Pineapple Mango Salsa – fresh fruit plus a little heat, bursting with tropical flavor. Serve it up with tortilla chips, grilled shrimp and seafood or tacos.
This Pineapple Mango Salsa is refreshing, whips up in about 15 minutes and is bursting with tropical flavors and a little kick of heat.
It’s a fun twist on classic salsa served up with tortilla chips but don’t stop there. It make a great topping to grilled shrimp, chicken – even salmon.
Why this recipe works:
- Light, fresh, simple – perfect for weeknights and summer entertaining.
- Appetizer, snack or condiment with shrimp, chicken or fish.
- Basic ingredients from any grocery store.
- You control the spice level – a little, a lot or none at all.
Ingredients needed to make Pineapple Mango Salsa:
- mango
- pineapple
- red onion
- cherry tomatoes
- fresh jalapeno pepper
- bell pepper (any color)
- cilantro
- whole lime
- sea salt and fresh cracked black pepper
How to make Mango Pineapple Salsa:
Using a sharp knife, prep and dice salsa ingredients: mango, pineapple, tomatoes and bell pepper into bite size pieces. Mince onion, jalapeno and cilantro then add everything to a large mixing bowl.
Squeeze juice from half of the lime and season with salt and black pepper. Gently stir then taste and adjust lime juice, salt and pepper to your preference.
Cover and refrigerate at least 1 hour to let the flavors come together.
Best ways to eat Mango Salsa:
My favorite way is scooping it with salty tortilla chips. It’s also delicious with chicken, steak, shrimp or fish.
Tips for the best Pineapple Mango Salsa:
- Use fresh, ripe fruit. Pre-cut fruit works too and saves time.
- Bite size pieces. Chop ingredients into small, bite-sized pieces using a sharp knife. I don’t recommend a food processor because fruit colors and textures will be off.
- Taste and adjust seasonings before eating – including salt and lime juice.
- Let it rest 30-60 minutes before serving. This lets all the flavors come together.
FAQ + storage:
Can I use canned pineapple? Yes – but I don’t recommend it. This recipe is all about freshness!
Can I make it ahead of time? Yes – it’s best eaten in 1-2 days of making. Store in the fridge in an airtight container. If excess juices are releases, drain some out before serving.
Best way to store leftover salsa is in an airtight container in the fridge up to 2-3 days. Before serving, give it a good stir, taste and adjust seasoning and if needed drain some of the juices.
What’s the best way to adjust the heat? If it’s too hot, add more lime juice to dilute it. If it’s still too hot, add more fruit and tomatoes. To increase heat, add more finely minced jalapeno peppers or even a pinch of cayenne pepper.
Subs and variations:
- Add diced cucumber or avocado. Note: avocado should be added just before serving.
- Swap fresh mint for cilantro.
- Sub habanero peppers for jalapeno for more heat.
- Other fresh tomatoes can be used, like Roma or grape.
How to store salsa:
Transfer salsa to an airtight container and store in the fridge 2-3 days.
More easy homemade salsa recipes:
Full details for this easy Pineapple Mango Salsa in the printable recipe card below. Enjoy!
East 15 minute Pineapple Mango Salsa
Equipment
- sharp knife
- cutting board
- large bowl
Ingredients
- 1 large mango peeled and cut into small bite-size pieces
- 1/2 cup pineapple diced into small bite-size pieces
- 5 ounces cherry tomatoes diced into small bite-size pieces
- 1/2 red bell pepper diced into small bite-size pieces
- 1/4 cup red onion minced
- 2 tablespoons fresh cilantro minced
- 2 tablespoons fresh jalapeno minced (or to taste)
- 1/2 lime juice and zest - or more to taste
- sea salt and black pepper to taste
Instructions
- Prep and dice or mince salsa ingredients. Add to a large bowl.
- Blend well then cover and refrigerate at least one hour up to overnight.
- Serve with tortilla chips, over grilled chicken, fish, steak or shrimp tacos.
When in doubt about a simple, fresh appetizer this is my go-to! I love that it elevates my grilled shrimp, salmon, steak and chicken too!