Mango Pineapple Salsa is a fresh, colorful combination of sweet and spice. Enjoy as a snack with tortilla chips or as a topping for grilled chicken or fish.
Save this recipe!
We'll email this post to you, so you can come back to it later!
I will also send you other recipes I know you'll love. Unsubscribe at any time.
This post was originally published in August 2019 and has been fully updated.
This mango pineapple salsa is a delicious twist on traditional tomato salsa. It's full of sweet fruit with a touch of spice from red onion and jalapeños.
Jump to:
Recipe highlights
- No cooking is required. This salsa comes together easily with some slicing and dicing.
- Full of fresh flavor. The combination of sweetness with a touch of spice is refreshing.
- Very versatile. Delicious as a snack, a condiment, or a salad.
- Make-ahead. This salsa keeps well and the flavors will continue to develop so this recipe is ideal for prepping 1-2 days in advance.
Ingredient notes
- Mango and pineapple are both wonderfully sweet and pair beautifully together.
- Red onion adds a slightly sharp yet sweet bite as compared to yellow onion. I also love the punch of purple color. For a milder onion flavor, you can substitute shallots.
- Jalapeños add a spicy kick. For extra heat, leave the seeds and membrane intact. To tone down the heat, use pickled jalapeños.
- Cilantro - I love the flavor and freshness and bright green color. If you are not a fan of cilantro, add parsley or chives instead.
- Lime juice adds acidity and brightens up all of the other flavors.
What to look for when buying mangos
When selecting a mango at the supermarket, look for mangos that have turned from green to yellow/orange and red. A ripe mango will feel heavy and will give slightly when squeezed. Look for skin that is smooth without blemishes.
How to cut a mango
Mangos can be intimidating to cut. They have a pit that runs the length of the fruit from the top stem to the bottom.
- Cut the mango into two pieces - With the stem on top, move out about ¼ inch from the stem and make a cut from top to bottom. Repeat this cut on the other side. You will have two halves.
☑TIP: The flesh that remains next to the pit isn't easily cut off into neat cubes, so you can use this for smoothies.
- Remove the flesh from the skin - Take one piece and make parallel cuts through the flesh to the skin, without cutting through the skin. Turn the mango 90 degrees and make another set of cuts. The cuts will look like a diamond pattern.
- Scoop out the flesh using a spoon. This is the easiest method. Alternatively, fold the mango back, popping the cut cubes of mango forward. Use a small paring knife to separate the fruit from the skin. Repeat with the other half.
For additional information, check out 3 ways to cut a mango.
What to look for when buying a pineapple
- Look for a pineapple with a greenish-yellow hue and vibrant fresh green leaves.
- Choose a heavy pineapple and one that gives slightly when gently squeezed.
- A ripe pineapple will have a sweet pineapple smell when you put your nose near the base.
- Give one of the green leaves at the top a gentle pull. Leaves that come out easily are generally a sign that the pineapple is ripe.
How to cut a pineapple
- Cut the top off of the pineapple.
- Cut off the bottom of the pineapple.
- Set the pineapple upright on the bottom end. Working your way around the pineapple, cut the skin off from top to bottom, following the shape of the fruit.
- Cut the pineapple in half, lengthwise from top to bottom. Cut each half in half again so you have four pieces.
- Remove the core from each piece by cutting at an angle. Cut each piece in half again.
- Slice crosswise to create small chunks. Repeat with each piece.
For more information, check out How to Cut a Pineapple for tips (including a video).
Step-by-step instructions
See the recipe card for complete instructions and ingredient amounts.
- Dice the mango and pineapple (see notes above). Transfer the fruit to a mixing bowl.
- To dice the jalapeños, cut off the stem. Cut the jalapeño in half lengthwise Remove the seeds and membrane. Cut long thin strips, then cross-cut to dice into small pieces. Transfer the pepper to the mixing bowl.
☑TIP: If you are sensitive to spice, wear disposable gloves when working with jalapeños, or be sure to wash your hands afterward.
- Dice the red onion and chop the cilantro. Add to the mixing bowl. Toss all of the ingredients to combine.
- Add the lime juice and stir to combine. Depending on how sweet the fruit is, you can adjust the amount of lime juice. Taste and season with salt as needed.
Serving suggestions
There are so many ways to enjoy this salsa, so I recommend making a double batch!
- Grab a bag of tortilla chips - Snack time doesn't get any better than chips and salsa - sweet and salty!
- Chicken, shrimp, or fish tacos - a delicious way to add a fresh twist to taco night.
- Nachos - This salsa is a wonderful addition to these Barbecue Chicken Nachos.
- Grilled chicken or fish - Serve salsa on top of grilled chicken or fish for a delicious summer dinner. Try this Mango Salsa Chicken.
- Fruit salad - Serve this salsa by itself as fruit salad - with a little spicy kick. So refreshing especially on hot summer days.
Craving more? Subscribe to My Casual Pantry to get the latest recipes and ideas sent directly to your inbox.
📖 Recipe Card
Mango Pineapple Salsa
Save this recipe!
We'll email this post to you, so you can come back to it later!
I will also send you other recipes I know you'll love. Unsubscribe at any time.
Ingredients
- 2 mangos (diced)
- 1 pineapple (diced)
- 1-2 finely diced jalapeños (seeds and membranes removed)
- ½ cup finely diced red onion
- ½ cup chopped cilantro
- 1 lime (juiced)
- Kosher salt (to taste)
Instructions
- Dice the mangos and pineapple. Add to a mixing bowl. (Notes 1 and 2)
- Dice the jalapeños and transfer them to the mixing bowl. (Note 3)
- Dice the red onion and chop the cilantro. Add this to the mixing bowl and toss everything to combine.
- Add the lime juice and toss to combine. Taste and season as needed with salt.
- Serve immediately or cover and refrigerate for up to 5 days.
Notes
- To dice the mango - with the stem on top, move out about ¼ inch from the stem and make a cut from top to bottom. Repeat this cut on the other side. You will have two halves. Take one piece and make parallel cuts through the flesh to the skin, without cutting through the skin. Turn the mango 90 degrees and make another set of cuts. The cuts will look like a diamond pattern. Scoop out the flesh using a spoon or fold the mango back, popping the cut cubes of mango forward. Use a small paring knife to separate the fruit from the skin. Repeat with the other half.
- To dice the pineapple - Cut the top and bottom off of the pineapple. Stand the pineapple upright and working your way around the pineapple, cut the skin off from top to bottom, following the shape of the fruit. Cut the pineapple in half, lengthwise from top to bottom. Cut each half in half again so you have four pieces. Remove the core from each piece by cutting at an angle. Cut each piece in half again. Then cut crosswise to create chunks.
- To dice the jalapeños, cut off the stem. Cut the jalapeño in half lengthwise Remove the seeds and membrane. Cut long thin strips, then cross-cut to dice into small pieces.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
Comments
No Comments