Pineapple Mango Salsa

Salsa happens to be one of our favorite condiments and this pineapple mango salsa is a fun fruity twist on the classic recipe. We first had this at a restaurant at the beach with a nice piece of fish – it was so delicious we just had to develop our own version. During the summer, we love to meal prep a big batch on the weekend to enjoy throughout the week, the flavors get even better with time.

With tropical flavors of ripe pineapple and mango, red onion, tomatoes, cilantro, and a kick from jalapeños, there’s so much our family loves about this recipe. It’s a 10-ingredient salsa our kids love as a snack, appetizer, or condiment, and even adds a serving of fruit to grilled chicken, fajitas, or blackened fish tacos.

Pineapple mango salsa in a glass bowl with a black serving spoon.

Why you‘ll love this recipe

Easy to make condiment or appetizer that tastes restaurant-quality. If you want to easily elevate the flavors of so many proteins and simple recipes, serve them with this tropical mango and pineapple salsa. It really does add a burst of the freshest flavors.
A colorful salsa that you can customize to your liking. This is our favorite version of this salsa recipe, but you can make it any way you please! We’ve made all different versions with other fruits, spices, and herbs.
Great to serve for a crowd. If you’re hosting a party or need to bring something to a picnic or potluck, this pineapple and mango salsa is a crowd-pleaser for both kids and adults and can be double or tripled with ease. Plus it’s even better when it’s made in advance!

Tips for Busy Cooks

Salsa usually involves a lot of chopping, if you prefer not to cut every ingredient by hand, you can use a food processor. Simply pulse the ingredients until they are roughly chopped. This also cuts down on a lot of prep time (which we always love!).

Ingredients for pineapple mango salsa which include mangos, red bell pepper, pineapple, cilantro, tomato, limes, red onion, jalapenos, salt, chili powder, and paprika,

Key Ingredient Notes

Red onion – Adds nice crunch as well as a tangy and acidic flavor to the salsa.
Freshly squeezed lime juice – Squeezing fresh from limes, about 2 to 3 for this recipe, is the best for flavor. The bottle lime juice doesn’t taste as fresh.
Pineapple – Look for a pineapple that’s yellow in color and smells ripe on the bottom. You’ll want to remove the top, outside, as well as the core. Simply cut the core out with a knife or they even sell pineapple coring tools.
Mangoes – When buying a ripe mango, you want it to be lightly tender when pressed. Be sure to remove the skin and pith.
Tomato – If you can, choose a Roma tomato. Their low moisture and meaty texture create a chunky, non-watery salsa. They also hold their shape well when diced. Vine-ripened or heirloom tomatoes are also a good substitute, but be sure to remove the seeds and excess juice to avoid a watery salsa.
Red bell pepper – Adds a sweet crunch and beautiful color.
Jalapenos – If you are looking for a mild salsa, remove the seeds before chopping. Keep some of the seeds in if you want a little bit of spice.
Fresh cilantro – The herb we think is required for any salsa recipe, it adds great fresh and vibrant flavor.
Chili powder and smoked paprika – We add just a hint of each for warm, smoky flavor that goes well with the fruit.
Cayenne pepper – This can be optional, but adds a little bit more heat to the salsa.

How to make pineapple mango salsa

A hand is juicing a lime half with a fork.

Finely chop the onion, and juice the limes.

Combine the onion and lime juice in a large bowl. Set it aside while you work on the rest of the ingredients. This is optional, but the acid in lime juice mellows the pungent onion flavor, resulting in a milder, sweeter taste.

A knife cutting half of a mango into squares.

Dice the mangos and tomato.

Pineapple is being cubed on a cutting board.

Cut up pineapple into small pieces.

Jalapeno halves are seeded and finely chopped.

Cut the jalapeno in half, remove the ribs and seeds, and chop it finely. (TIP: If you like spicy, leave some seeds and ribs.) Add it to the bowl.

A red bell pepper is seeded, cut into strips, and then diced on a cutting board.

Cut the pepper in half, remove the seeds and ribs. Then chop into small pieces.

Ingredients for pineapple mango salsa in piles in a bowl.

Add all the chopped veggies and cilantro into the bowl with red onion and lime juice.

Pineapple mango salsa mixed in a large glass bowl with a black serving spoon.

Add the salt and spices to the bowl and toss to combine.

Expert Tips:

Make sure your fruit is ripe. When it comes to buying pineapples and mangoes for this salsa, you want to make sure they are at peak ripeness so they have a natural sweetness that compliments the lime juice and onion well.
Combine the onion and lime juice first and let it sit for a few minutes. This is optional, but we highly recommend it. The lime juice actually cuts down on the pungent flavors of raw onion to make it more subtle and delicious. It’s a tip we learned from a professional chef and we now use all the time!
Add as much spice as you like. If you want a mild salsa remove all of the seeds from the jalapeño, for medium spice add a pinch of seeds, and for spicy add two pinches. You’ll want to taste the salsa as you add them to make sure it’s to your preference.
Let the salsa marinate in advance before serving. We like to make it about an hour before serving so the flavors can meld together – it makes for the most delicious bite!

A closeup image of pineapple mango salsa with a black serving spoon.

Storing Tips and Make Ahead

Store any leftover pineapple mango salsa in an airtight container in the fridge for up to 4 days. When we’re ready to serve, we like to set it out for 10 minutes to take the chill off.

When it comes to making this salsa in advance, it’s something we’ll prep on a Sunday so we have it during the week to eat with all sorts of meals.

What to serve with pineapple mango salsa

We have so many favorite meals that our family likes to pair with this tropical salsa. The obvious choice are tortilla chips, this makes for one of our ultimate summer snacks especially on a pool day.

For an easy main course pairing we love:

Pineapple mango salsa is served on a fish taco.

A closeup image of a tortilla chip scooping up pineapple mango salsa from a serving bowl.

FAQs

What other fruit goes well in mango and pineapple salsa?

We have also added papaya, peaches, and even cherries! Depending on what is in season, there are so many fruit options that are delicious.

What are the best things to serve with a tropical salsa?

Fish, chicken, and steak all pair well. We love this salsa on quesadillas, sliders, even tacos!

Can you make this salsa in advance?

Yes, just mix everything together up to a day in advance and allow the flavors to marinate.