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 mango salsa is light, refreshing, and absolutely delicious.
This fruit salsa stars fresh sweet mango and pineapple that is complimented with the addition of spicy jalapeno, bright lime juice, and sharp red onion. It is sweet, salty, bright, and downright delicious!
why you will love pineapple mango salsa
- Amazing Flavor. Pineapple Mango Salsa is just the right combination of sweet, salty, acidic, spicy, and fresh flavors. It is a truly balanced salsa.
- Easy to Make. With just 10 minutes of prep work and no cooking involved, Pineapple Salsa is one of the easiest salsa recipes to make.
- Impressive Recipe. Even though this fruit salsa is a simple recipe, the flavors are anything but simple. I bet you will be asked for this recipe again and again!
- Versatile. While the obvious choice for serving this pineapple salsa is a side of corn chips, tortilla chips, or pita chips, it also makes a fabulous topping for dishes like fish tacos, grilled pork tenderloin, honey garlic pork chops, or pan-seared tilapia.
Ingredients for Pineapple Mango Salsa
- Pineapple: Use fresh pineapple for this salsa, not canned. Look for a ripe pineapple that has a sweet aroma and some yellowing on its skin.
- Mango: Look for mangos that yield when touched and have at least some red coloring to their peel. The flesh should be a vibrant orange.
- Jalapeno: A tiny bit of minced jalapeno will add a bit of spice to the salsa and help to balance out the sweet fruit. Remove the seeds and ribs of the jalapeno to ensure
- Red Bell Pepper: I recommend using a red bell pepper, not a green bell pepper, for this pineapple salsa, as a red bell pepper will add color, freshness, and sweetness to the salsa.
- Cilantro: Feel free to omit the cilantro if you oppose its taste.
- Red Onion: I recommend using red onions for this fruit salsa because of their color and mild flavor.
- Fresh Limes: Use ONLY fresh lime juice, not jarred lime juice when making Mango Pineapple Salsa. The lime juice will add a fresh, acidic flavor that this salsa needs to be balanced in flavor.
- Salt: I recommend using kosher salt, not table salt for this recipe. Kosher salt will help to enhance the flavor of the foods, rather than adding a salty finish.
∗ Tips for Makin Pineapple Mango Salsa ∗
Pineapple Mango Salsa comes together easily, but I have a few tips to ensure the best results.
- Dice the fruit evenly. You want to dice the pineapple and mango into even small bite-sized pieces. This will not only make the salsa easier to scoop up with chips but also ensures the pineapple and mango are evenly distributed throughout the salsa.
- Use caution when preparing the jalapeno. You can control the level of spice in this salsa by not only the amount of jalapeno used but the part of the jalapeno used. For medium spice, remove the ribs and seeds. For a spicier salsa, leave the seeds in the jalapeno. For mild fruit salsa, omit the jalapeno altogether. And be sure to wash your hands well after chopping the jalapeno, or you may burn your eyes on accident!
- Finely mince the peppers and onion. The bell peppers and red onions add flavor, but should not overwhelm the salsa.
- Microwave your limes before juicing. To get the most juice from limes, I find it is best to microwave it for 30 seconds, then roll it on the counter.
- Refrigerate for 30 minutes before serving. For the best flavor, refrigerate the salsa for at least 30 minutes prior to serving. This will allow the flavors to come together and really pop.
How to Make Mango Pineapple Salsa
Once the produce has been prepared, this is one the easiest recipes to make! You simply dump it all into a bowl and stir. That's it! Easy-peasy.
Fresh Pineapple Mango Salsa will last for 2-3 days in an airtight container in the refrigerator. If needed, drain off the excess liquid prior to serving using a fine-mesh strainer.
How to Serve Pineapple Mango Salsa
I love pairing Pineapple Mango Salsa with corn chips (like Fritos), as there is something magical to the salty combination of corn chips with this sweet fruit salsa. However, this fruit salsa also pairs well with regular tortilla chips or pita chips.
You can also top fish, pork, or chicken with this mango salsa for a delicious finishing touch to your entree. It is delicious paired with fish tacos, baked cod, baked salmon, black bean tacos, cauliflower tacos, or pork tenderloin. Pineapple Mango Salsa also pairs well with Instant Pot Chicken Breasts, especially when served in a wrap. Delicious!
FAQs on Pineapple Mango Salsa
Using a sharp chef's knife, remove the stem and bottom of the pineapple. Place the pineapple on the cutting board, cut side down. Remove the rind by slicing downward, following the curvature of the fruit. Cut the flesh of the pineapple away from the core (the dark yellow circle that runs through the center of the pineapple) and discard.
Without removing the peel, slice each side of the mango just past the seed, about a ¼ inch from the center. Score the flesh of the mango into ½-inch cubes. Scoop out slices with a large spoon.
More Delicious Salsa Recipes
If you tried this recipe for Pineapple Mango Salsa, I would love for you to leave a comment and review below.
Pineapple Mango Salsa
- 4 cups diced pineapple about 1 large pineapple cut into ½-inch cubes
- 2 cups diced mango about 2 large mango cut into ½-inch cubes
- ½ cup minced red onion about 1 small red onion
- 1 small jalapeno seeds and core removed, minced
- ½ cup diced red bell pepper about 1 bell pepper
- ¼ cup chopped fresh cilantro
- 1 large lime juiced
- ½ teaspoon kosher salt
- In a large mixing bowl, combine the pineapple, mango, onion, jalapeno, pepper, cilantro, and salt. Cut the lime in half and then juice both halves of the lime over the bowl. Gently stir the ingredients together to incorporate.
- Cover and refrigerate for at least 30 minutes before serving for the best flavor.
- Serve with corn chips, tortilla chips pita chips,