This mango pineapple salsa combines sweet, tangy, and bright fresh flavors. It makes an excellent topping for shrimp, grilled fish, or chicken, and is equally delightful served as a side at a barbecue or as part of a taco bar. Made with simple, whole ingredients and no added sugar, this salsa is easy to prepare and becomes a repeat favorite throughout warm months.
Making your own salsa is a great way to cook more at home and move away from processed store-bought options. Fresh salsas are fast to prepare, rely on minimal ingredients, and deliver a flavor and texture that store jars rarely match. This mango pineapple salsa is a vibrant example: sweet mango, tart pineapple, lime brightness, and herbaceous cilantro all come together with a hint of spice from chili powder and optional jalapeño.
Because the fruit pair so well, this combination is also delicious blended into smoothies or used as a fresh fruit salad component. While this recipe stands well on its own, it also pairs beautifully with grilled meats and seafood, making it a versatile addition to many meals.
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⭐️Why You’ll Love This Recipe
- Easy to make: Dice the ingredients and toss them together—no cooking required.
- Fresh ingredients: Packed with ripe fruit, crisp bell pepper, red onion, and fresh cilantro.
- BBQ-friendly: Complements grilled proteins such as salmon, chicken, pork, or shrimp.
- Taco topper: Brightens fish, shrimp, or chicken tacos with a tropical contrast.
- Light summer recipe: Refreshing, fruit-forward, and satisfying without being heavy.
- Great as a dip: Serve with tortilla chips for a colorful, flavorful snack.
🥭Ingredients and Variations
Fresh mangos: Ripe mangos are the star—choose fruit that gives slightly when pressed but is not mushy. Dice into small, even cubes for the best texture.
Frozen mangos: If fresh mangos are unavailable, frozen mangos that have been thawed work well—just drain excess liquid before chopping.
Fresh lime juice: Always prefer freshly squeezed lime juice for the brightest flavor; concentrates do not provide the same fresh acidity.
Spicy option: Add a finely diced jalapeño and a pinch of cayenne or extra chili powder if you want some heat.
Grilled variation: For smoky barbecue notes, briefly grill the mango and pineapple before dicing. This adds caramelized flavor that pairs nicely with grilled meats.
See the recipe card below for exact ingredient quantities and optional items.
🔪Instructions
Preparing this mango pineapple salsa is straightforward. Most of the time is spent chopping the produce to uniform, bite-sized pieces so each spoonful is balanced.
Step 1: Peel and dice the mangos into small, bite-sized cubes, about 1/4″ to 1/2″. Even pieces make the salsa pleasant to eat.
Step 2: Dice the pineapple, red bell pepper, and red onion into similar-sized pieces. Chop the cilantro and, if using, finely dice a jalapeño.
Step 3: In a large bowl, combine the mango, pineapple, bell pepper, red onion, and cilantro. Stir gently to mix.
Step 4: Add fresh lime juice, pressed or minced garlic, kosher salt, ground cumin, and chili powder. Toss until everything is evenly coated. If you like heat, add diced jalapeño and a small pinch of cayenne.
💡Top tip: While mixing, gently press some of the fruit to release juices—this helps meld flavors and creates a saucy coating without making the salsa mushy.
If possible, chill the salsa in the refrigerator for 2–3 hours to let the flavors marry. Before serving, give it a final stir and taste for seasoning adjustments.
🍽Serving Suggestions
This salsa shines with chips on the side, but there are many ways to enjoy it:
- Top fish or shrimp tacos for contrast and brightness.
- Serve alongside grilled chicken as a fresh garnish.
- Pair with salmon or other roasted or broiled fish for a tropical note.
- Use as a fresh relish for grilled pork or pork chops.
❓Recipe FAQs
This salsa is made with fresh mango and pineapple, red bell pepper, red onion, cilantro, and lime juice. It is seasoned with salt, ground cumin, and chili powder, with optional jalapeño or cayenne for heat.
If fresh mangos are not available, canned or frozen mangos can be substituted. Drain canned fruit well and thaw frozen fruit before dicing to avoid excess liquid.
Yes, you can freeze this salsa, though the texture of the fruit will soften after freezing. Store in an airtight container for up to three months and thaw in the refrigerator before using.
☀️Other Summer Recipes
-
Watermelon Fruit Salad
-
Beet Smoothie with Blueberries
-
Blueberry Smoothie Bowl
-
Roasted Tomatillo Salsa
If you try this recipe and enjoy it, please leave a review and comment with how you served it. I love hearing how recipes are used and adapted in your kitchen.
📋Recipe
Mango Pineapple Salsa
Ingredients
- 3 Mangos — diced into 1/4″ cubes (about 4 cups)
- 1/2 Pineapple — diced into 1/4″ cubes (about 2 cups)
- 1/4 Red onion — finely diced
- 1 Red bell pepper — diced
- 1/4 cup Cilantro — chopped
- Juice from 1 Lime (use 2 if limes are small)
- 2 Garlic cloves — pressed or minced
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon Cumin
- 1/4 teaspoon Chili powder
Optional
- 1 Jalapeño — diced (for heat)
- 1/4 teaspoon Cayenne — if you want extra spice
Instructions
- Dice the mango into small, bite-sized pieces, roughly 1/4″ to 1/2″.
- Dice the pineapple, bell pepper, and red onion into similar-sized pieces. Chop the cilantro and jalapeño if using.
- In a large bowl, combine the mango, pineapple, bell pepper, red onion, and cilantro. Stir gently to combine.
- Add lime juice, garlic, salt, cumin, and chili powder. Mix well and taste; adjust seasoning as needed.
- If time allows, chill the salsa in the refrigerator for at least 2 hours to let flavors meld.
- Before serving, give the salsa a final stir to distribute juices and enjoy.
Notes
Fresh mangos: Choose mangos that yield slightly to gentle pressure. If they are very firm, allow them to ripen a few days before using.
Frozen mangos: Thaw and drain before dicing to avoid a watery salsa.
Fresh lime juice: Provides the best acidity and brightness—avoid bottled concentrates when possible.
Make it spicy: Stir in finely diced jalapeño or cayenne to taste.
Grill for depth: Lightly grilling mango and pineapple adds caramelized flavor that complements smoky proteins.
Nutrition
Carbohydrates: 40 g
Protein: 2 g
Fat: 1 g
Fiber: 5 g
Sugar: 33 g