Mango Pineapple Salsa

Mango salsa is so 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.
Prep Time15 mins
Total Time1 hr 15 mins
Course: Appetizer
Cuisine: Mexican
Servings: 6 servings
Calories: 66kcal
Author: Dan Mikesell AKA DrDan


  • 1 mango chopped 1/4 inch and peeled
  • 1/2 fresh pineapple chopped 1/4 inch
  • 1/2 red pepper diced 1/4 inch
  • 1 Roma tomato chopped 1/4 inch
  • 1/2 red onion small chipped 1/8 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 1/4 inch pieces.
  • Clean the jalapeno by cut off ends and de-seeding then chop fine. Chip half of a small red onion into 1/8 inch pieces.
  • Chop the cilantro if using.
  • Cut the mango and the Roma tomato into 1/4 inch pieces.
  • Add all to mixing bowl and add the juice of one lime. Mix well. Refrigerate for 1 hour at least before serving.


Pro Tips:

  1. A good mango should be firm but not rock hard, and definitely not mushy.
  2. Roma or plum tomatoes are better for this since they have more "meat".
  3. Cilantro is optional.
  4. You can double the mango and eliminate the pineapple.
  5. Do not use canned pineapple.
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Calories: 66kcal | Carbohydrates: 18g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.05g | Sodium: 2mg | Potassium: 128mg | Fiber: 2g | Sugar: 13g | Vitamin A: 750IU | Vitamin C: 90.8mg | Calcium: 20mg | Iron: 0.5mg