Pineapple Mango Salsa

Fresh pineapple mango salsa brings a bright, tropical flavor to any dish. With sweet mangos, juicy pineapple, and a little heat from jalapeño pepper, this easy recipe is a great addition to fish tacos, chicken breast, or rice bowls.

As a productivity manager, I know you’ve got things to do and places to be, so this fruit salsa recipe is quick, easy, and still looks amazing on the plate! Whether you’re serving it with tortilla chips or as a topping, this Pineapple and Mango salsa is a summer staple.

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Why You’ll Love This Recipe

• Bursting with fresh flavor from tropical fruits
• Easy recipe with minimal prep work
• A little heat from jalapeño adds balance to the sweetness of the fruit
• Versatile enough for shrimp tacos, dipping with chips, or a topping for grilled meats
• Stores well in an airtight container for 2-3 days

Ingredients for fresh mango pineapple salsa

For best flavor, you will want to use fresh ingredients for this recipe.

• Diced mango
• Diced fresh pineapple
• Sweet kernel corn
• Diced red onion 
• Jalapeno seeded, diced
• Fresh cilantro chopped
• Fresh lime juice
• Salt
• Red bell pepper (optional)

See recipe card for quantities.

Equipment and kitchen tools

• Cutting board
• Serrated knife
• Pairing knife
• Spoon

How to make easy fresh fruit salsa

Fresh pineapple salsa is so easy to make!

Cut pineapple into small pieces.

Chop onions, jalapeno and cilantro

In a large bowl, mix the above ingredients.

Add jalapeno, lime juice, and red pepper (optional).

Pineapple and Mango Serving Suggestions

• Serve with tortilla chips, pita bread, or crostini.
• This salsa goes great as a side dish with fish tacos or shrimp tacos, as well as pork roast or pork chops.

Tips for the Best Results

• Use a ripe pineapple for maximum sweetness. A paper bag can speed up ripening.
• Cut the fruit into small pieces for a fine dice that blends well with other ingredients.
• A sharp knife makes cutting mango and pineapple easier. (Just be careful!)
• Let the salsa sit at room temperature for a few minutes before serving to allow the flavors to meld.

Substitutions and Variations

• Black beans or avocado make great additions for extra texture and flavor.
• Peaches, strawberries, peaches, or tomatoes can replace mango for a different take on this fresh salsa recipe.
• For a milder version, remove the jalapeño or use only half.
• If you want it spicier, you can raise the heat level by adding a little more chopped jalapeno pepper.
• Add fresh mint for an herbal twist that pairs well with these flavors.
• Fresh lime juice brightens the salsa, but lemon juice can be used as a substitute.
• It’s best to use fresh pineapple, but you can use canned pineapple if needed. Just be sure to drain it well.
• You can easily add red bell pepper, green bell pepper, or even mini peppers to this salsa.

Storage

Store salsa in an airtight container in the refrigerator. Good for 2-3 days.

FAQs

What To Make Next

Get a tropical twist with Piña Colada Fluff, and the festive Hawaiian Cheesecake Salad. These light and airy desserts come together in minutes and always get rave reviews. Check them out and find your new favorite!

More yummy salsa recipes

Pineapple Mango Salsa

Raquel Pineira

Pineapple and Mango come together in this flavorful fruit salsa recipe.

5 from 42 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Course Salsa

Cuisine American

Servings 12

Calories 113 kcal

Equipment

• ▢
  cutting board
• ▢
  Serrated knife
• ▢
  Pairing knife
• ▢
  Spoon

Ingredients

  

1x2x3x

• 1 ¾ cup diced mango
• 1 ½ cup diced fresh pineapple
• 1 ½ cup sweet kernel corn
• ½ cup red onion diced
• 1 jalapeno seeded, diced
• 2 tbsp fresh cilantro chopped
• Juice of one lime
• ½ tsp salt
• ½ cup red bell pepper optional
• Instructions
• Add all ingredients into a bowl toss and let chill until ready to serve.

Instructions

 

How to Cut Pineapple

• Turn pineapple on its side.
• Use a serrated knife to cut the flesh of the pineapple.
• Position the knife slightly off center.
• Begin the incision underneath the stem (we will not cut it, it will remain on only one half of the pineapple.
• Once sliced open, use a pairing knife to outline the rim of the pineapple (leaving some of the meat to hold the pineapple boat together).
• Outline the core in the center in a rectangle shape.
• Use a spoon to scoop out the meat of the pineapple on both sides of the core.
• Use the pairing knife to loosen the core from the pineapple, cut off meat from the bottom you can still use, discard the tough core.
• Repeat for the second side.

Pineapple Salsa

• Cut pineapple into small pieces.
• Chop onions, jalapeno and cilantro
• In a large bowl, mix above ingredients.
• Add jalapeno, lime juice and red pepper (optional).

Notes

Red bell pepper is in the photo but was accidently omitted from the recipe, this is an optional ingredient but it would add more color contrast if included.
Be sure to cut the mango and pineapple into small pieces.
Jalapenos are totally optional if you want to control the heat.
Strawberries, peaches, tomato or avocado would also work in this salsa.

Nutrition

Calories: 113kcalCarbohydrates: 27gProtein: 2gFat: 0.03gSaturated Fat: 0.01gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.002gSodium: 97mgPotassium: 26mgFiber: 2gSugar: 19gVitamin A: 3843IUVitamin C: 15mgCalcium: 20mgIron: 2mg

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