Mango Pineapple Salsa
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Mango Pineapple Salsa is a colorful salsa bursting with tropical flavor. It’s full of fresh mango, pineapple, onion, and cilantro and tastes great on fish tacos, chicken, or seafood.
Try some of our other condiment recipes like this walnut pesto, peach simple syrup, or mango puree.
Fresh Pineapple Mango Salsa
If you know me personally, you know that I love to layer flavors on all my food. Whether it’s ice cream, tacos, or burrito bowls, I’m a huge fan of piling on different flavors and textures.
That’s why I love dishes like this pineapple and mango salsa recipe. It’s an easy way to add tons of sweet, tropical flavor to savory dishes like salmon, tortilla chips, pork chops, or shrimp tacos.
How to Make It
- Add the pineapple, mango, purple onion, jalapeño, and cilantro to a large bowl.
- Drizzle with fresh lime juice, then add the salt.
- Stir to combine, and add more lime juice and salt if desired.
- Refrigerate until ready to serve.
Kim’s Tips
Tips
- Cut all the ingredients, except the onion, to a uniform size. Chopping ingredients to the same size ensures that you’ll get a little bit of everything in each bite. Dice the red onion a bit smaller since it’s strong and can overpower the other flavors.
- Use ripe ingredients. Make sure the mango and pineapple are ripe, so, you’ll get sweet, flavorful salsa. Using unripened fruit yields a bland salsa that lacks flavor.
- Make it spicier! For an extra kick, add more jalapeño peppers or a serrano pepper.
- Adjust the ingredients. If you like more mango than pineapple, reduce the pineapple and add more mango. If you want more lime juice, add it! This salsa is super versatile.
- Omit the cilantro. If you aren’t a fan of fresh cilantro, omit it or swap it with fresh parsley.
- Add bell peppers. Orange or red bell pepper add a pop color and a savory flavor.
Storage
Refrigerator: Store leftover salsa in an airtight container in the fridge for 2-3 days.
More Salsa Recipes You May Love
Ingredients
- 3 cups mango, cut into ¼ inch pieces
- 3 cups pineapple, cut into ¼ inch pieces
- ½ cup red onion, finely diced
- ¼ cup cilantro, fresh, finely chopped
- 1 jalapeño pepper, medium in size, seeds and membranes removed and finely chopped
- 2 tablespoons lime juice, freshly squeezed
- ½ teaspoon salt
Instructions
- Add the mango, pineapple, onion, cilantro, and jalapeno to a large bowl.3 cups mango3 cups pineapple½ cup red onion¼ cup cilantro1 jalapeño pepper
- Drizzle with lime juice and add salt. Taste, and add more lime juice and salt if desired.2 tablespoons lime juice½ teaspoon salt
- Serve immediately or store in the refrigerator.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of ½ cup of salsa. Actual calories will vary.
*Post/recipe was updated 3/9/24 and may differ slightly from the video.
Kim’s Tips
- Cut all the ingredients, except the onion, to a uniform size. Chopping ingredients to the same size ensures that you’ll get a little bit of everything in each bite. Dice the red onion a bit smaller since it’s strong and can overpower the other flavors.
- Use ripe ingredients. Make sure the mango and pineapple are ripe, so, you’ll get sweet, flavorful salsa. Using unripened fruit yields a bland salsa that lacks flavor.
- Make it spicier! For an extra kick, add more jalapeño peppers or a serrano pepper.
- Adjust the ingredients. If you like more mango than pineapple, reduce the pineapple and add more mango. If you want more lime juice, add it! This salsa is super versatile.
- Omit the cilantro. If you aren’t a fan of fresh cilantro, omit it or swap it with fresh parsley.
- Add bell peppers. Orange or red bell pepper add a pop color and a savory flavor.
Storage
Refrigerator: Store leftover salsa in an airtight container in the fridge for 2-3 days.Nutrition
Serving: 0.5cupCalories: 61kcalCarbohydrates: 14gProtein: 1gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gSodium: 91mgPotassium: 151mgFiber: 1gSugar: 11gVitamin A: 448IUVitamin C: 22mgCalcium: 13mgIron: 0.3mg