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This pineapple mango salsa is sweet, refreshing, and made with just a hint of spice. It’s quick and easy to prepare, and makes the perfect appetizer or vibrant side dish for summer!
There’s nothing I love more than a fresh fruit salsa, like my watermelon salsa and this pineapple mango salsa, when the weather turns warm. With no cooking and minimal prep, they’re perfect for pool parties, holiday celebrations, and afternoon snacking.
I also love to use them as a topping with grain bowls, fish tacos, and proteins, adding bright tropical flavors to all my meals. Mix and match different ingredients to suit your taste, and you really can’t go wrong. Prep a big batch to keep in the fridge for 2-3 days, and you’ll never have a bland or boring meal again.
❤️ Why You’ll Love This Pineapple Salsa
- You only need a few ingredients.
- Bright and tasty combination with a little heat.
- Delicious dip or side dish.
- Easy to customize.
Pineapple Mango Salsa Ingredients
Please be sure to scroll down to the recipe card below for the complete details!
- Pineapple: I use fresh pineapple. Choose a firm fruit with slight give, fresh green leaves, and a sweet smell at the base.
- Mango: You want a firm, just ripe mango that is easy to dice and not squishy.
- Lime: One large lime or two smaller ones.
- Chili: I used three small Rawit chilis (also known as Bird’s Eye or Thai) and removed the seeds for less spice. Do adjust to your taste.
- Cilantro: Adds a bright and citrusy taste.
- Sea salt: To balance the sweet flavors.
How to Make Pineapple Mango Salsa
- Prepare the ingredients: Dice the pineapple, mango, and red onion. Chop the chili and coriander.
- Assemble the salsa: Add all the ingredients to a bowl.
- Season: Drizzle lime juice over and season with sea salt.
- Mix and serve.
Tips for Success
- Be sure to remove the pineapple core which is tough and less sweet.
- Do allow the finished salsa to rest for at least 30 minutes and let the flavors marinate before serving.
- Dice the mango and pineapple in similar sized pieces for the best bite.
Possible Variations
- Mango: Swap for red bell pepper, tomatoes, peach, or avocado.
- Pineapple: Grill the pineapple first for smoky flavor.
- Red onion: White or brown onion.
- Cilantro: Parsley or mint.
- Lime: Add fresh lime juice or zest or swap for lemon or orange.
- Chili: Use any chili you like (jalapeño peppers, habanero peppers, poblano, Serrano, etc).
- Add-ins: Try smoked paprika, cayenne, cumin, green onions, or fresh garlic.
Best Served with
- Tortilla chips.
- Chicken.
- Steak.
- Salmon.
- Shrimp tacos.
- Pulled pork or beef.
- Fajitas.
- Burrito bowls.
- Salads.
How to Store Leftover Salsa
Keep leftovers in an airtight container in the refrigerator and enjoy within 2 days.
FAQs
Yes! However, it’s best served on the same day.
No, since we’re using chopped pineapple, fresh is the tastiest. Frozen tends to get watery.
If you omit the chili, red onion, and coriander you can use the salsa as a topping for smoothies, yogurts, overnight oats, or chia seed pudding.
Dice it and stick it in the freezer for smoothies, or top it with a paper towel and keep it in the fridge to enjoy with in 2 days.
More Sides
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Pineapple Mango Salsa
Equipment
- chopping board
Ingredients
- 1 mango, diced
- ½ pineapple, diced
- 1 teaspoon chili, chopped, mild
- 1 lime, juiced
- ½ red onion
- 2 tablespoons cilantro, finely chopped
- 1 teaspoon sea salt
Instructions
- Peel and dice the mango.
- Cut off the leafy top of the pineapple.
- Halve the pineapple lengthwise.
- Cut one half into four equal-sized pieces lengthwise.
- Trim off the peel and the core.
- Dice the fruit.
- Add the diced pineapple and mango into a serving bowl.
- Top with finely chopped red onion, cilantro, and chili (seeds removed).
- Drizzle lime juice on top and sprinkle with sea salt.
- Mix and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
