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Put a tropical twist on classic chips and salsa with Pineapple Mango Salsa. Bursting with sweet mango, juicy pineapple, spicy jalapeño, and zesty lime, this vibrant fruit salsa is a refreshing upgrade from the usual. It is light, bright, and pairs beautifully with fish, chicken, or salty chips.
Reasons to Love Pineapple Mango Salsa
Tomatoes in salsa are classic, but pineapple and mango? You better believe it! After one bite of this flavor-packed salsa, you will be hooked.
- Incredible Flavor. This salsa strikes the perfect balance of sweet, salty, tangy, spicy, and fresh. It is vibrant and crave-worthy.
- Simple Ingredients + Easy Prep. Made with a handful of fresh, wholesome ingredients, this salsa takes about 10 minutes start to finish to make.
- A Memorable Crowd Favorite. You will be asked for this recipe often! It is unexpected, yet the fresh balanced flavors win everyone over.
- Super Versatile. Delicious with chips, but also a standout topping for fish tacos, grilled pork chops, or baked salmon.
Happy Cooking! xo Kristen
Pineapple Mango Salsa Ingredients
- Pineapple: Select a fresh, ripe pineapple that is golden yellow and has a sweet aroma. This is not the time to use canned pineapple.
- 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.
- Jalapeño: A tiny bit of minced jalapeño will add a bit of heat to the salsa and help to balance out the sweet fruit. Add more or less to adjust the heat level.
- Red Bell Pepper: Select a sweet bell pepper over a green bell pepper. I typically opt for a red bell pepper to a nice contrasting color to the pineapple and mango.
- Onion: I recommend using a red onion or sweet onion, over a yellow onion for the best flavor.
- Fresh Limes: The juice from fresh limes will add a fresh, acidic flavor that this salsa needs to be balanced in flavor.
- Salt: Opt for kosher salt, not table salt, as it will help to enhance the flavor of the foods, rather than adding a salty finish.
- Cilantro: Feel free to omit the cilantro if you oppose its taste.
How to Make Pineapple Mango Salsa
This pineapple Mango Salsa is as easy as dice, mix, chill, and serve!
- Dice with Care. The most important thing to remember when making this fresh fruit salsa is to think size. We want the mango and pineapple to bite-sized and ensure the onion and jalapeño are finely minced so they don't overwhelm the fruit.
- Combine Ingredients. Add the diced produce to a large mixing bowl, along with the salt and fresh lime juice, and gently fold together until everything is well combined.
- Chill 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.
- Serve. Serve with chips or use as a fresh and flavorful topping as desired.
Key Tips
- Microwave the limes before juicing them. To get the most juice from limes, I find it is best to microwave them for 30 seconds, roll on the counter, cut open and juice.
- Use caution when preparing the jalapeño. Wear gloves or wash your hands well after chopping the jalapeño so you don't burn your eyes on accident!
- Strain leftovers. It is normal for the salsa to become watery after refrigeration, as the fruit releases a lot of natural liquid as it sits. To remedy this, strain the salsa over a fine-mesh strainer before serving.
Serving Suggestions
- As a Dip: I personally 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, it also pairs well with regular tortilla chips or pita chips.
- Top Seafood or Pork: The tropical flavors of the mango and pineapple play well with both seafood and pork. Perfect for topping baked cod, grilled pork tenderloin, air fryer pork chops, or pan-seared fish.
- As a Taco Topping: Mango Pineapple Salsa is magical on fish tacos, but is unexpectedly delicious served on black bean tacos, chicken al pastor and shrimp tacos.
- In a Wrap: Serve Instant Pot shredded chicken with greens and a scoop of this salsa in a wrap. Delicious!
More Delicious Salsa Recipes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Pineapple Mango Salsa
Bursting with sweet mango, juicy pineapple, spicy jalapeño, and zesty lime, this Pineapple Mango salsa is a refreshing upgrade from the usual.
Video
Ingredients
- 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 jalapeño, 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
Instructions
- In a large mixing bowl, combine the 4 cups diced pineapple, 2 cups diced mango, ½ cup minced red onion, 1 small jalapeño (seeded and minced), ½ cup diced red bell pepper, ¼ cup chopped fresh cilantro, and ½ teaspoon kosher salt. Add the juice of 1 large lime and then 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,
Notes
For Dicing Pineapple: Cut the top and bottom of the pineapple. Stand upright, and slice off the rind away from the flesh. Cut the flesh of the pineapple away from the core discard the core, and finely dice.
For Dicing Mango: Without removing the peel, slice each side of the mango just past the seed, about ¼-inch from the center. Score the flesh of the mango into ½-inch cubes. Scoop out slices with a large spoon and discard the peel.
Spice Level: For medium spice, remove the ribs and seeds of the jalapeño. For a spicier salsa, leave the seeds in the jalapeño. For mild fruit salsa, omit the jalapeño altogether.
Storage: Store in an airtight container in the refrigerator up to 3 days. If needed, drain off the excess liquid prior to serving using a fine-mesh strainer.
Nutrition
Calories: 71kcalCarbohydrates: 18gSodium: 118mgPotassium: 186mgFiber: 2gSugar: 14gVitamin A: 795IUVitamin C: 74.1mgCalcium: 18mgIron: 0.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @amindfullmom or tag #amindfullmom!
This recipe was originally shared in 2016 and updated in 2025.
I've just come to really appreciate mangoes over the past few years! I could eat this salsa with a spoon, but so lovely with grilled entrees or chips, too 🙂
I am guilty of eating this salsa with just a spoon many times!
Looks vibrant and very appetizing! Wish I had some of this now!
I hope you make it soon Megan 🙂
what a delicious salsa - perfect for summer snacking
Summer is the best time for this salsa!
Pineapplle and mango are great together, this salsa looks fantastic!
Thanks Marye--I agree pineapple and mango are a great combo!
Have you tried the sprouted corn? love those chips! and i think they are healthy! and i want this salsa!
I have to try the sprouted corn!! I want to run to the store now Lindsay 🙂
I totally call them Fritos and I love how you keep a recipe box, with handwritten recipes that have personal meaning.
It is a great keepsake Amy!
I'm totally okay with calling for the Fritos. I have a dip on my blog with them. Sometimes calling for them is the right thing to do. Ha ha. I love this recipe and hearing where it came from. What a lovely gift.
Sometimes, nothing beats a frito 🙂