I love this vibrant Pineapple Mango Salsa—it’s a tropical explosion of sweet pineapple, juicy mango, crunchy veggies, and a mild spicy kick, finished with fresh lime and herbs. Every scoop feels like sunshine on a plate!
Why You’ll Love This Recipe
I adore how this salsa is not only colorful and fresh, but also incredibly versatile. I spoon it over grilled chicken, tacos, or just scoop it with chips. It’s quick to prepare and packed with bright flavors that taste like summer, no cooking required!
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
Fresh pineapple, diced
-
Ripe mango, diced
-
Red bell pepper, diced
-
Red onion, finely chopped
-
Jalapeño, seeded and minced
-
Fresh cilantro, chopped
-
Fresh lime juice
-
Kosher salt
directions
-
In a large bowl, I combine the pineapple, mango, bell pepper, onion, and jalapeño—chunky pieces give a fun texture.
-
I sprinkle in chopped cilantro, squeeze in fresh lime juice, and add kosher salt to taste.
-
I gently toss everything so the fruits and veggies stay crisp and bright.
-
I let the salsa rest at room temperature for 10–15 minutes so the flavors meld. If I’m not serving right away, I chill it in the fridge.
Servings and timing
This recipe yields about 4 cups of salsa, serving 6–8 as an appetizer or side. Prep time is around 15 minutes, plus 10–15 minutes resting time before serving.
Variations
If I want to tweak it:
-
I swap cilantro for parsley, mint, or basil if someone dislikes cilantro.
-
I add extra jalapeño or substitute serrano for more heat.
-
I lighten the sweetness by adding more red bell pepper or even some diced cucumber.
storage/reheating
Leftover salsa keeps beautifully in an airtight container in the fridge for up to three days. I just stir it before serving.
I don’t heat it—simply let it sit out for about 10 minutes to take the chill off and bring out the full brightness of flavors.
FAQs
Can I use canned pineapple or mango instead of fresh?
I always prefer fresh for the best flavor and texture, but if I’m in a pinch, drained canned fruit works fine—just expect a sweeter, softer result.
How spicy is this salsa?
It’s mild by default because I seed the jalapeño. If I want more heat, I’ll add more jalapeño or swap in serrano pepper.
What can I substitute for cilantro if someone doesn’t like it?
I like using parsley, mint, or basil—they each bring a unique fresh twist while keeping it herbaceous and bright.
How far in advance can I make this salsa?
I can prepare it a few hours ahead—just cover and chill. The flavors continue melding in the fridge, so it’s great for parties or meal prep.
Is there a way to make this salsa less sweet?
Yes—reducing the pineapple or mango and adding more bell pepper or cucumber balances the sweetness without losing the tropical vibe.
Conclusion
I can’t resist this Pineapple Mango Salsa—it’s colorful, fresh, and perfect for summer eating. From chips to grilled dishes, it elevates everything it touches. If I want a simple side that wows with flavor and presentation, this is my go-to recipe.
