Easy, fresh and flavorful Pineapple Mango Salsa! Serve with tortilla chips or with grilled chicken, fish, tacos, and more!
With the perfect balance of savory, sweet and spicy, this Pineapple Mango Salsa is sure to be a hit! This salsa is already on regular rotation in our house. Between the color, flavor and the fact that it goes good with so many things, we just can’t stop with this stuff. This salsa can be an appetizer alongside a bowl of tortilla chips or it can be served with main dishes, too. I love spooning it over Grilled Pork Chops.
PINEAPPLE MANGO SALSA
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Here’s your new summer staple: Pineapple Mango Salsa!
With the weather warming up I am shifting my sights to everything fresh, fruity and summery. Although I’d like to live off of Strawberry Cake and Honey-Vanilla Fruit Dip, I’ve decided to find a savory way to get my fruit fix. Therefore, this refreshing and flavorful mango salsa has quickly become a go-to in our household.
How to Make Pineapple Mango Salsa
Use this recipe as a guide and adjust it to suit your taste. Here are the main components:
- Pineapple and Mango: These make up the bulk of this salsa. Be sure to use fresh pineapple and mango, as it is much firmer than frozen or canned. Tip: If you don’t feel like prepping a whole pineapple or mango, you can buy pre-chopped or cored pineapple and mango in the refrigerated produce section of most grocery stores.
- Red Bell Pepper: This adds a beautiful red color, a bit of crunch, and a slight sweetness. Feel free to swap the red bell pepper for chopped tomato, if you’d prefer.
- Lime Juice: This brightens the salsa, adds a bit of tang, and it pairs wonderfully with the sweet fruit.
- Jalapeno: I balance the sweet fruit with a little heat from a finely chopped fresh jalapeno. You can easily control the heat level by adjusting the quantity of jalapeno. Note: the heat lives in the ribs and seeds, so keep that in mind when preparing the jalapeno.
- Onion: A little finely chopped red onion disperses throughout the salsa, adding a slight bite and a pop of purple color. If you’d like a milder onion flavor, feel free to swap the red onion for shallot or green onion.
- Cilantro or Parsley: Cilantro is traditionally used in salsa. If you’re not a fan of its distinct flavor, swap it for parsley.
What to serve with Mango Salsa
Once you have this salsa on hand, you will find so many uses for it. For instance, we’ve enjoyed it on tortilla chips, grilled chicken, fish tacos, burritos, and salad. It’s fantastic for special occasions like BBQs, picnics or pool parties, but it’s also a delicious way to brighten up any weeknight meal.
Feel free to play around with this mango salsa recipe based on your flavor preferences. You can also add diced avocado, corn or black beans to this salsa. Make sure the black beans are rinsed and drained well, so they don’t add any color to the salsa. Also, avocado should be added right before serving so that it doesn’t turn brown.
Tip: At the start of this recipe I allow the chopped onion and jalapeno to sit in the lime juice for about 10 minutes. The acid from the lime juice softens the bite from the onion and jalapeno, creating a smoother finished product. Feel free to skip this step if you’d prefer to toss everything in a bowl and be done.
Try some of my other homemade salsa recipes!
- Restaurant Style Salsa
- Salsa Onion Dip
- Fruit Salsa
- Roasted Tomatillo Salsa
- Mango Black Bean Salsa
- More appetizer recipes…
Tools used to make this Pineapple Mango Salsa recipe
Knives: A good set of kitchen knives is essential for any cook. This set is the best one I’ve owned so far and it comes with a knife block, steak knives, and an array of larger knives perfect for all your slicing, chopping, and cutting needs.
Cutting Board: A good-sized cutting board is a must for home cooks. This board is thick & sturdy and makes recipe prep a breeze.
Mixing Bowl: These mixing bowls are perfect for mixing and serving. I love the varied sizes so I always have to right size bowl for all my mixing needs.
- 2 tablespoons freshly squeezed lime juice from approximately 2 limes
- 1 tablespoon minced fresh jalapeno
- 3 tablespoons finely chopped red onion
- 1 small garlic clove finely grated (I use a micro-plane grater)
- 2 cups chopped fresh pineapple
- 2 cups chopped fresh mango
- ½ cup chopped red bell pepper
- 1 tablespoon chopped parsley or cilantro
- Salt and pepper to taste
- In the bottom of a large bowl, combine lime juice, jalapeno, onion, and garlic. Allow this mixture to sit for 10 minutes; this softens the bite of the jalapeno, onion, and garlic. Feel free to skip this step and proceed with the recipe.
- Add remaining ingredients and stir until well combined. Serve immediately or refrigerate.
you provided the nutritional info, but no info on the quantity this nutritional info is based on – how many grams or oz. per serving?
Jennifer Kimmel says
Hey Karolina! This recipe makes about 4 cups total so each serving should be around 1 cup. Thanks!