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.
How to make mango pineapple salsa:
You’ll find the exact measurements and full instructions in the recipe card near the bottom of the page.
- Add the pineapple, mango, purple onion, jalapeno, and cilantro to a large bowl.
- Drizzle with lime juice and olive oil, then add salt.
- Stir to combine, and add additional lime juice and salt if desired.
- Refrigerate until ready to serve.
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.
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.
Other salsa recipes you may enjoy:
Recipe Card with Ingredient Amounts and Instructions
Suggested Equipment
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
- 2 teaspoon(s) olive oil
- ½ teaspoon(s) kosher 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 olive oil. Toss, and add salt. Taste, and add more lime juice and salt if desired.2 tablespoons lime juice2 teaspoon(s) olive oil½ teaspoon(s) kosher salt
- Serve immediately or store in the refrigerator for up to 2 to 3 days.
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