If you’re looking for a burst of tropical sunshine in a bowl, this Pineapple Mango Salsa is the perfect pick-me-up. It’s a bright, juicy, flavor-packed dish that practically guarantees smiles and compliments every time you make it. Sweet pineapple, luscious mango, crunchy red bell pepper, punchy red onion, and just the right kiss of heat from jalapeño all come together in a marriage of tastes and colors that can elevate any meal or snack. Prepare to fall a little in love with how easy and versatile this salsa truly is—it’s destined to become your go-to with everything from chips to grilled fish!
Ingredients You’ll Need
There’s so much magic in how simple and fresh these ingredients are—each one playing a key role in delivering vibrant flavors, lively colors, and irresistible texture. Let’s go over what makes every component special in our Pineapple Mango Salsa.
- Fresh Pineapple (1 cup, diced): The sweetness and tang of pineapple are what set this salsa apart, making each bite sing with tropical flavor.
- Ripe Mango (1 cup, diced): Mango’s creamy texture and natural sweetness beautifully balance the tartness of the pineapple.
- Red Bell Pepper (½ cup, finely chopped): Red bell pepper adds crunch and color, plus a subtle sweetness that rounds things out.
- Red Onion (¼ cup, finely chopped): A bit of red onion brings welcome sharpness and a splash of purple for a visual treat.
- Jalapeño (1 small, seeded and minced): The jalapeño offers gentle heat—use more or less depending on your spice preference.
- Fresh Cilantro (2 tablespoons, chopped): Cilantro adds brightness and that classic salsa aroma that lifts every other flavor.
- Lime Juice (juice of 1 lime): Lime ties everything together with zippy acidity and a fresh, citrusy zing.
- Salt (¼ teaspoon): Just enough salt brings all the vibrant flavors into harmony and enhances the taste of each ingredient.
How to Make Pineapple Mango Salsa
Step 1: Chop the Fruits and Vegetables
Start by dicing the pineapple and mango into small, even cubes to guarantee the perfect bite every time. Finely chop the red bell pepper and red onion for just the right crunch without overpowering each mouthful. Don’t forget to mince the jalapeño—removing the seeds if you prefer it milder—so every scoop gets a balanced amount of peppery heat.
Step 2: Combine in a Bowl
Add the diced pineapple, mango, red bell pepper, red onion, and minced jalapeño to a medium bowl. Watching the pile of rainbow-colored ingredients come together is already half the fun—it’s impossible not to smile!
Step 3: Add Cilantro, Lime Juice, and Salt
Sprinkle the chopped cilantro over the mix, then squeeze in the fresh lime juice and add the salt. The cilantro heightens the tropical notes while the lime juice brightens everything, and a bit of salt ties together the sweet, spicy, and tart flavors.
Step 4: Gently Toss Everything Together
Using a large spoon, gently stir all your ingredients, making sure each piece is well-coated in the lime and evenly mixed. Be careful not to mash the fruit—the goal is a salsa with gleaming, juicy, distinct chunks.
Step 5: Let the Flavors Meld
Cover the bowl and refrigerate your Pineapple Mango Salsa for at least 15 to 20 minutes. This brief rest allows the flavors to meld and intensify, giving you a salsa that’s even more vibrant and delicious.
How to Serve Pineapple Mango Salsa
Garnishes
A handful of extra chopped cilantro or a sprinkle of finely sliced green onion works beautifully on top of Pineapple Mango Salsa for an extra pop of color and herbal flavor. If you love heat, add a few thin rounds of fresh jalapeño right before serving. For an eye-catching finish, serve it inside a hollowed-out pineapple half at your next gathering.
Side Dishes
Pineapple Mango Salsa is the ultimate sidekick for so many main dishes! Spoon it generously over simply grilled chicken, shrimp, or fish for instant vacation vibes. It’s also delightful atop tacos, with rice and beans, or alongside roasted veggie trays. And, of course, don’t forget heaps of crispy tortilla chips for scooping.
Creative Ways to Present
This salsa loves the spotlight! Serve Pineapple Mango Salsa in tall martini or margarita glasses for a fun appetizer. Try layering it with avocado in mini parfait cups for a snack board centerpiece. Or use it to top crostini with whipped goat cheese at a brunch spread—you’ll be surprised how quickly it disappears!
Make Ahead and Storage
Storing Leftovers
If you have any Pineapple Mango Salsa left (a rare occurrence!), store it in an airtight container in the fridge. It keeps well for up to two days, though it’s best enjoyed the day it’s made for the freshest texture and taste.
Freezing
Freezing isn’t recommended for Pineapple Mango Salsa. The vibrant fruits and vegetables lose their texture and juiciness once thawed, leaving behind a mushy salsa that just doesn’t do the original justice. Stick with making it fresh for that unbeatable crunch and flavor.
Reheating
This salsa is meant to be enjoyed chilled or at room temperature, so there’s no reheating needed! Just give it a gentle stir before serving if it’s been in the fridge, to redistribute the juices and flavors.
FAQs
Can I use canned pineapple or mango instead of fresh?
Fresh pineapple and mango give the salsa its bright, crisp texture, but in a pinch, canned versions (well-drained) can work. Just be sure to choose fruit packed in juice rather than syrup for a more natural taste.
How can I make this salsa less spicy?
For a milder Pineapple Mango Salsa, simply use less jalapeño or leave it out entirely. You can also remove all the seeds and white ribs from the pepper before adding it in for a gentle, background warmth without intense heat.
What’s the best way to dice mango and pineapple easily?
To dice mango, slice the fruit along both sides of the pit, score the flesh into cubes without cutting through the skin, then invert and slice the cubes off. For pineapple, slice off the skin and core, cut into thick rounds and then into small cubes. A sharp knife and a steady hand make the process quick and safe.
Can I make Pineapple Mango Salsa ahead of time?
Absolutely! You can prep Pineapple Mango Salsa a few hours in advance—just keep it covered in the fridge to maintain its freshness. Stir well before serving and taste for seasoning, as sometimes flavors mellow slightly while resting.
Are there other fruits or veggies I can add?
Definitely! Diced avocado, cucumber, or even a handful of pomegranate seeds make tasty additions. For extra crunch, try adding jicama, or toss in a hint of ginger for a fun twist. The beauty of Pineapple Mango Salsa is how easily it welcomes creative tweaks.
Final Thoughts
This Pineapple Mango Salsa is pure sunshine and is guaranteed to be the highlight of any table—so don’t be surprised if people are still talking about it long after the last scoop is gone! Give it a try, and watch just how quickly this colorful, zippy salsa finds its way onto your favorites list. Happy snacking!
Print
Pineapple Mango Salsa Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican
- Diet: Vegan
Description
This Pineapple Mango Salsa is a refreshing and flavorful combination of sweet tropical fruits with a hint of heat from jalapeño, perfect for summer gatherings or as a topping for grilled meats or seafood.
Ingredients
Fruit Mixture:
- 1 cup fresh pineapple (diced)
- 1 cup ripe mango (diced)
Vegetable Mixture:
- ½ cup red bell pepper (finely chopped)
- ¼ cup red onion (finely chopped)
- 1 small jalapeño (seeded and minced)
- 2 tablespoons fresh cilantro (chopped)
Seasonings:
- juice of 1 lime
- ¼ teaspoon salt
Instructions
- Combine Ingredients: In a medium bowl, mix together pineapple, mango, red bell pepper, red onion, and jalapeño.
- Add Seasonings: Stir in cilantro, lime juice, and salt. Mix gently to coat evenly.
- Adjust and Chill: Taste and adjust seasoning if needed. Refrigerate for 15–20 minutes for flavors to meld.
- Serve: Enjoy chilled or at room temperature.
Notes
- This salsa complements grilled chicken, fish, or shrimp.
- For a sweeter version, add a touch of honey.
- To reduce heat, adjust jalapeño amount or omit it.
- Best when consumed fresh; store in the fridge for up to 2 days.
Nutrition
- Serving Size: ¼ cup
- Calories: 60
- Sugar: 10g
- Sodium: 105mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
