If you love bright, tropical flavors with a hint of heat, this mango pineapple salsa will quickly become a summer favorite. Sweet mango, juicy pineapple, crunchy bell pepper, and a touch of jalapeño combine with lime and cilantro for a fresh, vibrant salsa that’s ideal with tortilla chips, over grilled chicken, or as a fruity topping for tacos.
When you want a recipe that captures tropical sunshine in a bowl, try this mango pineapple salsa. It’s simple to make, full of fresh ingredients, and versatile enough to serve with lots of summer meals.
Why You’ll Love This Fresh Salsa Recipe
Quick and easy – Ready in minutes with simple prep.
Fresh ingredients – Every element is fresh, enhancing natural flavors.
Versatile – Great with chips, tacos, grilled meats, or as a bright side.
Balanced flavors – Sweet mango and pineapple pair perfectly with crunchy peppers and a little jalapeño heat.
Ingredients
Scroll to the recipe card for exact amounts and a printable version.
- Ripe pineapple, diced
- Ripe mango, peeled and diced
- Red bell pepper (or yellow for added sweetness), diced
- Red onion, finely diced
- Jalapeño pepper, finely diced (seeded for less heat)
- Fresh lime juice
- Sea salt, pinch
- Chopped cilantro, to taste (optional)
Instructions
1. Prepare the produce – Dice the mango, pineapple, red bell pepper, red onion, and jalapeño with a sharp knife for even, bite-sized pieces.
2. Combine – Place all diced fruits and vegetables in a large bowl. Pour in fresh lime juice, add a pinch of sea salt, and toss gently to combine.
3. Add cilantro – Stir in chopped cilantro if using; it brightens the salsa and adds herbaceous flavor.
4. Chill – Cover and refrigerate for at least 30 minutes so the flavors meld. The salsa can be served immediately if needed, but chilling improves the texture and taste.
5. Serve – Enjoy with tortilla chips, spooned over grilled fish or chicken, or as a colorful taco topping.
Tips for the Best Mango Pineapple Salsa
Choose ripe fruit – Use sweet, fragrant mangoes and juicy pineapple for the best flavor.
Save time with pre-cut – Pre-cut fruit from the store works well when you’re short on time.
Storage – Keep leftovers in an airtight container in the refrigerator for up to 3 days. Drain any excess juice before serving if needed.
Serving ideas – Use as a chip dip, taco topper, spoon over grilled shrimp or fish, or serve alongside barbecue dishes for a refreshing contrast.
Customize Your Salsa
For more heat, add extra jalapeño or a finely diced poblano. To mellow the spice, substitute green onion for jalapeño. For a citrus boost, add a squeeze of lemon and a drizzle of olive oil for richness.
More salsa recipes
- Abuelo’s Salsa with Tomatillo
- Blender Salsa
- Authentic Enchilada Sauce
- Chipotle Lime Crema
📖 Recipe
How to Make Mango Pineapple Salsa
Ingredients
- 3 cups pineapple, fresh, diced
- 1 mango, peeled and diced
- 1 red bell pepper, diced
- 1/4 cup red onion, finely diced
- 1 jalapeño, finely diced (seeded to reduce heat)
- 3 tablespoons fresh lime juice
- 1/4 teaspoon sea salt
- 1–2 tablespoons cilantro leaves, finely chopped (optional)
Instructions
- Add diced pineapple, mango, red bell pepper, red onion, and jalapeño to a large bowl. Pour over fresh lime juice and toss to coat. Sprinkle with sea salt and cilantro, then toss again.
- Chill for 30 minutes before serving for best flavor. Yields about 5 cups.
Notes
Use ripe fruit for the most vibrant flavor. Pre-cut fruit is a convenient shortcut. Store leftovers in an airtight container in the fridge for up to 3 days. Try the salsa on tacos, grilled seafood, or as a bright substitute for pico de gallo.
Nutrition
Serving: 0.5 cups • Calories: 43 kcal • Carbohydrates: 11 g • Protein: 1 g • Fat: 0.2 g • Fiber: 1 g • Sugar: 9 g • Vitamin C: 50 mg