Go Back
–+ servings
Print Pin

Pineapple Mango Salsa

This Pineapple Mango Salsa is a mesmerizing combination of sweet, tangy, spicy, fresh and is as delicious plain as it is with tortilla chips or on top of favorite grilled chicken, fish, pork, steak, tacos, etc. It’s made with juicy pineapple, sweet mangos, crunchy bell peppers, zingy red onion, zesty cilantro, spicy jalapenos and tangy lime for the perfect balance of sweet heat – in minutes! This pineapple mango salsa recipe is super simple to make and easy to customize with different add-ins or the spice level. It’s also guilt free, gluten free and dairy free for a snack or party appetizer win everyone will rave about!
Course Appetizer
Cuisine Mexican
Prep Time 25 minutes
Total Time 25 minutes
Servings 8 servings

Ingredients

  • 2 cups chopped ripe pineapple
  • 2 ripe mangos chopped
  • 1 red bell pepper diced
  • 1/3 cup red onion diced
  • 1-2 jalapenos seeded, deveined, minced (1 for very mild)
  • 1/3 cup loosely packed cilantro chopped
  • 2 finely minced garlic cloves or 1/2 tsp garlic powder
  • 1/4 tsp EACH salt, chili powder, ground cumin
  • 1/8-1/4 teaspoon pepper
  • 2 tablespoons lime juice
  • 1 tablespoon apple cider vinegar

Instructions

  • Add all Mango Salsa ingredients to a large bowl. Toss to evenly combine.
  • Taste and add additional jalapenos, salt or lime juice.
  • For the best flavor, chill salsa in the refrigerator for 30-60 minutes

Notes

Tips and Tricks

  • How to cut a mango.  If you aren’t sure how to cut a mango, don’t be shy, it is much easier than you might think!  Check out my detailed tutorial on How to Cut a Mango.
  • Use ripe fruit.  Make sure your pineapple and mangos are ripe so they are sweet, flavorful and juicy.  Mangos that aren’t quite ripe will be fibrous and bland; pineapple that’s underripe can be sour.
  • Stall ripening.  If your fruit is ripe before you’re ready to make your salsa, then refrigerate them to stall the ripening process.
  • Add honey.   If you have the misfortune of a bland pineapple that’s not very sweet, then try adding a teaspoon or so of honey.  You may need to microwave the honey a little so it combines easily, especially if adding honey after the salsa is tossed.
  • Lime juice to taste.  You can add less lime juice if your fruit isn't as sweet or more lime juice to taste. 
  • Jalapeno to taste. I recommend 1 large jalapeno or 2 smaller jalapenos to balance the sweet fruit otherwise it might taste like your pineapple mango salsa is missing something.  You can start with less jalapenos but add more to taste if your salsa doesn’t have enough kick or I like to reserve the jalapeno seeds and stir them in to taste for a spicier salsa.
  • Leftover salsa.  If you have leftover pineapple mango salsa that is not going to be eaten before the texture softens, try pureeing it!  Pureed salsa makes a fabulous sauce for chicken, fish, or pork and a dip for shrimp.
 

STORAGE

  • This salsa is best served the day it is made. I recommend making your pineapple mango salsa 30-60 minutes in advance and chilling in the refrigerator to give the flavors time to build and meld.
  • You can store the salsa up to two days in an airtight container in your refrigerator but be aware that the fruit will become increasingly soft and change the texture of the salsa.  Softer fruit don’t mean they’ve gone bad, they’re not as appetizing.

How to prep ahead

Pineapple mango salsa is best if chilled just one hour before serving but you can still prep the salsa ingredients ahead of time and just combine when ready.  Here’s how to prep ahead:
  • Fruit: chop mangos and pineapple and store in separate airtight containers in the refrigerator up to 24 hours ahead of time.
  • Chop remaining ingredients: bell pepper, red onions, jalapenos, cilantro and garlic can all be chopped and stored in the same airtight container in the refrigerator up to 24 hours ahead of time. 
  • Combine:  when ready to serve, drain the fruit in a fine mesh sieve and toss with remaining salsa ingredients.