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    🏠Home » Recipes » Mexican Recipes

    Pineapple Mango Salsa

    Apr 22, 2022 · Modified: Oct 26, 2022 by Dan Mikesell AKA DrDan · 9 Comments

    Recipe Table of Contents    
    4.60 from 5 votes

    Sweet and spicy fresh pineapple mango salsa is the perfect change of pace to everybody's favorite side dish. An easy-to-make fresh fruit salsa will go with fish, chicken, tacos, or used as a dip.

    Mango Pineapple Salsa on a corn chip

    Jump To:
    • 👨‍🍳How to this recipe
    • 🍍Ingredients
    • ❓FAQs
    • 📖Grilled Fajitas
    • 🖼️Step-by-Step Photo Instructions
    • 📝Recipe

    Blue ribbon divider used for visual effect

    Introduction

    I was on a Mexican spree when I first did this recipe years ago. I have repeated it many times since. It is one of my wife's favorites and has been a main Mexican side dish.  Please give this great side dish a try.

    Salsa is more Central and South American from the 15th century and not really Mexican. Will we all know the red tomato-based salsa rajo, any fruit or vegetables can be used.

    Pineapple mango salsa is simple to whip up. Wonderfully tasty and a great compliment to spicy Mexican foods. Just a little slicing and dicing, and you're there. Perfect for a party and friends.

    👨‍🍳How to this recipe

    1. This is recipe is mostly a good cutting board and a sharp knife.
    2. Clean and trim the pineapple, tomato, and red bell pepper into ¼ inch pieces.
    3. Clean the jalapeno by cutting off the ends and then removing the seeds and vein. Cut by mincing small.
    4. Dice the red onion into ⅛ inch small dice.
    5. Clean and dice the mango into ¼ inch pieces.
    6. Combine into a large bowl and add the juice of one lime. Stir well.
    7. Refrigerate for 1 hour or more before serving.

    🍍Ingredients

    Pineapple

    Fresh pineapple trimmed into a small dice that will fit on a tortilla chip.

    Do I have to use pineapple? No, but double the mango.

    What to do with the other half of the pineapple? Double the recipe, slice and eat, or send it to me.

    Can I use canned pineapple? Yes, but you don't really want to do that. Fresh pineapple is excellent. But if you insist, a 20 oz can of chunks drained equals the 2 cups that half of the fresh pineapple will yield.

    Mango

    A good mango should be firm but not rock hard and not mushy.

    Do I have to use mango? It is called mango salsa, but since you asked, you can substitute ½ of pineapple for the mango.

    Cilantro

    You will see fresh cilantro in the ingredients, but some of the pictures (the newer ones) do not show it. We do not like cilantro in this house. Both my wife and I do not like the taste. I have left in the ingredients, but I don't use them. PS a large number of people have this issue.

    Jalapeño

    The recipe uses one jalapeno minced—adjust up or down to adjust the spiciness.

    Red Bell Pepper and Red Onion.

    The bell pepper will add some great color, crunchiness, and taste. And the red onion adds some mild onion taste.

    Tomato

    Like the red pepper, it will add some great color against the yellow of the pineapple and mango. A good-sized plum or Roma tomato will work best since it will have more meat and less juice and seeds.

    Lime

    The fresh lime juice from one lime is about two tablespoons of concentrated lime juice. Some lime zest can be added to boost the flavor.

    Other Possible Ingredients

    Avocados, peaches, strawberries, or corn are good additions or substitutes.

    ❓FAQs

    How to cut up a mango?

    1) Cut a disk off both sides of the mango as close as possible to the pit.
    2) Crosscut the disks.
    3) 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.

    Images licensed from Adobe stock. May 16, 2018. Copyright ©RomainQuéré - stock.adobe.com. Modified per allow by licensed.
    image of three steps to cut up a mango-Images licensed from Adobestock. May 16, 2018. Copyright ©RomainQuéré - stock.adobe.com. Modified per allow by licensed.

    How to refrigerate Pineapple Mango Salsa?

    I like to cover with plastic wrap and push down over the leftovers to eliminate the trapped air. Then add a tight cover on top. Good refrigerated for 2-3 days.

    Can I freeze Pineapple Mango Salsa?

    Freezing will affect the texture severely and is generally not recommended.

    How to adjust to recipe size?

    This is a cut-down recipe. A "double" recipe will be a more efficient use of ingredients, but this size fits our eating habits, and two of us consume it in 2 days. The half pineapple stores well.

    So double the recipe for larger households.

    You can also adjust the ingredients. Eliminate the mango and use the other half of the pineapple. Or eliminate the pineapple and add another mango.

    How to use pineapple mango salsa?

    Our favorite is always just as a dip for corn chips— a combo that makes a great side dish for almost any Mexican dish, chicken, or seafood. Or a topping for fish or shrimp tacos.

    You can also marinate chicken breasts for about an hour and then grill or bake. Due to the acid in the pineapple, I do not recommend marinating longer.

    📖Grilled Fajitas

    Beef Fajitas

    Grilled Flank Steak Fajitas

    Easy Pork Fajitas

    Grilled Chicken Fajitas in 30 Minutes

    This recipe is listed in these categories. See them for more similar recipes.

    101's Best Recipes, Appetizer and Party Recipes, Grill Side Dish Recipes, Mexican Recipes, Side Dish Recipes
    Blue ribbon divider used for visual effect

    🖼️Step-by-Step Photo Instructions

    fresh pineapple with mango and salsa ingredients

    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.

    mincing jalapeno on black board

    Clean the jalapeno by cutting off ends and de-seeding, then chop fine. Chop half of a small red onion into ⅛ inch pieces.

    chopping cilantro on a black board

    Chop the cilantro.

    image of three steps to cut up a mango-Images licensed from Adobestock. May 16, 2018. Copyright ©RomainQuéré - stock.adobe.com. Modified per allow by licensed.
    Images licensed from Adobestock. May 16, 2018. Copyright ©RomainQuéré - stock.adobe.com. Modified per allow by licensed.

    Cut the mango and the Roma tomato into ¼ inch pieces. If you need instructions on cutting up the mango, see the discussion above.

    mixing salsa ingredients in a large bowl

    Add all to a large mixing bowl and add the juice of one lime. Mix well. Refrigerate for 1 hour before serving if your wife lets you.

    pineapple mango salsa on plate
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    📝Recipe

    pineapple mango salsa on a corn chip

    Pineapple Mango Salsa

    From Dan Mikesell AKA DrDan
    Sweet and spicy fresh pineapple mango salsa is the perfect change of pace to everybody's favorite side dish. An easy-to-make fresh fruit salsa will go with fish, chicken, tacos, or used as a dip.
    Tap to leave a Rating
    4.60 from 5 votes
    Print Email CollectionCollected
    Prep Time: 15 minutes
    Total Time: 1 hour 15 minutes
    Servings #/Adjust if desired 6 servings

    Ingredients

    US Customary - Convert to Metric
    • 1 mango - chopped ¼ inch and peeled
    • ½ fresh pineapple - chopped ¼ inch
    • 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
    Prevent your screen from going dark

    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.
      pineapple with mango and salsa ingredients
    • Clean the jalapeno by cutting off ends and de-seeding, then chop fine. Chop half of a small red onion into ⅛ inch pieces.
      chopping a jalapeno on a black board
    • Chop the cilantro.
      chopping cilantro on a black board
    • Cut the mango and the Roma tomato into ¼ inch pieces. If you need instructions on cutting up the mango, see the discussion above.
      image of three steps to cut up a mango-Images licensed from Adobestock. May 16, 2018. Copyright ©RomainQuéré - stock.adobe.com. Modified per allow by licensed.
    • Add all to a large mixing bowl and add the juice of one lime. Mix well. Refrigerate for 1 hour before serving if your wife lets you.
      mixing salsa ingredients in a glass bowl
    • Refrigerate for 1 hour at least before serving.
      Mango Pineapple Salsa on a white plate wide view
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

    Your Own Private Notes

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    Recipe Notes

     

    Pro Tips

    1. A single recipe is good for smaller households but for parties, use a double recipe.
    2. A good mango should be firm but not rock hard, and definitely not mushy.
    3. Roma or plum tomatoes are better for this since they have more "meat".
    4. Cilantro is optional.
    5. You can double the mango and eliminate the pineapple. Or double the pineapple and eliminate the mango.
    6. Do not use canned pineapple.
    7. 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.

    Nutrition Estimate

    Nutrition Facts
    Pineapple Mango Salsa
    Amount Per Serving
    Calories 66 Calories from Fat 2
    % Daily Value*
    Fat 0.2g0%
    Saturated Fat 0.04g0%
    Polyunsaturated Fat 0.1g
    Monounsaturated Fat 0.05g
    Sodium 2mg0%
    Potassium 128mg4%
    Carbohydrates 18g6%
    Fiber 2g8%
    Sugar 13g14%
    Protein 1g2%
    Vitamin A 750IU15%
    Vitamin C 90.8mg110%
    Calcium 20mg2%
    Iron 0.5mg3%
    * Percent Daily Values are based on a 2000 calorie diet.
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Appetizer
    Cuisine : Mexican

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Editor's Note: Originally Published July 4, 2010. Updated with expanded text and instructions along with updated photos.

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    1. Debra

      May 04, 2021 at 11:03 am

      DrDan
      Why did you have to change your format to this with all of the advertising? I can barely read they your recipes now with all of the movement from the ads. It used to be a joy to read your blog now I’m not so sure.

      Reply
      • Dan Mikesell AKA DrDan

        May 04, 2021 at 11:22 am

        Hi Debra,

        Sorry you're having an issue. The ad provider has not changed in four years and the number and type of ads has not changed for 2 years. No popup, no autostart video allowed.

        But ads have changed over the years and I find I frequently have more issues with Safari but not Firefox on Mac.

        The structure of a page has changed with the top of pages being the priority and loading much quicker now and lower parts of the page loading slower.

        I will let the ad company know and look into it further.

        Dan

      • Dan Mikesell AKA DrDan

        May 04, 2021 at 1:57 pm

        Second reply,

        I just changed some setting, it seems better.
        Dan

    2. Jill

      January 27, 2020 at 2:33 pm

      5 stars
      This sounds & looks great - do you think frozen(thawed) mango would work? Thanks, & Love your recipes !

      Reply
      • Dan Mikesell AKA DrDan

        January 27, 2020 at 2:43 pm

        Hi Jill,
        Welcome to the blog.
        Yep, I'm sure it would.
        Dan

    3. C. M. Purrington

      May 04, 2019 at 11:38 am

      How long will this keep in the refrigerator?

      Reply
      • DrDan

        May 04, 2019 at 11:59 am

        Hi C.M.
        Welcome to the blog.
        Cover tightly. Very good for 24 hrs. Ok at 48 hours.
        DrDan

    4. Rachel - Birdseed Kitchen

      May 21, 2018 at 12:45 pm

      What to do with the other half of the pineapple? Brush the pieces lightly with oil and grill it! Grilled fruit is the best-kept secret of summer.

      Reply
    5. Chris

      July 04, 2013 at 12:23 pm

      I'm making pork tenderloin tonight and this seems like it would rock on top of that. Hmmmm might have to get a mango.

      Reply

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