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Review RecipePineapple Mango Salsa

If sunshine had a flavor, this pineapple mango salsa would be it. Sweet, juicy mango and pineapple bring the tropical vibes, while red onion, lime, and jalapeño keep things zesty and bright. It’s the kind of salsa that instantly perks up tacos, grilled chicken, or a simple bowl of chips. Bonus? It’s ridiculously easy to throw together and makes everything taste like summer.

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Pineapple Mango Salsa Ingredients

Ingredients You’ll Need
- 2 cups of diced fresh pineapple,
- 2 cups of diced fresh mango (3 mangos)
- 1 cup of diced red bell pepper (1 large red pepper)
- 1 cup of diced red onion ( ½ large red onion)
- Finely diced jalapeno (stem, ribs, and seeds removed)
- ⅓ cup of chopped fresh cilantro
- ¼ cup of freshly squeezed lime juice (3 limes)
- ¼ teaspoon of kosher salt
Ingredient Tips and Swaps
🍍 Short on time? Grab pre-peeled, cored pineapple from the produce section.
🥫 Using canned fruit? It works, but expect a softer texture.
🧅 Too much bite from red onion? Swap for sweet onion or shallots.
🌶️ Want less heat? Remove the seeds and ribs from the jalapeño before dicing.
🌿 Cilantro not your thing? Use fresh parsley or toss in a bit of chopped mint.
🍋 No fresh lime? Bottled lime juice works in a pinch; lemon can sub.
🚫 Avoid overripe fruits, as they tend to release more juice.
Controlling Jalapeño Heat
For less heat, slice the jalapeño in half and scrape out the seeds and white ribs—they pack most of the spice. Finely dice what’s left for that fresh jalapeño flavor without the burn.
Tip: Wear gloves if you’ve got sensitive skin or any cuts, and always wash your hands well after handling jalapeños—especially before touching your face.
Too spicy? Add more mango or pineapple to mellow it out, or serve with a dollop of yogurt or sour cream to cool things down.
How To Make This Pineapple Mango Salsa Recipe
Be sure to dice the pineapple and mango as uniformly as possible, as well as dice the red bell pepper and the red onion uniformly as well.

Ensure the diced fruits and vegetables are well-drained before mixing, and avoid overmixing to retain their natural juices.

Cover and chill in the refrigerator for 30 minutes. Stir the salsa before you are ready to serve.
How To Serve
Keep it simple and pair this pineapple mango salsa with crispy tortilla chips for an appetizer that disappears fast.

Top grilled chicken or pork tenderloin with a generous scoop of salsa that complements proteins perfectly.
Serve the pineapple-based salsa as a topping for shrimp tacos or fish tacos, along with our guacamole.
Create a refreshing salsa-topped salad by mixing the pineapple mango salsa with greens, avocado, and grilled shrimp.
How To Store
Pineapple mango salsa keeps well in the fridge for up to two days. Store it in an airtight container and give it a quick stir before serving. The flavors actually get better after a few hours, but the fruit will soften over time.
Not freezer-friendly—the texture turns mushy. Best enjoyed fresh!

This pineapple mango salsa is proof that fresh ingredients and a few minutes are all you need. No cooking, no fuss—just chop, toss, and watch it disappear before dinner’s even ready.
More Light Appetizer Recipes
- Cucumber Bites Appetizer Recipe
- Ranch Pinwheel Appetizers
- Fruit Salsa Recipe With Cinnamon Chips
- Tomato and Onion Salad Recipe

Pineapple Mango Salsa
Ingredients
- 2 cups diced fresh pineapple (3 mangos)
- 2 cups diced fresh mango
- 1 cup diced red bell pepper (1 large red bell pepper)
- 1 cup diced red onion (½ large red onion)
- Finely diced jalapeno (stem, ribs, and seeds removed)
- ⅓ cup chopped fresh cilantro
- ¼ cup freshly squeezed lime juice (3 limes)
- ¼ teaspoon kosher salt
Instructions
- Add the diced pineapple, mango, red bell pepper, red onion, finely diced jalapeno, and chopped fresh cilantro to a large mixing bowl (4-5 quarts).
- Pour the fresh lime juice and kosher salt over the fresh fruit and vegetables. Stir to completely coat and combine the salsa ingredients. Cover and chill in the refrigerator for 30 minutes. Stir the salsa before you are ready to serve.
Notes
- Be sure to dice the pineapple and mango as uniformly as possible, as well as dice the red bell pepper and the red onion uniformly as well.
- If you have sensitive skin or if you have any cuts on your hands, wear disposable gloves when you are preparing the jalapeno. Also, be sure to scrub your hands well after preparing the salsa before touching your face or eyes.
Comments
Judith says
I made the mango/pineapple salsa today..just happened to have all the ingredients..it turned out really well and itโs delicious..I will certainly make this again!! I enjoy your website very much.A++++++