Pineapple Mango Salsa

Get ready to amp up your summer gatherings with this Pineapple Mango Salsa. It’s the perfect partner for picnics, barbecues, or even spicing up your regular Taco Tuesday during the summer months. 

Pineapple Mango Salsa Recipe

If you’re in search of a delicious salsa recipe that will knock your guests’ socks off, look no further.

My mango pineapple salsa recipe brings together fresh flavors, it’s delightfully tropical, and it pairs perfectly with crispy tortilla chips.

This new summer staple of sweet mangos, juicy pineapples, crunchy red pepper, tangy red onion, and spicy jalapeño peppers comes together in one fantastic blend.

And let’s not forget a hint of fresh cilantro and squeeze of lime that adds that perfect finishing touch.

This salsa a healthy and exciting addition that your friends won’t be able to get enough of! Love mangoes like I do? Check out this Mango Habanero Salsa that has a kick that is perfect with the sweet mango.

Add this salsa recipe to your list of favorites along with my easy pico de gallo recipe, this roasted tomato salsa, easy homemade salsa, best salsa verde recipe, and fresh fruit salsa.

Serving Suggestions

​Not only can you enjoy this with your favorite tortilla chips, makes great additions to:

• rice bowls
• fish tacos
• pork chops
• grilled chicken
• salads

How do I serve this is a pineapple boat?

To make a pineapple boat, don’t peel the whole pineapple when prepping the meat. Instead, cut the pineapple in half, lengthwise from top to bottom. Be careful cutting through the leaves on the top.

Place the pineapple half, cut side up, on a cutting board with a towel to keep it from rolling. Using a sharp knife, cut around the inside edge, leaving about 1/2 inch of the edge.

Slice the inside pineapple into squares and then use a spoon to remove the inside fruit, leaving a “bowl” to serve. Need more help? Check out this tutorial for more pictures.

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Ingredients Needed

Pineapple – Fresh pineapple is best. Substitute frozen or canned pineapple if needed. *See notes*

Mango – Fresh mango is sweet and delicious.

Bell pepper – I like red bell pepper for the color contrast. Substitute yellow or orange bell pepper.

Jalapeno – Fresh jalapeno pepper is best. Substitute Seranno pepper or habanero for more heat.

Onion – I like red onion for the color contrast. Or use white onion or Spanish onion.

Lime – Fresh lime juice is best. Substitute lime zest if needed.

Cilantro – Substitute fresh parsley if needed.

Kitchen staples – Salt and black pepper.

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How to Make Pineapple Mango Salsa

First: Prep and chop all the ingredients.

Second: Mix all ingredients in a large bowl. Mix to combine.

Third: Add in the lime juice, cilantro, salt, and pepper. Stir to mix. Serve and enjoy!

For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.

How long does it last?

In an airtight container, this fresh fruit salsa will stay fresh for about 2-3 days. Honestly, it’s so tasty that I doubt it will last that long.

Can I make it ahead of time?

Absolutely! This isn’t just an easy salsa recipe, it’s also a great recipe to make ahead. The flavor of this sweet salsa improves as it sits.

You can make this up to 3 days in advance! Just give it a quick stir before serving.

Can I use canned pineapple or mango instead of fresh?

Of course, you can! I’m all about convenience, and sometimes, fresh fruits are not always on hand.

If you decide to use canned fruit, be sure the fruit is well-drained to keep the salsa from being watery.

Is this fresh salsa spicy?

The jalapeño pepper does give our mango pineapple salsa a bit of a kick. But fear not, you can adjust the heat level to your liking.

For a milder salsa, remove all the seeds and white membranes from the jalapeño before dicing.

Can I leave out the cilantro?

If cilantro isn’t quite your thing, like me, no problem! Leave it out or replace it with another herb like parsley.

A fresh twist of mint or basil could take this salsa to new heights.

Tapas Tips & Tricks

• Look for a ripe mango that smells sweet and is tender. Try mango is my mango margarita and my mango wine slushie too!
• The pineapple should be soft and slightly yellow on the bottom to know if it’s ripe.
• Dice everything into similar sized pieces for easier eating.
• Let chill in the fridge for 30 minutes before serving to allow the flavors to mix.
• For a sweeter salsa, try adding a drizzle of honey with the lime juice. 
• Store leftover salsa in an airtight container in the refrigerator for up to 3 days. 

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

This fresh pineapple mango salsa recipe is full of juicy pineapple, vibrant color, and is the best way to enjoy these hot summer days.

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