This mango pineapple salsa combines sweet, tangy, and bright fresh flavors. Serve it with shrimp, grilled fish or chicken, or enjoy it as a vibrant side at your next BBQ or taco night. It’s simple, versatile, and one you’ll come back to again and again.
Making salsa at home is an easy way to cook more from scratch and avoid processed store-bought options. Most salsas are quick to prepare, use fresh ingredients, contain no added sugar, and taste brighter than anything purchased pre-made.
This mango pineapple salsa highlights ripe mango sweetness balanced by tart pineapple and finished with lime, cilantro, and a touch of spice. The two fruits also pair beautifully in smoothies.
This salsa is quick to assemble and extremely flexible. Enjoy it on its own with chips, spooned over grilled proteins, or used as a fresh topping for tacos. Once you try it, it will likely become a summer staple.
⭐️Why You’ll Love This Recipe
- Easy to make: Dice and mix — that’s it.
- Fresh ingredients: Loaded with fruit, cilantro, and crunchy vegetables.
- Great for grilling: Complements salmon, chicken, shrimp, and other grilled meats.
- Perfect for tacos: Bright, fruity topping for fish or chicken tacos.
- Light summer side: Refreshing and full of seasonal produce.
- Also a dip: Serve with tortilla chips or crackers.
🥭Ingredients and Variations
Fresh mangos: Use ripe mangos that yield slightly to pressure but remain firm. Dice into about 1/4–1/2″ cubes for best texture.
Frozen mangos: Thawed frozen mango works if fresh isn’t available—just drain excess liquid before mixing.
Fresh lime juice: Always use fresh lime juice for bright flavor; concentrate won’t deliver the same result.
Spicy: Add a finely diced jalapeño and a pinch of cayenne for heat.
Grilled variation: For smoky BBQ notes, grill the mango and pineapple briefly before dicing.
See the recipe card below for full ingredient amounts and details.
🔪Instructions
Preparing this mango pineapple salsa takes just a few straightforward steps. Most of the time is spent chopping the produce into bite-sized pieces.
Step 1: Dice the mango into small, bite-sized pieces (about 1/4–1/2″).
Step 2: Dice the pineapple, red bell pepper, red onion, and chop the cilantro.
Step 3: In a large bowl combine mango, pineapple, cilantro, red onion, and red pepper. Stir gently to combine.
Step 4: Add lime juice, pressed or minced garlic, kosher salt, cumin, and chili powder. Mix well to distribute the flavors.
💡Top tip: Gently mash some of the fruit while mixing to release juices and blend textures.
If possible, chill the salsa for 2–3 hours to let the flavors marry. Before serving, stir again to mix the accumulated juices.
🍽Serving Suggestions
This salsa is delicious with chips on its own, but here are other serving ideas:
- On fish or shrimp tacos
- As a topping for grilled chicken
- Piled over salmon or other pan-seared fish
- Alongside grilled pork or pork chops
❓Recipe FAQs
Mango pineapple salsa typically includes mango, pineapple, red bell pepper, red onion, cilantro, and fresh lime juice, seasoned with salt, cumin, and chili powder.
If fresh mango is unavailable, canned or thawed frozen mango can be used. Drain well before mixing to avoid excess liquid.
Yes. Texture will change slightly after freezing, but stored in an airtight container it will keep for up to three months.
☀️Other Summer Recipes
Watermelon Fruit Salad-
Beet Smoothie with Blueberries
-
Blueberry Smoothie Bowl
-
Roasted Tomatillo Salsa
If you make this recipe and enjoy it, please leave a rating. Comments and feedback are always welcome — I love hearing how it turned out for you.
📋Recipe
Mango Pineapple Salsa
Ingredients
- 3 Mangos — diced into 1/4″ cubes (about 4 cups)
- 1/2 Pineapple — diced into 1/4″ cubes (about 2 cups)
- 1/4 Red onion — finely diced
- 1 Red bell pepper — diced
- 1/4 cup Cilantro — chopped
- Juice from 1 Lime (use 2 if small)
- 2 Garlic cloves — pressed or minced
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon Cumin
- 1/4 teaspoon Chili powder
Optional
- 1 Jalapeño — diced (for heat)
- 1/4 teaspoon Cayenne — optional extra spice
Instructions
- Dice the mango into small, bite-sized pieces (about 1/4–1/2″).
- Dice the pineapple, red bell pepper, and red onion; chop the cilantro.
- In a large bowl, combine mango, pineapple, cilantro, red onion, and red pepper. Stir to combine.
- Add lime juice, garlic, salt, cumin, and chili powder. Mix well.
- If possible, chill for at least 2 hours to let flavors meld.
- Before serving, stir to incorporate any juices and adjust seasoning if needed.
Notes
Fresh mangos: Choose mangos that are slightly soft but still firm for the best texture.
Frozen mangos: Thaw and drain before using to avoid excess water in the salsa.
Fresh lime juice: Delivers the brightest flavor—avoid bottled concentrate when possible.
Spicy version: Add jalapeño and a pinch of cayenne for heat.
Grilling option: Grill mango and pineapple briefly for a smoky flavor before dicing.
Nutrition
Carbohydrates: 40 g
Protein: 2 g
Fat: 1 g
Fiber: 5 g
Sugar: 33 g
Vitamin A: 1990 IU
Vitamin C: 120 mg
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