Brighten your summer gatherings with this fresh pineapple mango salsa. It’s an ideal companion for picnics, barbecues, or for elevating Taco Tuesday during the warmer months.
If you want a salsa that’s bright, fruity, and crowd-pleasing, this pineapple mango salsa delivers. Sweet mango, juicy pineapple, crisp red bell pepper, tangy red onion, and a touch of jalapeño combine to create a vibrant, flavorful dip that pairs perfectly with tortilla chips.
The salsa is rounded out with fresh cilantro and lime, which balance the sweetness and add a lively finish. It’s light, healthy, and makes a colorful addition to any summer spread.
Serving Suggestions
Besides serving this salsa with tortilla chips, try it with:
- rice bowls
- fish tacos
- pork chops
- grilled chicken
- salads
How To Make A Pineapple Boat
To present the salsa in a pineapple boat, cut the pineapple lengthwise rather than peeling it whole. Place each half cut-side up on a cutting board (use a towel to stabilize it), and carefully cut around the inner edge, leaving about 1/2 inch of fruit attached to the shell.
Score the interior into squares, then scoop out the diced pineapple with a spoon, leaving a hollowed “bowl” for serving.
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See the recipe card below for exact ingredient amounts and full instructions.
Ingredient Notes
- Pineapple – Fresh pineapple is best; canned or frozen can be used in a pinch but should be well-drained.
- Mango – Ripe, fresh mango adds natural sweetness and texture.
- Bell pepper – Red bell provides a nice color contrast; yellow or orange also work.
- Jalapeño – Fresh jalapeño gives gentle heat; swap for serrano or habanero for more spice.
- Onion – Red onion adds color and bite; white or Spanish onion are fine substitutes.
- Lime – Fresh lime juice brightens the salsa; a bit of lime zest can also add aroma.
- Cilantro – Fresh cilantro is traditional; replace with parsley, mint, or basil if preferred.
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How To Make Pineapple Mango Salsa
- Prep and chop all ingredients into uniform, bite-sized pieces.
- Toss the fruit and vegetables in a large bowl, then add lime juice, cilantro, salt, and pepper. Stir gently to combine and serve.
Refer to the recipe card below for full details and measurements.
Storage
Store the salsa in an airtight container in the refrigerator for 2–3 days. The flavors meld as it rests, so you may find it even more vibrant the next day.
Prep Ahead
This salsa is great made in advance—prepare up to 3 days ahead. Give it a quick stir before serving and, if desired, chill for at least 30 minutes so the flavors can blend.
Frequently Asked Questions
Yes. If using canned fruit, drain it well so the salsa doesn’t become watery. Frozen fruit should be thawed and drained.
The jalapeño adds a mild kick. Remove the seeds and membranes for a milder result, or use a hotter pepper if you prefer more heat.
Absolutely—omit the cilantro or swap it for parsley, mint, or basil to suit your taste.
Recipe Tips & Tricks
- Choose a ripe mango that smells sweet and yields slightly to gentle pressure.
- Check pineapple ripeness by its scent and a little softness at the base; a slightly golden color is a good sign.
- Dice ingredients into similar sizes for easy scooping and even bites.
- Chill the salsa about 30 minutes before serving to let flavors meld.
- For extra sweetness, add a small drizzle of honey with the lime juice.
- Store leftovers in an airtight container in the fridge for up to 3 days.
This fresh pineapple mango salsa is juicy, colorful, and a delicious way to enjoy summer produce.
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Pineapple Mango Salsa Recipe
Ingredients
- 2 cups diced fresh pineapple
- 1 mango, pitted and diced
- 1 red bell pepper, seeded and diced
- 1 jalapeño, seeded and diced
- 1/2 cup diced red onion
- 1 lime, juiced
- 1/4 teaspoon kosher salt
- 3-4 grinds fresh black pepper
- 2 tablespoons chopped fresh cilantro (more to taste)
Instructions
- Prep and chop all the ingredients into uniform pieces.
- Combine the pineapple, mango, bell pepper, jalapeño, and red onion in a large bowl.
- Add lime juice, cilantro, salt, and black pepper. Stir gently to combine.
- Chill briefly if desired, then serve and enjoy.
Notes
- How to make a pineapple boat: Cut pineapple in half lengthwise, stabilize on a towel, cut around the inner edge leaving a 1/2-inch border, score into squares and scoop out the fruit.
- Dice ingredients similarly sized for easy eating and even flavor in every bite.
- Chill for 30 minutes before serving to allow flavors to meld. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 60 kcal |
Carbohydrates: 15 g |
Protein: 1 g |
Sodium: 41 mg |
Fiber: 2 g |
Sugar: 11 g
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