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Mango Pineapple Salsa

Mango Pineapple Salsa is a colorful salsa bursting with tropical flavor. It’s full of fresh mango, pineapple, onion, and cilantro and makes the perfect snack or condiment.

If you know me personally, you know that I love to layer up flavors on all my food. Whether it’s ice cream or tacos, I’m a huge fan of piling on different flavors and textures.

That’s why I love dishes like this mango pineapple salsa. It’s an easy way to add tons of sweet flavor to savoy dishes like fish, chips, or tacos. This salsa only takes a few minutes to prepare, and works well as a condiment on so many dishes.

Mango pineapple salsa in a gray dish.

How to make mango pineapple salsa:

  1. Add the pineapple, mango, purple onion, jalapeno, and cilantro to a large bowl.
  2. Drizzle with lime juice and olive oil, then add salt.
  3. Stir to combine, and add additional lime juice and salt if desired.
  4. Refrigerate until ready to serve.
Ingredients for mango pineapple salsa unmixed in a bowl.

What do you serve with mango pineapple salsa?

Oven Baked Mahi Mahi
Tortilla Chips
Blackened Mahi Mahi
Oven Baked Chicken
Corn Chips
Grilled Chicken Kebabs with Vegetables

Pineapple Mango Salsa Tips and Variations:

  • Adjust the amount of mango or pineapple, so you’re using more of one than the other.
  • Throw in some red, yellow, or orange bell peppers.
  • Use serrano peppers in place of jalapenos.
  • Toss in some banana peppers.
  • Try key lime juice instead of regular lime juice.
  • Swap out white onion for purple onion.
  • Add some diced papaya.
Top down view of tossed chopped fruit and lime juice.

Storage Recommendations:

Refrigerator: This salsa is good in an airtight container in the refrigerator for 2 to 3 days.

Freezer: We do not recommend freezing the salsa.

Top down view of fruit salsa with cilantro and lime juice.

Mango Pineapple Salsa

5 from 1 vote
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Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 13 Servings

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  • 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
  • 2 teaspoons olive oil
  • ½ teaspoon kosher salt


  • Add the mango, pineapple, onion, cilantro, and jalapeno to a large bowl.
    3 cups mango
    3 cups pineapple
    ½ cup red onion
    ¼ cup cilantro
    1 jalapeño pepper
  • Drizzle with lime juice and olive oil. Toss, and add salt. Taste, and add more lime juice and salt if desired.
    2 tablespoons lime juice
    2 teaspoons olive oil
    ½ teaspoon kosher salt
  • Serve immediately or store in the refrigerator for up to 2 to 3 days.


*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.
*For more information, tips, and answers to frequently asked questions, please refer to the post.


Serving: 0.5cup | Calories: 61kcal | Carbohydrates: 14g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Sodium: 91mg | Potassium: 151mg | Fiber: 1g | Sugar: 11g | Vitamin A: 448IU | Vitamin C: 22mg | Calcium: 13mg | Iron: 0.3mg
Recipe Rating