This Pineapple Mango Salsa is sweet, tangy, and just a little spicy! It's packed with all the bright flavors you need to make any day feel like a vacation! Whether you're scooping it up with tortilla chips, spooning it over tacos, or just eating it straight out of the bowl (no judgment!), this salsa is a total crowd-pleaser!
Give my mango pineapple smoothie a try if you love the combination of mangos and pineapple!
In my house, we love all the tropical fruit! I buy my son at least 6 mangoes a week and just give it to him as a snack for lunch. Personally, I love making mango chia seed pudding and mango apple smoothies!
When I wanted a different salsa, I decided to try this salsa. It's the perfect mixture of sweet and savory, and it goes well with so many different recipes! I love serving it on top of grilled fish, grilled chicken, in a burrito, or just as a no bake dip alongside Mexicali dip, Mexican street corn dip, or creamy taco dip!
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How To Pick the Ripest Mangos and Pineapple
Mangoes can be a little intimidating, because they all look the same! When you are picking a mango, look for mangoes that have a slight give when you gently press them, like a ripe avocado. Don't pick ones that feel rock-hard or mushy. You can also smell the mango. Sniff near the stem and it should have a sweet, fruity scent.
A ripe pineapple should smell sweet at the base and feel slightly soft but not squishy. The skin should be mostly golden-yellow, not super green. If you can pluck a leaf from the top easily, it’s ready to go. That's my favorite way to pick a good pineapple.
Ingredients to Make Pineapple Mango Salsa
- Mangoes. You'll want 3 mangoes diced into small pieces. Cut the skin off the mangos and then cut the fruit off the pit. With a sharp knife, cut the mango into small pieces.
- Pineapple. Try to pick a nice ripe pineapple, but if you can't find a fresh pineapple that's good enough, you can use canned pineapple too.
- Red bell pepper. You can use any color of bell pepper, red bell pepper gives a nice contrast of color.
- Red onion. Chopped nice and small so you don't get a mouthful of onion.
- Jalapeno. Make sure to remove the seeds and ribs so it's not too spicy. If you like spice though, keep the seeds in!
- Cilantro. If you aren't a cilantro fan, you can leave it out.
- Lime juice. This helps keep the color of the salsa and also adds some tang.
Be sure to check out the printable recipe card for full recipe information on ingredients and quantities.
How To Make Pineapple Mango Salsa
- Step 1: Peel the mango and the pineapple. Cut both into small pieces. If you don't know how to cut a pineapple, it's simple! Peel the mango first, then cut the fruit off of the pit and dice into pieces.
- Step 2: Add the rest of the chopped vegetables to the bowl.
- Step 3: Sprinkle in the spices.
- Step 4: Add the chopped cilantro the the bowl.
- Step 5: Add the lime juice to the bowl.
- Step 6: Mix well with a wooden spoon and refrigerate the sweet salsa until you are ready to serve it.
Lynn's Tip!
If you’re adding jalapeños, start with a small amount first. You can always add more spice, but it’s hard to take it out once it’s in!
What to Serve with Pineapple Mango Salsa
- Tortilla Chips. Obviously! Set out some 4 ingredient guacamole, cherry tomato salsa, and avocado black bean salsa and you've got a delicious dip buffet on you hands!
- Grilled Chicken or Shrimp. Spoon it right on top for a great side dish or condiment. Don't forget to add some white rice or brown rice for a delicious dinner!
- Tacos. This salsa is practically made for them. Fish tacos, chicken tacos, or even beef tacos would all be delicious with this pineapple mango salsa!
Storage Instructions
This salsa is even better after sitting for a while, so feel free to make it a day ahead! Store it in an airtight container in the fridge, and give it a stir before serving. I wouldn't recommend freezing this salsa though. The fruit won't defrost well, so make the salsa and keep it in an airtight container in the refrigerator until you are ready to serve it.
Frequently Asked Questions
Yes! Just make sure to thaw the fruit completely and drain any excess liquid to avoid a watery salsa.
Yes! If you’re not into heat, just leave it out, or sub it with a pinch of chili powder for a milder kick.
You can use scallions, chopped green onions, chopped chives, or leave it out completely!
Pineapple Mango Salsa
Equipment
- Knives
- Cutting Board
- Mixing Bowls
- Measuring Cups
- Measuring Spoons
Ingredients
- 3 Mangoes Peeled and diced
- 1 large Pineapple Diced, skin and core removed
- 1 large Red bell pepper Chopped, about 1 cup
- ½ Red onion Chopped
- 1 Jalapeno Seeds and veins removed
- ¼ cup Cilantro Chopped
- ½ teaspoon Garlic Powder
- 3 Limes About 2 tablespoons, juiced
- ½ teaspoon Salt to taste
Instructions
- Peel the mango and the pineapple. Cut both into small pieces. If you don't know how to cut a pineapple, it's simple! Peel the mango first, then cut the fruit off of the pit and dice into pieces.
- Add the rest of the red bell peppers, red onions, jalapenos, cilantro, spices, and lime juice to the bowl.
- Mix well and serve immediately or cover and place the salsa in the refrigerator until you are ready to serve it.
Notes
- If you are unsure how to cut a pineapple, don't be intimidated! It's quite easy to do once you get the hang of it.
- You can use canned pineapple if you have them, or frozen fruit. Just make sure to defrost and then drain any excess liquid from the fruit.
- Not a spicy fan? Leave it out! Or add half of a jalapeno instead of a whole jalapeno.
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