Fresh Pineapple Mango Salsa Recipe (2024)

Keep your summer cool with the sweet fresh flavors of homemade pineapple mango salsa. This refreshing fruit salsa kicks up your favorite seafood, grilled chicken, pork tenderloin, and just about anything. Versatile, and tasty, it's your new summer staple.

This pineapple mango salsa was a huge hit with a class I taught so I'm sharing it with you. Take advantage of peak season summer produce and enjoy a batch of this easy pineapple mango salsa recipe. The vibrant color and flavor is amazing.

Why You'll Like This Recipe

• It's fresh salsa, tasty and versatile.
• No cooking required, handy in hot summer months.
• It's like a fresh pico de gallo but made with fruit.
• A delicious sweet savory combo.

For another cool, refreshing summer recipe try this tomato summer gazpacho.

Recipe Ingredients

• Pineapple: Half of a small (3 pound) fresh ripe pineapple or pre-cut fruit spears from the produce section. If you have a choice, get spears versus the chunks.
• Mango: Get a ripe sweet mango but not too soft so it holds shape when cut.
• Onion: Red onion adds nice color and flavor counterpoint to the fruity sweetness but other onions or even a shallot will do.
• Green pepper: Use a jalapeno pepper for a little heat.
• Red bell pepper: For both the sweetness and color contrast but orange pepper works too.
• Fresh herbs: Fresh cilantro and mint are a terrific combination for this fruit salsa.
• Lime juice: Fresh lime juice adds bright refreshing acidity to balance the sweetness of the fruit.

For quantities please see the recipe card.

Chef's Tip: How to buy a mango. While there are many varieties around the world, what I see in Southern California is oval shaped and mostly green, but when ripe having yellow and orange areas of the skin. They should yield to soft gentle pressure and smell fruity sweet. If it's rock hard, it's not ready.

Substitutions and Variations

What are some variations or additions to pineapple mango salsa? Glad you asked.

• For more heat, use a hotter red pepper or green pepper, like a serrano pepper.
• For mild salsa, swap the jalapeno for a green bell pepper or a mild Anaheim pepper.
• Add finely chopped chives for more green color, more herbs, or finely chopped green onion.
• No fresh pineapple? Use canned pineapple packed in water, not syrup.
• Want a mango salsa recipe? Skip the pineapple and use 3 mangoes.

If you like salsas, try this homemade salsa verde recipe made with tomatillos or this sweet and spicy strawberry salsa.

Recipe Instructions

Once the pineapple and mango are chopped and ready, combine in a large bowl with the rest of the chopped ingredients, red onion, red and green peppers, and lime juice. Toss together, cover, and place in the refrigerator. Chill for 30 minutes or longer. A cooling summer pineapple mango salsa is ready to serve.

If you need help on how to chop fresh pineapple and mango, please read on.

How to Cut Pineapple

If you’ve never cup up a fresh pineapple, here’s how I do it. I’ve cut up cases of fresh pineapples for fruit platters for catered events. This is how to cut pineapple into spears or chunks for a fruit platter or smaller for this pineapple mango salsa. Cutting pineapple rings is different.

See Also

Host the Perfect Summer Brunch with These Easy RecipesMarie's Low Country Boil Recipe [Frogmore Stew] - Celebration Generation

Chef's Tip: How to choose pineapple. When a pineapple is ripe the skins becomes a golden yellow instead of that greenish color. It should smell sweet and give slightly when squeezed. When you give a top leaf a tug it should come out easily.

How to Cut Up A Fresh Mango

There are several ways to cut up a mango for a fresh fruit salsa. Here is how I do it. First, peel with a sharp vegetable peeler and trim off the bottom. I find that an inexpensive plastic y-peeler works best.

Stand the mango flat on a cutting board. Starting with the wider side, cut the flesh from the large center pit in one big piece. Cut extra flesh from the ends. Dice into small pieces for the salsa, about the same size as the pineapple pieces.

Why do I do it this way? Because you can get smaller pieces than doing it the usual grid pattern; a finer salsa not a fruit salad.

Chef's Tip: What is a good substitute for mango in salsa? If mango is not available, try replacing it with chopped peaches, nectarines, or strawberries. All fruity and delicious!

Serving Suggestions

As the salsa sits in the refrigerator it gets very juicy. If it's too juicy for you, strain off some of the juice.

• Serve pineapple mango salsa with crisp tortilla chips as you would for a red tomato salsa or a green tomatillo salsa.
• Try it with grilled boneless skinless chicken breast, stovetop seared salmon, or grilled flank steak.
• Use it in tacos of any kind, especially these grilled shrimp tacos or fish tacos.
• Try it over cottage cheese, it's great!
• Brighten up rice bowls.

While leftover salsa lasts 4-5 days in an airtight container refrigerated, it's best at 2-3 days. How long does food last? Check out this website and the FoodKeeper App at FoodSafety.gov.

Recipe FAQs

More Fresh Healthy Recipes

Try grilled lemon chicken, great with this salsa and if you like mango try my spiced coconut mango smoothie for breakfast.

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