spoon to remove the inside fruit, leaving a “bowl” to serve.
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Pineapple – Fresh pineapple is best. Substitute frozen or canned pineapple if needed. *See notes*
- Mango – Fresh mango is sweet and delicious.
- Bell pepper – I like red bell pepper for the color contrast. Substitute yellow or orange bell pepper.
- Jalapeno – Fresh jalapeno pepper is best. Substitute Seranno pepper or habanero for more heat.
- Onion – I like red onion for the color contrast. Or use white onion or Spanish onion.
- Lime – Fresh lime juice is best. Substitute lime zest if needed.
- Cilantro – Substitute fresh parsley if needed.
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How To Make Pineapple Mango Salsa
- Prep and chop all the ingredients. Mix all ingredients in a large bowl. Mix to combine.
- Add in the lime juice, cilantro, salt, and pepper. Stir to mix. Serve and enjoy!
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage
In an airtight container, this fresh fruit salsa will stay fresh for about 2-3 days. Honestly, it’s so tasty that I doubt it will last that long.
Prep Ahead
This isn’t just an easy salsa recipe, it’s also a great recipe to make ahead. The flavor of this sweet salsa improves as it sits.
You can make this up to 3 days in advance! Just give it a quick stir before serving.
Of course, you can! I’m all about convenience, and sometimes, fresh fruits are not always on hand. If you decide to use canned fruit, be sure the fruit is well-drained to keep the salsa from being watery.
The jalapeño pepper does give our mango pineapple salsa a bit of a kick. But fear not, you can adjust the heat level to your liking. For a milder salsa, remove all the seeds and white membranes from the jalapeño before dicing.
If cilantro isn’t quite your thing, like me, no problem! Leave it out or replace it with another herb like parsley. A fresh twist of mint or basil could take this salsa to new heights.
Tapas Tips & Tricks
- Look for a ripe mango that smells sweet and is tender. Try mango is my mango margarita and my mango wine slushie too!
- The pineapple should be soft and slightly yellow on the bottom to know if it’s ripe.
- Dice everything into similar sized pieces for easier eating.
- If you like pineapple, check out my pineapple cheese ball!
- Let chill in the fridge for 30 minutes before serving to allow the flavors to mix.
- For a sweeter salsa, try adding a drizzle of honey with the lime juice.
- Store leftover salsa in an airtight container in the refrigerator for up to 3 days.
If you love this recipe as much as I do, please leave us a five-star review in the comment section below. Thanks!
This fresh pineapple mango salsa recipe is full of juicy pineapple, vibrant color, and is the best way to enjoy these hot summer days.
Pineapple Mango Salsa Recipe
Ingredients
- 2 cups diced fresh pineapple
- 1 mango pitted and diced
- 1 red bell pepper seeded and diced
- 1 jalapeño seeded and diced
- ½ cup diced red onion
- 1 lime juiced
- ¼ teaspoon kosher salt
- 3-4 grinds fresh black pepper
- 2 tablespoons chopped fresh cilantro more to taste
Instructions
- Prep and chop all the ingredients.
- Mix all ingredients in a large bowl. Mix to combine.
- Add in the lime juice, cilantro, salt, and pepper.
- Stir to mix. Serve and enjoy!
Notes
- Cut the pineapple in half, lengthwise from top to bottom. Be careful cutting through the leaves on the top.
- Place the pineapple half, cut side up, on a cutting board with a towel to keep it from rolling.
- Using a sharp knife, cut around the inside edge, leaving about 1/2 inch of the edge.
- Slice the inside pineapple into squares and then use a spoon to remove the inside fruit, leaving a "bowl" to serve.
- Need more help? Check out this tutorial for more pictures.
- Look for a ripe mango that smells sweet and is tender.
- The pineapple should be soft and slightly yellow on the bottom to know if it's ripe.
- Dice everything into similar sized pieces for easier eating.
- Let chill in the fridge for 30 minutes before serving to allow the flavors to mix.
- For a sweeter salsa, try adding a drizzle of honey with the lime juice.
- Store leftover salsa in an airtight container in the refrigerator for up to 3 days.
Nutrition
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Nice fresh salsa for a bit of variety from the normal salsas. Tastes as good as it looks