Sweet and savory with a touch of spice, this Easy Pineapple Mango Salsa Recipe is a perfect fresh fruit salsa for an appetizer or with your favorite Mexican dish.
Fruit salsa is the perfect complement to spicy Mexican food or party dish. It is easy to adjust the ingredients to your preferences and the size from cooking for two friendly to a large party size.
Pineapple Mango Salsa is healthy and takes only 15 minutes to make with fresh fruits and vegetables. Just a little slicing and dicing, and you're there. It is one of my wife's favorites and has been our home's main Mexican side dish. Please give this great side dish a try.
This salsa works well as a party appetizer or with Tex-Mex, like Chicken Fajita Quesadillas, Sheet Pan Chicken Fajitas, Chicken Fajita Quesadillas, and Grilled Chicken Fajitas. But also with other fajita recipes like Beef Fajitas, Flank Steak Fajitas, or Pork Fajitas.
- Pineapple—fresh diced small
- Vegetables—red bell pepper, red onion, and tomato
- Jalapeno pepper
- Fresh Cilantro
- Optional Ingredients—Avocados, peaches, strawberries, or corn are good additions or substitutes.
👨🍳How to Make This Easy Pineapple Mango Salsa
- Clean and trim the pineapple, mango, tomato, and red bell pepper into ¼-inch pieces.
- If using, mince jalapeno pepper and chop cilantro.
- Combine into a large bowl and add the juice of one lime. Stir well.
- Refrigerate for 1 hour or more before serving for the flavors to blend if you have time.
This is a summary of the steps and ingredients. See the recipe card or the step-by-step photo instructions below for full instructions.
✔️Ingredient Notes and Variations
- To make Pineapple salsa, skip the pineapple and double the mango.
- To make Mango salsa, skip the mango and double the pineapple.
- Fresh pineapple is excellent and should be used. But if you insist, a 20 oz can of drained chunks equals the 2 cups half of the fresh pineapple will yield.
- A good mango should be firm but not rock hard and not mushy.
- Cilantro is listed as optional since many people dislike the taste.
- The jalapeño pepper provides mild heat and can be eliminated or adjusted to your taste.
- For the tomato, use a medium to larger plum or Roma tomato, which has more "meat" and less juice and seeds.
- One fresh lime is about two tablespoons of concentrated lime juice. Some lime zest can be added to boost the flavor.
↕️How to make this a "for two" or "family size" recipe
This is a very easy recipe to cut in half or double. But if you cut it down, you will waste lots of ingredients. This recipe makes 4 to 5 cups of salsa, which I call 6 servings.
- Use the recipe card and adjust the number of servings to half or double.
- Use the amount of ingredients in the ingredient list, not the instructions—those do not adjust.
🔪How to cut a mango?
- Cut a disk off both sides of the mango as close as possible to the pit.
- Crosscut the disks.
- Turn the disks inside out, then cut off the chunks. You can try to get more out of the part with the pit, but it won't be much.
Our favorite is always just as a dip for tortilla chips— a combo that makes a great side dish for almost any Mexican dish, chicken, or seafood. Or a topping for fish tacos.
You can also marinate chicken breasts for about an hour and then grill or bake them. Due to the acid in the pineapple, I do not recommend marinating longer.
Cover it with plastic wrap and push it down over the leftovers to eliminate the trapped air. Then, add an airtight cover. Good in the refrigerator for 2-3 days.
Freezing will affect the texture severely and is generally not recommended.
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Have you tried this recipe, or have a question? Join the community discussion in the comments.
Step-by-Step Photo Instructions
Start by cleaning the pineapple and pepper. Chop half the pineapple and half the pepper into ¼ inch pieces. A single recipe is suitable for smaller households, but for parties, use a double recipe.
Clean the jalapeno by cutting off ends and de-seeding, then chop fine. Chop half of a small red onion into ⅛ inch pieces.
Chop the cilantro.
Cut the mango and the Roma tomato into ¼ inch pieces.
Add all to a large mixing bowl and add the juice of one lime. Mix well. Refrigerate for 1 hour before serving if you have time to blend the flavors.
Easy Pineapple Mango Salsa Recipe
- ½ fresh pineapple - chopped ¼ inch
- 1 mango - chopped ¼ inch and peeled
- ½ red pepper - diced ¼ inch
- 1 Roma tomato - chopped ¼ inch
- ½ red onion - small chipped ⅛ inch
- 1 jalapeno - cored and seeded chopped very finely
- 3 tablespoons cilantro - chopped optional
- 1 lime
- Start by cleaning the pineapple and pepper. Chop half the pineapple and half the pepper into ¼ inch pieces. A single recipe is suitable for smaller households, but for parties, use a double recipe.
- Clean the jalapeno by cutting off ends and de-seeding, then chop fine. Chop half of a small red onion into ⅛ inch pieces.
- Chop the cilantro.
- Cut the mango and the Roma tomato into ¼ inch pieces. If you need instructions on cutting up the mango, see the discussion above.
- Add all to a large mixing bowl and add the juice of one lime. Mix well. Refrigerate for 1 hour if you have time to allow the flavors to blend.
- Add all to a large mixing bowl and add the juice of one lime. Mix well. Refrigerate for 1 hour before serving if you have time to blend the flavors.
Your Own Private Notes
- A single recipe is good for smaller households, but for parties, use a double recipe.
- A good mango should be firm but not rock hard and definitely not mushy.
- Roma or plum tomatoes are better for this since they have more "meat".
- Cilantro is optional.
- You can double the mango and eliminate the pineapple. Or double the pineapple and eliminate the mango.
- Do not use canned pineapple if you can avoid it.
- This recipe makes 4-5 cups which we are calling 6 servings.
- Stores well refrigerated for 2 days. On the third day, it starts having texture problems. Freezing is not recommended.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
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Editor's Note: Originally Published July 4, 2010. Updated with expanded text and instructions along with updated photos.