Mango Pineapple Salsa

This salsa is easy to make and tastes as fresh as summer with the inclusion of mango, pineapple, red bell pepper, jalapeno pepper, tomatoes, and lime juice. A cool, perfect combination of sweet & spicy alternatives to pico de gallo. Serve with tortilla chips or over grilled chicken or fish.

Mango Pineapple Salsa | The Busy Abuelita

Perfect salsa to complement steaks right off the grill, or on Fish Tacos. Easy to make, using only a few ingredients, and in 10 minutes, you have a delicious salsa.

Mango Pineapple Salsa Ingredients:

For a faster and easier salsa, you can get most of the ingredients of this salsa in the produce department already cut into cubes or spears. 

Pineapple - 1 can of pineapple tidbits, or you can use 2 1/2 cups of fresh-cut pineapple cut into small cubes.

Mangos - 2 ripe mangoes, peeled and cubed. Ripe mangoes feel soft when given a gentle squeeze and when a sweet, fragrant scent emanates from the stem-end of the fruit.

fresh cubed mango

Red Bell PepperBell peppers are best when they are thick-walled and juicy, so they should feel heavy for their size. Avoid bell peppers with soft or sunken areas, slashes, or black spots.

Tomato- I use plum tomatoes for this recipe but any tomato will work.  Deseed tomato by cutting it in half, and with a spoon scoop out seeds. Tomato seeds and their surrounding gel contain a lot of liquid, that extra liquid can mess with the texture of the salsa.

Deseeded tomatoes on cutting board

Red Onions- Red onions are most often used in salads, salsas, and other raw preparations for their color and relatively mild flavor.

CilantroThe word “cilantro” is the Spanish name for coriander leaves. For this salsa, you can use it more or less according to your taste.

Jalapeños- The older the pepper, and the more stress the plant has been under, the more white lines you'll see, and the hotter the pepper will be.

The smoother the pepper, the younger, less stressed, and milder it is

Lime juice -  One lime produces about 2 tablespoons of juice. I use this handy tool for squeezing fresh lime juice

Olive Oil - I use Extra-virgin olive oil, but any light olive oil is great for this salsa.

Salt to taste
Suitable for gluten-free and vegan diets.

Mango Pineapple Salsa Ingredients in bowls

Add-in Variations:
  • Add 1/2 tsp dried oregano
  • Replace mango with sliced strawberries
  • sliced green onions instead of red onions
  • Add sweet corn kernels

Mango Pineapple Salsa


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A sweet-and-spicy tropical salsa of pineapple, fresh mango, jalapeño peppers, cilantro, and more!

  • 1 can (20 oz.) pineapple tidbits, drained
  • 2 large ripe mango, peeled and diced into cubes
  • 1/2 Red bell pepper, seeded and diced
  • 1/4 cup red onion, finely diced
  • 3 tablespoons cilantro, finely chopped
  • 1 small tomato, seeded and diced
  • 2 limes, or 1/4 cup of lime juice
  • 1-2 jalapeños, seeded, and finely diced
  • 1 tablespoon olive oil
  • Salt and Pepper to taste
  1. Mix all ingredients together in a large bowl and chill for 1 hour.
  2. Salsa is good for up to 3 days covered in the fridge.

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