Fresh, chunky and loaded with sweet, spicy and savory flavors, my easy homemade Pineapple Mango Salsa recipe features sweet mango, juicy pineapple, spicy chilis, sweet red bell pepper and punchy lime juice. Prepared with a knife, and ready in about 20 minutes, this fresh fruit salsa is a delicious condiment or dip for tacos, bowls and more.
Versatile and Simple Pineapple Mango Salsa
If you love sweet and spicy flavors together, you’ll enjoy this mouthwatering easy salsa recipe! This salsa’s sweet flavors and acidity complement savory and spicy dishes making it a versatile recipe to share with mains or bowls.
And, if you want to keep it simple, share this delicious dip with tortilla chips! It doesn’t last long as an appetizer or snack.
This Recipe Is
- spicy is adjustable to taste
- a condiment or dip
- sweet and spicy
Like my Fresh Pico de Gallo recipe, we’re chopping this salsa with a knife by hand to create uniform sized fruit and veggies. This helps create a chunky salsa, that’s easily scoopable.
About the Key Ingredients
- Fresh Sweet Mango: look for firm mango that when pressed, yields to light pressure. I use a large variety of mango called Tommy Atkins or Keitt mango in this recipe for their size, and juicy yet firm texture. You’ll only need one large mango if using the either of these varieties. But, if unavailable, my next choice is Honey mango, in which case you’ll need two since they’re smaller – but still quite sweet!
- Diced or Chopped Pineapple: I’m using canned chunky pineapple in this recipe because we’re adding a splash of pineapple juice to the salsa, and there’s plenty of it in the can. If you’d prefer fresh pineapple, it can be enjoyed here as well, but the salsa wont be quite as juicy. Just do not use canned crushed pineapple! The texture in this recipe is just off (I tested it!).
- Chili Peppers: I tested this recipe with both jalapeño pepper and serrano pepper, and found the salsa to be a little *too* spicy. So I recommend two serranos or one jalapeño for a little heat, medium salsa.
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How to Make Mango Pineapple Salsa
step by step
Share Mango Pineapple Salsa With
Here are a few favorites that pair deliciously with this recipe:
Cauliflower Tinga Tacos: this spicy taco recipe features tender roasted cauliflower flowerets gently simmered in a suacy-seasoned tomato tinga sauce for ultimate flavor!
Artichoke Chickpea Vegan No-Crab Cakes: you’ll never miss the crab in these *almost famous* crabless cakes! Tender, succulent and loaded with flavor (including Old Bay).
Shredded Tex Mex Tofu: a favorite for taco bowls, this easy recipe only takes 10 minutes hands on time while the oven does the rest of the work.
Traci’s Tips
- Adjust for More Spice: As written, this recipe has a noticeable spice, but because it’s balanced with sweet pineapple and mango, it’s not *too* spicy. If you’d like to take the heat up, add more serrano or jalapeno to taste.
- For Less Spice: For a little less heat, remove the ribs and seeds of the serrano or jalapeno pepper before chopping. This will give you the flavor of the chilis with less spice.
Sweet and Spicy Pineapple Mango Salsa
Ingredients
- 1 14 ounce (400 grams) Can of Pineapple Chunks, drained, juice reserved, diced small
- 1 1/4 cups (200 grams) Large Mango, diced small
- 1 1/4 cups (155 grams) Red Bell Pepper, diced small, about 1 medium bell pepper
- 1/2 cup (60 grams) Red Onion, diced small, about 1/4 red onion
- 1/3 cup (60 grams) Serrano Peppers, minced, remove ribs and seeds if desired for less spice. (or sub one fat jalapeno)
- 1/3 cup (15 grams) Cilantro, chopped fine
- 2 tablespoons Fresh Lime Juice, from about 2 limes
- 1/4 + 1/8 teaspoon Fine Sea Salt, add more to taste
- 1 tablespoon Reserved Pineapple Juice
Instructions
- To a medium mixing bowl, add the pineapple, mango, bell pepper, onion, serrano peppers, cilantro, lime juice, sea salt and reserved pineapple juice. Gently mix the ingredients together.
- If you have time, rest in the refrigerator for at least 30 minutes so the flavors can marry. Taste for salt and spice adjustment. Share as a condiment or as a dip with tortilla chips.
- To Store: store in a lidded container in the refrigerator for up to three days.
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
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This recipe looks delicious and easy to make!
Thank you, Jane! Keep us posted if you give the salsa a go!