This Pineapple Mango Salsa is a sweet and spicy fresh fruit salsa that pairs perfectly with fish, chicken, or salty chips! Made with fresh pineapple, mango, peppers, and lime juice--this fruit salsa is light, refreshing, and absolutely delicious.
This Pineapple Mango Salsa is delicious topped on Black Bean Tacos, Jalapeno Chicken Tacos, Pan Seared Tilapia, and Grilled Pork Tenderloin.
One of my most cherished gifts is the recipe box I received at my bridal shower over a decade ago. It is filled with handwritten recipes that my friends and family thought I may enjoy.
And one of the best recipes in that recipe box was from my mom's friend for this Pineapple Mango Salsa.
Fresh pineapple is the perfect base for delicious fresh fruit salsa. However, when you add mango to the mix, you have the base for a perfectly bright and fresh fruit salsa.
This fresh Pineapple Mango Salsa is just the right combination of sweet, salty, acidic, spicy, and fresh flavors, and pairs incredibly well with fish, chicken, or even just a gold old corn chip.
How to Make Pineapple Salsa
- Dice pineapple and mango. Be sure to dice pineapple and mango into small pieces to make the Pineapple Salsa easier to scoop up with chips.
- Finely mince red onions and sweet bell pepper.
- Remove seeds and ribs from inside jalapeno and mince into a very small piece. This will help to control the heat of this fruit salsa. You may want to wear plastic gloves while chopping the jalapeno or wash your hands well after handling to protect your skin and eyes from the juice from the pepper.
- Chop fresh cilantro.
- Juice fresh limes. A pro tip to juicing limes is to microwave for 30 seconds, then roll on the counter. Use a juicer or a handheld kitchen mixer attachment to juice the lime.
- Mix together all ingredients with salt.
It is best to let the flavors in this Pineapple Mango Salsa develop for at least 30 minutes before serving.
This fresh Pineapple Salsa will last for 2-3 days in a covered container, stored in the refrigerator. You may want to drain off the excess liquid before serving the salsa.
How to Serve Pineapple Mango Salsa
The recipe I received in that cherished recipe box, states to serve this Fruit Salsa with corn chips in bold letters. And friends, there is certainly something magical to the salty combination of corn chips with this sweet fruit salsa. However, this salsa is good served a variety of ways.
Serve Pineapple Mango Salsa with grilled fish, pork tenderloin, grilled chicken, Black Bean Tacos,or Jalapeno Chicken Tacos, or as a topping for Instant Pot Chicken Breasts.
More Recipes Featuring Pineapple
Pineapple Mango Salsa
- 1 fresh pineapple peeled and core removed
- 2 mangoes peeled and core removed
- 1 small red onion minced
- 1 jalapeno seeds and core removed, minced
- 1 red pepper seeded and diced
- ¼ cup chopped fresh cilantro
- 1 lime juiced
- ½ teaspoon salt
- Dice the pineapple and mango into ½ inch chunks.
- Toss with the onion, jalapeno, pepper, and cilantro.
- Squeeze the fresh lime juice over the salsa and sprinkle with salt. Toss to combine.
- Refrigerate for at least 30 minutes before serving for best flavor.
- If you are NOT serving with salty chips, you may want to increase the salt to 1 teaspoon for taste.
I have a bag of frozen mango that I would like to use - How many cups would I use of the frozen mango that would equal 2 fresh mangos(I obviously will thaw it). Thanks
Hi Vianna! Keep in mind that frozen mango will be a bit mushy once thawed and not have the best texture for this salsa. That said, you would need about 2 cups of mango. You may want to try my recipe for a mango smoothie which uses frozen mango 🙂
Delicious! Fresh and tasty. Wasn't sure what do with mangos I'd bought. This was a perfect recipe
I may just eat this appetizer as a main dish! This looks so fresh and flavorful, I may not share either!