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.
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.
- 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 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.
✔️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.
- 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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🖼️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.
Pineapple Mango Salsa
- 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.
© 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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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.
Dan Mikesell AKA DrDan
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 Mikesell AKA DrDan
I just changed some setting, it seems better.
This sounds & looks great - do you think frozen(thawed) mango would work? Thanks, & Love your recipes !
Dan Mikesell AKA DrDan
Welcome to the blog.
Yep, I'm sure it would.
C. M. Purrington
How long will this keep in the refrigerator?
Welcome to the blog.
Cover tightly. Very good for 24 hrs. Ok at 48 hours.
Rachel - Birdseed Kitchen
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.
I'm making pork tenderloin tonight and this seems like it would rock on top of that. Hmmmm might have to get a mango.