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    🏠Home » Recipes » Mexican Recipes

    Pineapple Mango Salsa

    Apr 14, 2023 by Dan Mikesell AKA DrDan · 9 Comments

    Recipe Table of Contents    
    4.60 from 5 votes

    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.

    pineapple mango salsa on tortilla chip
    Jump To:
    • 👍Why you must try this recipe
    • 🍍Ingredients
    • 👨‍🍳How to Make Pineapple Mango Salsa
    • ✔️Ingredient Notes and Variations
    • ↕️How to make this a "for two" or "family size" recipe
    • 🔪How to cut a mango?
    • ❓FAQs
    • 📖Grilled Fajitas
    • 🖼️Step-by-Step Photo Instructions
    • Recipe
    Blue ribbon divider used for visual effect

    It is one of my wife's favorites and has been a main Mexican side dish in our home.  Please give this great side dish a try.

    👍Why you must try this recipe

    • It is a healthy recipe that only takes 15 minutes to make with fresh fruits and vegetables.
    • The whole family will love this salsa.
    • Easy to adjust the ingredients to your preferences.
    • Fruit salsa is the perfect complement to spicy Mexican food.
    • Just a little slicing and dicing, and you're there.
    • Perfect for a party and friends.

    🍍Ingredients

    • Pineapple—fresh diced small
    • Mango
    • Vegetables—red bell pepper, red onion, and tomato
    • Jalapeno pepper
    • Fresh Cilantro
    • Lime
    • Optional Ingredients—Avocados, peaches, strawberries, or corn are good additions or substitutes.

    👨‍🍳How to Make Pineapple Mango Salsa

    1. Clean and trim the pineapple, mango, tomato, and red bell pepper into ¼-inch pieces.
    2. If using, mince jalapeno pepper and chop cilantro.
    3. Combine into a large bowl and add the juice of one lime. Stir well.
    4. Refrigerate for 1 hour or more before serving for the flavors to blend if you have time.

    ✔️Ingredient Notes and Variations

    • To skip the pineapple, double the mango.
    • To skip the mango, double the pineapple.
    • Fresh pineapple is excellent and should be used. But if you insist, a 20 oz can of chunks drained equals the 2 cups that 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.

    1. Use the recipe card and adjust the number of servings to half or double.
    2. Use the amount of ingredients in the ingredient list, not the instructions—those do not adjust.

    🔪How to cut a mango?

    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 allowed by the license.
    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.

    ❓FAQs

    How to use pineapple mango salsa?

    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.

    How to refrigerate Pineapple Mango Salsa?

    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.

    Can I freeze Pineapple Mango Salsa?

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

    📖Grilled Fajitas

    Beef Fajitas

    Grilled Flank Steak Fajitas

    Easy Pork Fajitas

    Grilled Chicken Fajitas in 30 Minutes

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    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 allowed by the license.

    Cut the mango and the Roma tomato into ¼ inch pieces.

    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 you have time to blend the flavors.

    pineapple mango salsa on plate
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    Recipe

    pineapple mango salsa on tortilla chip

    Pineapple Mango Salsa

    From Dan Mikesell AKA DrDan
    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.
    Tap to leave a Rating
    4.60 from 5 votes
    Print Email CollectionCollected
    Prep Time: 15 minutes minutes
    Refrigerate before serving: 1 hour hour
    Total Time: 1 hour hour 15 minutes minutes
    Servings #/Adjust if desired 6 servings

    Ingredients

    US Customary - Convert to Metric
    • 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
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    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 if you have time to allow the flavors to blend.
      mixing salsa ingredients in a glass bowl
    • 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.
      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.

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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 if you can avoid it.
    7. This recipe makes 4-5 cups which we are calling 6 servings.
    8. 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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