Mango Pineapple Salsa is a vibrant, tropical salsa made with fresh mango, pineapple, red onion, jalapeño, cilantro, lime juice, and a touch of salt. Bright, sweet, and slightly spicy, it pairs beautifully with grilled fish, shrimp tacos, pork chops, chicken, or simply served with tortilla chips.
This salsa is an easy way to layer fresh flavors and textures—sweet fruit, crisp onion, bright lime, and herbaceous cilantro. It can be adjusted to suit your taste by varying the fruit ratio, the amount of heat, or by omitting cilantro if you prefer.
Fresh Pineapple Mango Salsa
If you enjoy bold flavor combinations on everything from tacos to salads and bowls, this mango-pineapple salsa is a perfect condiment. It adds a tropical brightness to savory dishes and can be made in minutes with minimal prep.
How to Make It
See the ingredient list and step-by-step instructions below.
- Add the pineapple, mango, red onion, jalapeño, and cilantro to a large bowl.
- Drizzle with fresh lime juice and sprinkle with salt.
- Toss gently to combine, then taste and adjust lime juice or salt as needed.
- Refrigerate until ready to serve.
Kim’s Tips
Tips
- Cut ingredients to uniform sizes. Dice mango and pineapple into similar-sized pieces and chop the onion slightly smaller so it doesn’t overpower the salsa.
- Choose ripe produce. Use ripe mango and pineapple for the best sweetness and flavor—unripe fruit will make the salsa bland.
- Increase the heat if desired. Add extra jalapeño or swap for a serrano pepper for more spice.
- Adjust proportions. If you prefer more mango or more pineapple, change the amounts to suit your taste. Add extra lime if you like more acidity.
- Skip or swap cilantro. If you dislike cilantro, omit it or replace it with fresh parsley.
- Add bell pepper. Diced red or orange bell pepper adds color and a mild savory note.
Storage
Refrigerator: Store leftover salsa in an airtight container in the refrigerator for 2–3 days. The fruit will soften over time, so it’s best enjoyed fresh or within a couple of days.
Mango Pineapple Salsa
What You’ll Need
- 3 cups mango, cut into ¼ inch pieces
- 3 cups pineapple, cut into ¼ inch pieces
- ½ cup red onion, finely diced
- ¼ cup cilantro, fresh and finely chopped
- 1 jalapeño pepper, seeds and membranes removed, finely chopped
- 2 tablespoons lime juice, freshly squeezed
- ½ teaspoon salt
How to Make It
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Add the mango, pineapple, red onion, cilantro, and jalapeño to a large bowl.
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Drizzle with lime juice, add salt, and gently toss to combine. Taste and adjust lime or salt as needed.
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Serve immediately or refrigerate until ready to use.
Suggested Equipment
- Mixing bowls
Notes
*Recipe text was updated; it may differ slightly from any accompanying video.
Kim’s Tips
- Cut ingredients to uniform size. This helps ensure a balanced bite of fruit, onion, and cilantro in every spoonful.
- Use ripe fruit. Ripe mango and pineapple deliver the best sweetness and aroma.
- Make it spicier. Add more jalapeño or a serrano pepper for extra heat.
- Adjust to taste. Increase mango, decrease pineapple, or add more lime if you prefer.
- Skip cilantro if needed. Substitute fresh parsley if you’re not a cilantro fan.
- Add bell pepper. Diced red or orange bell pepper provides color and a mild savory note.
Storage
Refrigerator: Store leftover salsa in an airtight container in the fridge for 2–3 days.
Nutrition
Calories: 61kcal
Carbohydrates: 14g
Protein: 1g
Fat: 1g
Sodium: 91mg
Sugar: 11g