Mango Pineapple Salsa

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Mango Pineapple Salsa is the ultimate combo of sweet, spicy, and tangy! It’s perfect with chips, on tacos, or spooned over grilled fish or shrimp. However you serve it, this tropical mix adds a fresh burst of flavor to any recipe you can dream up!

Spoon dipping into mango salsa surrounded by chips.

Get the Scoop!

Great Taste: Sweet mango and pineapple, spicy jalapeño, and zesty lime create a flavor trio that pairs with most entrees.
Customizable: Adjust the heat and try different fruits to make this salsa your own.
Fresh and Flavorful: Packed with fresh ingredients, mango salsa adds color and a pop of flavor to any dish.

Tortilla chips on plates with scoops of mango salsa on top.

Mango Pineapple Salsa is so fresh and delicious, you’ll have a hard time putting down your chip! Personally, it’s one of my favorite dips because it’s low calorie, but still packed with intense flavor. I love that it also tastes great over salmon, grilled chicken or shrimp.

Pair it with other spreads like Pepper Jelly Cream Cheese Dip and Texas Trash Dip to add some color and freshness to your snack table!

Wooden bowl filled with salsa and surrounded by ingredients.

What You’ll Need

ripe mango – choose mango that is soft to the touch
pineapple – fresh, frozen or canned all work
red onion, finely diced – you can sub sweet onion, but red gives better flavor
jalapeño pepper, seeded and diced – fresh works best, but can sub frozen
cherry tomatoes, quartered – cherry tomatoes hold up better in this recipe
fresh cilantro, chopped – can sub fresh basil for cilantro
juice of 1 lime – make sure it’s freshly squeezed for best results
salt and black pepper

Ingredients needed to make mango pineapple salsa.

How to Make Mango Salsa

Dice the Mango: To dice the mango, stand it upright on your cutting board and slice down along either side of the pit, cutting as close to the pit as possible. You’ll be left with two “cheeks.” Lay each cheek flat, skin-side down, and dice into ½-inch pieces, cutting all the way down to the skin. Discard the skin and set aside the diced mango.
Dice the Pineapple: Start by slicing off the crown and the bottom of the pineapple. Stand the pineapple upright, and cut downward along its curve to remove the skin in strips. Remove any remaining “eyes” (the small brown spots) with a paring knife. Cut the pineapple into quarters, discard the core, and dice into ½-inch pieces.
Prepare the Red Onion, Jalapeño, Cherry Tomatoes and Cilantro: Finely dice the red onion. For a mild salsa, carefully remove all seeds and membranes from the jalapeño. If you prefer more heat, leave some of the seeds in. Quarter the cherry tomatoes. Finely chop the cilantro.
Assemble the Salsa: In a medium mixing bowl, combine the diced mango, pineapple, red onion, jalapeño, cherry tomatoes, cilantro, lime juice, salt, and pepper. Gently toss everything together until well combined. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to blend together.

Step by step instructions on how to make mango pineapple salsa.

Favorite Pairings

Tortilla Chips: The classic pairing, crispy chips make the perfect dipper for this zesty salsa.
Grilled Fish: The sweetness from the mango and pineapple complements the flavors of grilled fish.
Tacos: Top your tacos with pineapple salsa for an extra burst of freshness, especially great with fish, chicken, or pork tacos.
Grilled Chicken: Serve alongside, or on top of grilled chicken, for a colorful contrast.
Burritos: Add this dip as a topping or side to give your burritos a tropical twist.

Dip Tips

For Chunkier Salsa: Cut the mango, pineapple, and tomatoes into larger chunks for a more hearty salsa.
For a Smoother Salsa: If you prefer a smoother salsa, pulse some of the ingredients in a food processor before mixing them together.
Adjust Heat Levels: If you’re not a fan of spicy food, make sure to remove all the seeds and membranes from the jalapeño. On the flip side, for those who love heat, add extra jalapeños or even a dash of cayenne pepper.
Let it Rest: This mango salsa tastes best after it’s had time to chill in the fridge, so give it at least 30 minutes (an hour is even better). This allows all the flavors to blend and become even more delicious.

Spoonful of salsa being lifted out of a wooden bowl.

Make It Yours!

Add Avocado: For extra creaminess, dice half an avocado and toss it into the mix.
Make it Sweet and Smoky: Add a pinch of smoked paprika or a dash of chipotle powder for a smoky kick.
Tropical Twist: Swap the pineapple for papaya or watermelon for a different sweetness.
Herby Sub: If you’re not a fan of cilantro, try swapping it with fresh basil for a completely different flavor.

Recipe FAQ

Can I use frozen mango or pineapple?

Frozen mango and pineapple work just as well as fresh, especially when fresh fruit isn’t in season. Just be sure to thaw and drain any excess liquid before adding them to the mix.

How do I keep mango salsa from getting watery?

If you’re using fresh pineapple, it can release a lot of juice. To prevent mango salsa from getting too watery, drain any excess juice from the pineapple before mixing it into the salsa.

What if I don’t like cilantro?

If cilantro isn’t your thing, feel free to swap it out for fresh basil or even mint.

Pineapple mango salsa in a wooden bowl surrounded by chips.

Storage Notes

Make Ahead: The flavors get even better as they blend together. Just be sure to store it in an airtight container in the refrigerator, and you can make it up to 2 days in advance.
Leftovers: Store mango salsa in an airtight container in the refrigerator. It will keep for up to 3-4 days. The flavors will continue to blend together, making it even more delicious as time goes on. If using fresh pineapple, be sure to drain off any excess juice before mixing to avoid the salsa from becoming watery.
Freezing: You can freeze this recipe for up to 3 months in an airtight container, but the texture will change after thawing. It’s best enjoyed fresh.