This mango pineapple salsa recipe is the perfect combination of sweet, tangy, and fresh flavors. Pair it with shrimp, grilled fish, or chicken, or just have it as a side at your next BBQ or taco bar. This is one you will make over and over again.
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One great way to start cooking more from home and eliminating store-bought processed foods is putting together your own salsa.
Salsas can be made by chopping up all the ingredients into small pieces, like a pico de gallo style, or by making it in a food processor.
Usually, salsas are very simple to make, use fresh ingredients, have zero added sugar, and taste much better and fresher than anything you can buy.
This holds true with this mango pineapple salsa. The sweetness of the mangos combined with the tartness of the pineapple then finished off with the freshness of the limes, cilantro, and red pepper truly makes this salsa stand out.
This is a great recipe to quickly put together and is widely versatile. While it can be eaten on its own, this tropical salsa can also be paired with different fish, shrimp, chicken, or pork dishes. Top it on a taco or a perfectly grilled salmon to take your dinner to the next level.
Once you try this fresh pineapple mango salsa, it will become a new summer staple. Another favorite salsa of ours is this Roasted Tomatillo Green Chili Salsa.
Another summertime recipe we cannot get enough of is this watermelon, blueberry, and mint salad.
Ingredients
To give this salsa the best flavor, the recipe will call for fresh produce. While this may not always be an option, frozen fruit will also work.
- Fresh Mangos - How to Dice a Mango
- Pineapple
- Red Onion
- Red Bell Pepper
- Fresh Cilantro
- Lime
- Garlic
- Kosher Salt
- Cumin
- Chili Powder
- Optional: Jalapeno pepper and Cayenne to add a bit of heat.
*See the recipe card for quantities*
When looking for a ripe mango it should be slightly soft to the touch but still firm. If the mango is very firm, wait a few days before using it.
This is a very mild salsa that can easily be made spicier with your favorite hot pepper or a dash of cayenne.
Instructions
Start off by dicing all the fresh ingredients. Chop the mangos and pineapple into small bite-size pieces. About ¼"-½". Learn how to perfectly dice that mango.
Dice up the mango into small pieces.
Chop up fresh pineapple, red onion, cilantro, and red pepper.
In a large mixing bowl add mango, pineapple, cilantro, red onion, and red pepper. Mix until combined.
Add in lime juice, garlic, salt, cumin, and chili powder. Mix well.
While mixing, I tend to mash up the fruit a bit. This will help extract some of those juices and break up the bigger pieces.
When finished, place in the refrigerator and allow to chill for 2-3 hours before serving.
Once chilled place on top on some shrimp tacos, a grilled chicken breast, or pork chops, or just have it as a side dish with a bowl of tortilla chips.
Hint: You can also grill the mango and pineapple before chopping them into small pieces to give them that extra charred flavor.
Substitutions
This salsa can be made with different fruits and herbs. Here are some alternative things to try.
- Papaya - Instead of pineapple or mango, consider using papaya.
- All Mango - This recipe can also be made with just mangos. Instead of the pineapple add 1 more whole mango.
- Mint - If you are not a cilantro fan, consider trying mint in this salsa. While not typically in salsas, mint can offer that freshness the cilantro does. Mint goes great with mangos, and pineapple which makes it a good substitution.
- Frozen Mangos - While this recipe calls for fresh mango, frozen will also work well. Remove from freezer and allow to thaw before making.
- Canned Fruit - Canned fruit can also be used. Just keep in mind that a lot of times canned fruit is full of added sugars to preserve them.
Variations
This mango pineapple salsa has some tasty variations as well. Here are three other versions to try:
- Spicy - Make it a spicy pineapple mango salsa by adding in a finely diced jalapeno and a little bit of cayenne to make it spicy
- Grilled - If you want to add that grilled, charred flavor, grill the pineapple and mango after cutting them off the core, allow them to cool then dice them into small pieces.
- Blended - If you are after a more creamy salsa or spread, throw all the ingredients into a food processor and pulse until your desired consistency.
Equipment
Cutting Board - I love my Boos butcher block. It is large enough to cut everything for this recipe.
Knife - This recipe is all about chopping. A good chef's knife will make it so much easier to get all the produce into small fine pieces.
Citrus Juicer - A good citrus juicer makes squeezing the limes a breeze.
Garlic Press - When making fresh salsa I prefer to press my garlic instead of mincing. This ensures you won't bite into a big piece of garlic and it helps extract all that garlic juice into your salsa.
Large Mixing Bowl
Storage
Store salsa in an airtight container and keep it in the refrigerator for 2-3 days. Right before serving, give it a good stir to incorporate all the flavors back in.
The salt and lime will pull a lot of water out of the fruit so it will start to dry out after a few days.
Can mango pineapple salsa be frozen? It sure can! While it might lose a little of its texture, this salsa can easily be frozen in an air-tight container and be kept in the freezer for up to 3 months. Just place in the fridge the night before serving to allow time to thaw it out.
If you like this recipe, here are some others you may enjoy:
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Recipe
Mango Pineapple Salsa
Ingredients
- 3 Mangos Diced into ¼" cubes. 4 Cups
- ½ Pineapple Diced into ¼" cubes. 2 Cups
- ¼ Red Onion Finely Diced
- 1 Red Bell Pepper Diced into small pieces
- ¼ Cup Cilantro Chopped up
- Juice from 1 Lime Can do 2 if smaller.
- 2 Garlic Cloves Pressed or mninced
- ½ teaspoon Kosher Salt
- ¼ teaspoon Cumin
- ¼ teaspoon Chili Powder
Optional
- 1 Jalapeno Diced
- ¼ teaspoon Cayenne
Instructions
- Start off by dicing all the fresh ingredients. Chop the mangos and pineapple into small bite-size pieces. About ¼"-½". Learn how to perfectly dice that mango.
- In a large mixing bowl add mango, pineapple, cilantro, red onion, and red pepper. Mix until combined.
- Add in lime juice, garlic, salt, cumin, and chili powder. Mix well.
- Chill in the refrigertaor for at least 2 hours.
- When ready to serve give it a good stir to mix up all the juices.
Notes
- Papaya - Instead of pineapple or mango, consider using papaya.
- All Mango - This recipe can also be made with just mangos. Instead of the pineapple add 1 more whole mango.
- Mint - If you are not a cilantro fan, consider trying mint in this salsa. While not typically in salsas, mint can offer that freshness the cilantro does. Mint goes great with mangos, and pineapple which makes it a good substitution.
- Frozen Mangos - While this recipe calls for fresh mango, frozen will also work well. Remove from freezer and allow to thaw before making.
- Canned Fruit - Canned fruit can also be used. Just keep in mind that a lot of times canned fruit is full of added sugars to preserve them.
- Spicy - Make it a spicy pineapple mango salsa by adding in a finely diced jalapeno and a little bit of cayenne to make it spicy
- Grilled - If you want to add that grilled, charred flavor, grill the pineapple and mango after cutting them off the core, allow them to cool then dice them into small pieces.
- Blended - If you are after a more creamy salsa or spread, throw all the ingredients into a food processor and pulse until your desired consistency.
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