I’ve been developing and sharing recipes for over a decade, and one thing I’ve learned is that the simplest recipes still need balance. You can throw pineapple and mango in a bowl and call it salsa, but that doesn’t mean it’s going to hit. This Pineapple Mango Salsa balances sweet fruit with fresh lime, herbs, and just enough heat so every bite has something going on.
Pineapple Mango Salsa Ingredients
- Mango
- Pineapples
- Cilantro
- Red Onions
- Fresh Lime Juice
How to Make Pineapple Mango Salsa
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Combine mango, pineapples, cilantro, fresh lime juice, and onions in a bowl.
- Stir and serve chilled or at room temperature.
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Pineapple Mango Salsa Recipe
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also grab your FREE ebook with my best 30-minute one-pot meals! Dinner stress stops here.
Ingredients
- 1 cup chopped mango Fresh or frozen. See notes.
- 1 cup chopped pineapple Fresh or frozen. See notes.
- ¼ cup cilantro
- 2 tablespoons lime juice
- ¼ cup chopped red onion
Instructions
- Combine all of the ingredients in a bowl and stir.
- Served chilled or at room temperature.
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Frequently Asked Questions and Recipe Pro Tips
Yes. Fresh pineapple will give you the best texture, but canned pineapple works when you need a shortcut. Drain it really well so you don’t end up with watery salsa.
If you use it, thaw and drain it completely first.
Give it a gentle squeeze. A ripe mango should have a little give without feeling mushy. If it’s rock hard, give it a few days on the counter.
Start with ripe but firm fruit and drain off any excess juice. Salt will also pull moisture from the fruit, so the salsa will naturally get juicier the longer it sits.
Yes. You can make it a few hours ahead and refrigerate it until you’re ready to serve. I actually like giving the flavors a little time to come together, but I wouldn’t make it too far in advance because the fruit will soften.
Store it in an airtight container in the refrigerator for about 2-3 days. The texture is best when it’s fresh.
Leave the seeds and membranes in your jalapeño, add more of it, or use a hotter pepper like serrano. Taste as you go because peppers can vary quite a bit in heat.
I wouldn’t recommend it. Freezing and thawing changes the texture of the fresh fruit, so you’ll lose that crisp, chunky salsa texture. This is one of those recipes that’s much better made fresh.
Substitutions and Add Ins Ideas
- Avocado
- Cucumber
- Red Bell Pepper
- Green Bell Pepper
- Corn
- Black Beans
- Tomatoes
- Green Onions
- Jalapeños
- Serrano Peppers
- Habanero Peppers
- Cilantro
- Fresh Mint
- Fresh Basil
- Kiwi
- Peaches
- Strawberries
- Watermelon
What to Pair With The sAlsa
Shrimp Enchiladas
Enchilada Casserole
Taco Potatoes
Rotisserie Chicken Enchiladas
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