Mango Pineapple Salsa screams summer! This recipe is very easy and very forgiving.
This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.
It goes great on grilled fish or grilled chicken. Or serve with some chips for an afternoon of feasting and fiesta.
I’m sharing one version, but change it up and make it your own. You’re going to love every bite!
Table of Contents
Ingredients
- Pineapple
- Mango
- Red bell pepper
- Red onion
- Jalapeño
- Cilantro
- Lime juice
- Salt (not pictured)
- Brown sugar (optional)
If you have fruit that is not ripe, brown sugar is a great way to sweeten up the salsa. Taste the salsa at the end and decide whether or not to add it.
Bell pepper will add crunch. Swap out for green pepper or yellow pepper.
Using Frozen Fruit
Thaw the fruit and use it as normal. Look for bigger frozen chunks to thaw. They are easier to chop. Smaller pieces will become mushy.
🥣 Instructions
- Prepare and chop all the ingredients.
- In a large mixing bowl, add all the mango pineapple salsa ingredients
🍍 Choosing Ripe Pineapple
Smell the bottom of the pineapple. If it smells sweet, it is ready to go. Also look for a heavier pineapple. Heavier pineapple means juicier fruit.
🥭 Chopping Ripe Mango
Gently squeeze the mango. It should be only slightly firm. Also, smell the end. You’re looking for a somewhat sweet aroma. For unripened mangoes, place them in a paper bag to ripen quicker.
- Toss to evenly combine.
- Taste and adjust to liking.
For the best flavor, chill the salsa in the refrigerator for 1 hour before serving.
🌶️ Adjusting the Heat
- To reduce the heat and to make a milder salsa: Omit the jalapeno and add ½ cup more of fruit (mango or pineapple). Or, add a tablespoon of brown sugar or a splash of pineapple juice.
- To increase the heat: Make the salsa recipe as written in the recipe card. Taste it, then decide whether you want more heat. If you still want it spicier, then add 1 more jalapeno or use serrano peppers. Want it really spicy? Use habanero peppers.
Enjoy with corn chips, tortilla chips or on top of tacos.
🫙 Storing Instructions
Place leftover salsa in an airtight container and store in the fridge for up to 4 days. To freeze, place in a sealable bag and remove as much air as possible. Thaw in the fridge and use as normal. However, it will be slightly mushy, but it’ll still taste great.
👩🏼🍳 More Salsa Recipes
This bright and refreshing Mango Pineapple Salsa is a slightly addictive appetizer. It goes great on tacos! This tropical Mexican recipe is flavorful and easy-to-make.
😋 Hungry for More
Be sure to subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest for my latest recipes and videos.
Did you make this recipe? Please rate the recipe below
Mango Pineapple Salsa
Ingredients
- 1 cup ripe pineapple (chopped)
- 1 ripe mango (chopped)
- ½ red bell pepper (diced)
- ½ red onion (diced)
- 1 jalapeno (chopped)
- ¼ cup cilantro (chopped)
- 1 tablespoon lime juice (½ lime)
- ½ teaspoon salt
- ½ tablespoon brown sugar (OPTIONAL)
Instructions
- In a large mixing bowl, add all the salsa ingredients.
- Toss to combine.
- Taste and adjust as needed.
- For the best flavor, chill the salsa in the refrigerator for 1 hour before serving.
- Enjoy with corn chips, tortilla chips or on top of tacos.
Notes
- To reduce the heat and to make a milder salsa: Omit the jalapeno and add ½ cup more of mango. Or, add a tablespoon of brown sugar or a splash of pineapple juice.
- To increase the heat: Make the salsa recipe as written below. Taste it, then decide whether you want more heat. If you still want it spicier, then add 1 more jalapeno or use serrano peppers.
Leave a Reply