Spice up your taste buds with our deliciously bold and spicy Pineapple Mango Salsa! Made with fresh fruit and peppers, this salsa is the perfect blend of sweet and heat. Enjoy it as a dip with chips or tostones, or as a topping for tacos or grilled meats.
Is it Cinco de Mayo where you are right now?
It is while I’m writing this post, and you can bet I’m snacking on the best salsa known to man.
We love fruit in our house, so you can imagine that fruit salsas are a big thing, too. I’ve made it with everything from strawberries to mango to avocado (which is definitely a fruit), and we’ve eaten it on fish, chicken, and just about every grilled meat you can think of.
Fruit salsa is a great way to use up fruit and berries that you may have neglected in the fridge for too long, and it comes together in no time.
Not to mention how crowd pleasing a bright, colorful bowl of salsa is next to a big bag of tortilla chips!
This page includes step by step instructions, as well as tips and notes. If you’d like to skip all that, feel free to scroll down to the full, printable recipe card at the bottom of the post.
The origin of pineapple mango salsa is unknown, but it is believed to have been developed in the tropical regions of Central and South America, where both pineapples and mangoes are commonly grown.
The traditional Mexican salsa everyone know is made with tomatoes (also a fruit FYI!), onions, chili peppers, and various herbs and spices. So many variations of it have been developed over the years, including fruit salsas like this one which can now be commonly found in restaurants and supermarkets around the world.
Naturally gluten free and vegan, our pineapple mango salsa is a bit different than the rest – it contains more heat thanks to the addition of the seeds of the jalapeno peppers, as well as crushed red pepper.
Can I use different types of peppers in fruit salsa?
You can use any type of pepper you want – fruit salsa doesn’t have to be mild! Traditionally, jalapeno peppers are used in the salsa, but different types of peppers will lend varying amounts of heat to this salsa recipe. The sweetness of the fruit brings a great balance to it.
- Anaheim peppers – slightly sweet and great for a milder salsa
- Poblano peppers – mild and slightly earthy, adding depth to the salsa
- Serrano peppers – similar in heat level to jalapenos, with a brighter, more vibrant flavor
- Habanero peppers – hotter than jalapenos, with a fruity and slightly floral flavor
- Scotch bonnet peppers – hotter than habaneros, with a pungent, fruity flavor
- Ghost peppers – only for true lovers of heat!
Have fun experimenting with heat levels, just remember that removing the seeds and membranes (where all the capsaicin is) will reduce the spiciness of the salsa considerably.
Ingredients
Making this easy pineapple mango salsa recipe is almost as good as eating it! Gather the freshest ingredients possible and get dicing!
- Pineapple – fresh if always best, but if you happen to have canned pineapple, you can use that as well. Give this recipe a try with smoked pineapple at least once – you won’t regret it!
- Mango – again, fresh! Any kind of mangoes work well; the most common types in American grocery stores are the green and red Tommy Atkins mango, as well as the smaller, yellow or orange honey mangoes.
- Red onion
- Red bell peppers – orange bell peppers also add a great flavor.
- Jalapeno peppers – feel free to use serranos, red chili peppers, habaneros, or your favorite spicy peppers here, as well.
- Cilantro – tastes like soap to you? It’s okay to leave it out.
- Lime – adding both the juice and the zest add some great zing to this salsa.
- Kosher salt – or flaky sea salt, if you’re fancy.
- Crushed red pepper flakes – this is an optional add in, but it adds a nice kick to the salsa.
Can frozen pineapple or frozen mango be used in this salsa?
Sure! If all you have on hand is frozen fruit, feel free to use it – just keep in mind that the texture of the salsa won’t be quite the same, due to the excess water held within the fruit. To use it, thaw it out completely in a fine-mesh sieve, pat it dry with paper towels, and dice it up.
How to make Pineapple Mango Salsa
- Peel the pineapple and mango, then dice the fruit into 1/4- to 1/2-inch chunks.
- Place the pineapple and mango in a large mixing bowl and add the onion, jalapeno, red pepper, cilantro, and lime zest. Toss to combine.
- Squeeze the fresh lime juice over the salsa and sprinkle with salt and red pepper flakes, to taste. Toss to combine.
- For the best flavor, cover the bowl with plastic wrap and refrigerate the pineapple mango salsa for at least 30 minutes before serving.
FAQ
Yes, you can make pineapple mango salsa up to 1 day in advance! It’s recommended to let the salsa chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together. Keep it stored it in an airtight container in the refrigerator until you’re ready to serve it.
Keep in mind that the longer the salsa sits, the softer the texture of the fruit may become. It’s best to serve it within 1-2 days of making it. Just give it a quick stir before serving to redistribute the ingredients and you’re good to go!
What foods pair well with spicy pineapple mango salsa?
This salsa is a versatile condiment that pairs well with a variety of foods that go so far beyond the humble tortilla chip. One of our favorite ways to enjoy it is with Air Fryer Tostones, but the sweet, tangy flavors of the fruit also balance out the richness of meats, add a refreshing twist to seafood dishes, and complement the earthiness of vegetarian dishes.
- Grilled meats – Whether you’re grilling beef, chicken or pork, the sweetness of the fruit brings balance and a burst of freshness to the smoky flavors of meat.
- Seafood – The tropical flavors are a perfect complement to meals like grilled fish or shrimp tacos.
- Rice and beans – Top this side dish with a bit of sweet salsa for a whole new flavor.
- Grilled vegetables – Tacos made with grilled veggies and salsa are a real treat for folks who steer clear of meats.
- Quesadillas – The fruity salsa can add a burst of flavor to cheese-stuffed quesadillas.
- Casseroles – Believe it or not, this salsa brightens up even the savoriest casserole, like this cheesy Doritos Casserole.
- Burgers – Never had salsa on a burger? Give it a try, especially on chicken or turkey burgers that can sometimes be a bit more bland.
- Cocktails – Obviously, munching on this as a dip is the perfect way to go, and what pairs best with chips and salsa? Try this with a batch of Blueberry Mojitos, Mango Mojitos, or a Sparkling Margarita.
More delicious ways to enjoy this salsa!
Other delish pineapple and mango recipes to love!
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Pineapple Mango Salsa
Ingredients
- 2 cups fresh pineapple peeled, diced
- 1 mango peeled, diced
- ½ cup red onion finely diced
- 1 jalapeno diced, with seeds
- 1 red bell pepper seeded, diced
- ¼ cup fresh cilantro chopped
- 1 lime zested, juiced
- ½ teaspoon kosher salt or more to taste
- 1 teaspoon crushed red pepper flakes or more to taste
Instructions
- Peel the pineapple and mango, then dice it into 1/4- to 1/2-inch chunks.
- Place the pineapple and mango in a large mixing bowl and add the onion, jalapeno, red pepper, cilantro, and lime zest. Toss to combine.
- Squeeze the fresh lime juice over the salsa and sprinkle with salt and red pepper flakes, to taste. Toss to combine.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving, for best flavor.
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