Pineapple Mango Salsa Recipe

In this post, we’ll show you how to make refreshing Pineapple Mango Salsa. This easy side dish, or meal addition is perfect for the warmer months and contains an abundance of sweet and savory fresh elements in one easy to eat combination.

Jump to Recipe

We love this fruit salsa recipe because it cannot get any easier and requires no cook time. It is delicious when served with tortilla chips, in chicken tacos, on nachos, chicken, shrimp, pork tacos, or simply enjoyed alone. We enjoyed ours in Shrimp Lettuce Wraps which we will be sharing about soon on the blog.

Ingredients

Before starting this recipe, you’ll want to verify that you have the following ingredients:

• Pineapple – Fresh is best for this recipe. Choose a pineapple that feels slightly tender to the touch. It should smell fruity and have no signs of mold growth on the bottom.
• Mango – Fresh mango is one of those exotic fruits that have a unique stone inside. Do not eat the mango stone as it is inedible and poisonous.
• Pepper – Red bell pepper provides a savory, but sweet element to this dish. You can swap it for a seeded jalapeño diced pepper if you prefer more heat, or add a jalapeño in addition to this pepper.
• Onion – Red onion is the best onion for this salsa because it adds unmatched flavor, and color. This truly balances the flavors of the ripe fruit and fresh herbs.
• Cilantro – This adds color and a burst of tasty flavor. If cilantro is not your thing, you can add extra basil.
• Basil – This is such a vibrant herb that really ties together all the tasty, fresh flavors.
• Lime – Fresh lime juice marinates all the ingredients providing a much sought after tang that will mellow out as the salsa chills.
• Salt & pepper – salt and pepper make everything tastier & help make all these flavors POP.

Equipment and Supplies Needed

We used the following equipment and supplies to make this recipe. Items that are optional or can be substituted will be noted.

• Cutting board – This recipe requires a lot of cutting so be sure to have a safe, stable cutting board ready to work on.
• Chef’s knife – The most versatile knife on the block, this will help cut your pineapple, mango, and other ingredients with ease. As always, use caution when working with sharp kitchen tools.
• Vegetable peeler – I used this to peel my mango skin and it worked well.
• Compost bowl – For all those veggies scraps you are about to make! (optional)
• Large bowl with a lid – I used a lidded glass bowl to mix and then store my salsa in the refrigerator.
• Wooden spoon – To mix all that colorful goodness.

Directions

This recipe is so simple that there is not much to it. Once you prepare all your fruits, veggies, and herbs; simply toss them in lime juice, and season with salt and pepper. Place the covered bowl in the refrigerator for at least 2 hours to marinate, but 6-8 hours is best!

Recipe Tips

This recipe is easy to make if you know the right tips and tricks! Here are my tips for ensuring your Pineapple Mango Salsa comes out perfectly.

Peppers

As mentioned, you can use either red bell pepper or jalapeño peppers, or maybe even both! Red bell pepper provides a savory, but sweet element to this dish. You can swap it for a seeded jalapeño diced pepper if you prefer more heat, or add a jalapeño in addition to this pepper. I didn’t choose this route because my kids prefer less heat.

Pineapple

You can use either fresh or canned pineapple for this recipe. Personally, I would go with fresh since it will taste better with your other fresh additives–fresh is always best!

Storage

If you want to store your Pineapple Mango Salsa, just follow these easy steps.

I always prefer storing acidic meals such as this in glass containers. Add any leftovers to an airtight glass container, and store in the refrigerator for up to 4 days. For us, this always tastes better on day #2! You will notice more juices as the salt and lime juice will “pull out” more of the natural fruit juices.

Recipe

Follow the recipe below to make Pineapple Salsa! This recipe makes 6 hearty servings, but you can adjust the recipe card for other serving sizes.