Pineapple Mango Salsa
This Pineapple Mango Salsa is sweet, fresh, and loaded with tropical flavor. Whether you’re serving it as a poolside snack, boat-day appetizer, or side dish for your next summer cookout, it’s always a crowd-pleaser.
You might also enjoy my pico de gallo recipe & million dollar dip! Perfect for a backyard bbq party!
What you’ll love about this recipe:
Ingredients You’ll Need
- 1 ½ cup peeled & diced mangoes (1 ½ mangoes)
- ½ cup diced red bell pepper (½ medium pepper)
- ¼ cup diced red onion (¼ medium onion)
- ¾ cup diced pineapple
- ½ medium diced jalapeño pepper
- ¼ cup rough chopped fresh cilantro
- 1 tsp lime zest
- ½ tsp fresh ginger, finely grated
- 1 tsp honey
- 1 TBSP fresh lime juice
- ½ tsp salt
- ⅛ tsp pepper
Step by Step Instructions
STEP 1: Cube mango and pineapple into ¼” cubes. Dice the red bell pepper into ¼” pieces, and finely dice the onion and jalapeño.
STEP 2: In a large bowl, combine the mango, red bell pepper, onion, pineapple, jalapeño, cilantro, lime zest, ginger, and honey.
STEP 3: Drizzle in lime juice, sprinkle the salt and pepper, and stir to combine.
STEP 4: Let the salsa rest in the refrigerator for 20-30 minutes before serving. This allows the honey to fully dissolve and the flavors to fully meld together. Use a slotted spoon when serving to prevent a soggy salsa.
Make Ahead Tips
You can prep the ingredients a day in advance, but be sure not to add the lime or salt
until about an hour prior to serving. This will help prevent the fruit from softening.
Be sure to check out the full recipe and ingredient list below
Storage & Serving Instructions
How long will this salsa stay fresh? The salsa is best enjoyed within 24 hours. However, it can be stored in an airtight container in the refrigerator for up to 3 days.
What are the best ways to serve this? Tortilla chips are, of course, a fan favorite, especially if serving guests at a party. You can also serve this salsa over grilled fish, such as salmon or mahi mahi. It would also be a great addition to shrimp or fish tacos, or served as a refreshing topping over grilled chicken.
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Pineapple Mango Salsa
- Total Time: 30 minutes
- Yield: 12 servings – 1/4 cup each
Description
This Pineapple Mango Salsa is sweet, fresh, and loaded with tropical flavor. Whether you’re serving it as a poolside snack, boat-day appetizer, or side dish for your next summer cookout, it’s always a crowd-pleaser.
Ingredients
1 1/2 cup peeled & diced mangoes (1 1/2 mangoes)
1/2 cup diced red bell pepper (1/2 medium pepper)
1/4 cup diced red onion (1/4 medium onion)
3/4 cup diced pineapple
1/2 medium diced jalapeño pepper
1/4 cup rough chopped fresh cilantro
1 tsp lime zest
1/2 tsp fresh ginger, finely grated
1 tsp honey
1 TBSP fresh lime juice
1/2 tsp salt
1/8 tsp pepper
Instructions
- Cube mango and pineapple into ¼” cubes. Dice the red bell pepper into ¼” pieces, and finely dice the onion
- and jalapeño.
- In a large bowl, combine the mango, red bell pepper, onion, pineapple, jalapeño, cilantro, lime zest, ginger,
- and honey.
- Drizzle in lime juice, sprinkle the salt and pepper, and stir to combine.
- Let the salsa rest in the refrigerator for 20-30 minutes before serving. This allows the honey to fully dissolve and allow the flavors to fully meld together. Use a slotted spoon when serving to prevent a soggy salsa.
Notes
- What is the best way to choose ripe mangoes and pineapples? When choosing a mango, look for one that gives slightly when squeezed, and has a fragrant fruity aroma at the stem. For the pineapple, select one that is heavy for its size and has bright green leaves.
- Can I use frozen fruit for this salsa? Fresh fruit will be best for this recipe, as they give that ideal crunch. If you have no other choice, however, frozen can be used. Just be sure to pat the thawed fruit very dry with a paper towel before dicing. This will help prevent the salsa from becoming too watery.
- How can I adjust the heat level? There are several ways to cut or amplify the heat. If you’re heat averse, you can remove the ribs and seeds from the jalapeños before dicing them. If that’s still too hot, omit the jalapeño and add extra red bell pepper for crunch. To amplify the heat, be sure to leave the seeds and ribs in when you cut the jalapeño. You can also increase the amount of jalapeño in the recipe. If you want something even hotter, a habanero pepper would pair nicely with the fruit in this salsa.
- Storage Instructions: The salsa is best enjoyed within 24 hours. However, it can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Chill Time: 20 minutes
- Category: Appetizer
- Method: No-bake
