Sweet and savory with a touch of spice, this easy Pineapple Mango Salsa Recipe is a perfect fresh fruit salsa to serve as an appetizer or party dish. Or as a complement to tacos, fish, or other entree.
This delicious salsa is fast and simple with fresh pineapple, mango, pepper, and lime juice. Just follow the simple step-by-step instructions.
🍍Ingredients
Pineapple—fresh
Mango
Vegetables—red bell pepper, red onion, and tomato
Jalapeno pepper
Fresh cilantro
Lime juice
Optional Ingredients—avocados, peaches, strawberries, or corn are good additions or substitutes.
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Fruit salsa is the perfect complement to spicy Mexican food or party dish. It is easy to adjust the ingredients to your preferences and the size from cooking for two friendly to a large party size.
Pineapple Mango Salsa is healthy and takes only 15 minutes to make with fresh fruits and vegetables. Just a little slicing and dicing, and you're there. It is one of my wife's favorites and has been our home's main Mexican side dish. Please give this great side dish a try.
👨🍳How to Make Pineapple Mango Salsa—Step by Step
1. Clean and trim the pineapple, mango, tomato, and red bell pepper into ¼-inch pieces.
2. If using, mince jalapeno pepper and chop cilantro.
3. Combine the prepared ingredients in a large bowl and add lime juice—stir well.
4. Refrigerate covered for 1 hour or more before serving for the flavors to blend if you have time.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
✔️Variations and options
- To make mango salsa, skip the pineapple and double the mango.
- To make pineapple salsa, skip the mango and double the pineapple.
- To make peach mango salsa, add peaches to replace the pineapple. You can also substitute corn, avocado, and many other things.
- Fresh pineapple is excellent and should be used. But if you insist, a 20 oz can of drained chunks equals the 2 cups half of the fresh pineapple will yield.
- A good mango should be firm but not rock hard and not mushy.
- Cilantro is listed as optional since many people dislike the taste.
- The jalapeño pepper provides mild heat and can be eliminated or adjusted to your taste.
- For the tomato, use a medium to larger plum or Roma tomato, which has more "meat" and less juice and seeds.
- One fresh lime is about two tablespoons of concentrated lime juice. Some lime zest can be added to boost the flavor.
When to serve Pineapple Mango Salsa?
Serve with fish or pork dishes like Lemon Butter Salmon, Baked Parmesan Tilapia, Grilled Pork Tenderloin, or Blackened Tilapia in the Oven.
This salsa works well as a party appetizer or with Tex-Mex, like fish tacos, Chicken Fajita Quesadillas, Sheet Pan Chicken Fajitas, Chicken Fajita Quesadillas, and Grilled Chicken Fajitas.
↕️How to make this a "for two" or "family size" recipe
This is a very easy recipe to cut any size, but if you cut it down, you will waste lots of ingredients. This recipe makes 4 to 5 cups of salsa, which I call 6 servings.
- Use the recipe card and adjust the number of servings from 6 to the desired amount.
- Use the amount of ingredients in the ingredient list, not the instructions—those do not adjust.
🔪How to cut a mango?
- Cut a disk off both sides of the mango as close as possible to the pit.
- Crosscut the disks.
- Turn the disks inside out, then cut off the chunks. You can try to get more out of the part with the pit, but it won't be much.
Storage of leftovers
Cover leftover pineapple mango salsa with plastic wrap and push it down over the leftovers to eliminate the trapped air. Then, add an airtight cover.
Good in the refrigerator for 2-3 days. I find the quality is excellent for 24 hours, good at 48 hours, and OK at 3 days.
❓FAQs
You can marinate chicken breasts for about an hour and then grill or bake them. Due to the acid in the pineapple, I do not recommend marinating longer.
Freezing will affect the texture severely and is generally not recommended.
This recipe is listed in these categories. See them for more similar recipes.
Have you tried this recipe, or have a question? Join the community discussion in the comments.
📖 Recipe
Pineapple Mango Salsa Recipe
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Ingredients
- ½ fresh pineapple - chopped ¼ inch
- 1 mango - chopped ¼ inch and peeled
- ½ red pepper - diced ¼ inch
- 1 Roma tomato - chopped ¼ inch
- ½ red onion - small chipped ⅛ inch
- 1 jalapeno - cored and seeded chopped very finely
- 3 tablespoons cilantro - chopped optional
- 1 lime
Instructions
- Start by cleaning the pineapple, mango, and bell pepper. Chop half the pineapple and half the pepper into ¼ inch pieces. Cut the mango and the Roma tomato into ¼ inch pieces. If you need instructions on cutting up the mango, see the discussion above.
- Clean the jalapeno by cutting off ends and de-seeding, then chop fine. Chop half of a small red onion into ⅛ inch pieces.
- Chop the cilantro.
- Add all to a large mixing bowl and add the juice of one lime. Mix well. Refrigerate for 1 hour if you have time to allow the flavors to blend
- Add all to a large mixing bowl and add the juice of one lime. Mix well. Refrigerate for 1 hour before serving if you have time to blend the flavors.
Recipe Notes
Pro Tips
- A single recipe is good for smaller households, but for parties, use a double recipe.
- A good mango should be firm but not rock hard and definitely not mushy.
- Roma or plum tomatoes are better for this since they have more "meat".
- Cilantro is optional.
- You can double the mango and eliminate the pineapple. Or double the pineapple and eliminate the mango.
- Do not use canned pineapple if you can avoid it.
- This recipe makes 4-5 cups which we are calling 6 servings.
- Stores well refrigerated for 2 days. On the third day, it starts having texture problems. Freezing is not recommended.
Your Own Private Notes
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
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Editor's Note: Originally Published July 4, 2010. Updated with expanded text and instructions along with updated photos.
Dan Mikesell AKA DrDan says
Second reply,
I just changed some setting, it seems better.
Dan
Dan Mikesell AKA DrDan says
Hi Debra,
Sorry you're having an issue. The ad provider has not changed in four years and the number and type of ads has not changed for 2 years. No popup, no autostart video allowed.
But ads have changed over the years and I find I frequently have more issues with Safari but not Firefox on Mac.
The structure of a page has changed with the top of pages being the priority and loading much quicker now and lower parts of the page loading slower.
I will let the ad company know and look into it further.
Dan
Jill says
This sounds & looks great - do you think frozen(thawed) mango would work? Thanks, & Love your recipes !
C. M. Purrington says
How long will this keep in the refrigerator?
DrDan says
Hi C.M.
Welcome to the blog.
Cover tightly. Very good for 24 hrs. Ok at 48 hours.
DrDan
Rachel - Birdseed Kitchen says
What to do with the other half of the pineapple? Brush the pieces lightly with oil and grill it! Grilled fruit is the best-kept secret of summer.
Chris says
I'm making pork tenderloin tonight and this seems like it would rock on top of that. Hmmmm might have to get a mango.