This fresh pineapple mango salsa is easy to make! Move over traditional salsa, this delicious salsa recipe will be your new summer staple. You will crave this sweet and spicy fruit salsa at your next Summer cookout, pool parties, potlucks, or as a healthy snack or side dish.
This pineapple mango salsa pairs well with crispy chips or inside fish tacos, shrimp tacos, or lettuce wraps! The sweet heat pairs well with steak, chicken, and pork chops. Place the salsa on top of your protein of choice for added tropical flavors. Serve this tropical pineapple salsa on special occasions during the summer months.
Why You’ll Love This Fresh Pineapple Mango Salsa
Enjoy a fresh salsa that satisfies a crowd! This crowd-pleasing salsa offers savory flavors with every bite. Get your fruit fix in a new and simple way! This delicious fresh fruit salsa serves 12 and can be made in less than half an hour.
- Yield: 12 servings
- Prep time: 15 mins
- Active time: 5 mins
- Total: 20 mins
Ingredients
Fresh-cut fruits are the main components of this dish.
- 1 ¾ cup diced mango
- ½ cup red onion, diced
- 1 ½ cup diced fresh pineapple
- 2 tbsp fresh cilantro, chopped
- 1 ½ cup sweet kernel corn
- 1 jalapeno, deseeded, diced
- fresh lime juice
- ½ tsp salt
- ½ cup red bell pepper, optional
Ingredient Notes
- Find fresh produce at your local grocery store for the best flavor.
- Red bell pepper – Optional ingredient that adds more color contrast if needed.
- Mango and Pineapple – Make sure you cut the mango and pineapple into small pieces.
- Red onion – Add color to the salsa, but a white onion can work as well.
- Jalapenos – This is what gives the salsa a little heat. I personally love my salsa to have a little kick! Omit jalapeño peppers if you prefer your salsa to be less spicy.
- Serrano peppers – not spicy enough? Add serrano pepper to spice things up!
- Additions/substitutions – peaches, strawberries, tomato, green onions, green bell peppers, or avocado would work in this salsa recipe.
Equipment needed
You will need these cooking tools:
Instructions
Follow these simple instructions to make the best Pineapple Mango Salsa.
- First, dice the ingredients. Then, add all ingredients into a large bowl, mix the salsa and let chill until ready to serve.
Instructions for making the pineapple boat
- First, turn the whole pineapple on its side
- Next, use a serrated knife to cut the flesh of the pineapple.
- Position the knife slightly off-center.
- Begin the incision underneath the stem.
- Once sliced open, use a paring knife to outline the rim of the pineapple (leaving some of the meat to hold the pineapple boat together).
- Outline the core in the center in a rectangle shape.
- Now, use a spoon to scoop out the meat of the pineapple on both sides of the core.
- Use the paring knife to loosen the core from the pineapple, cut off meat from the bottom you can still use, and discard the tough core.
- Repeat for the second side.
- Dice pineapple and fill the boats with salsa.
- Finally, serve with a bowl of tortilla chips or lay the chips around the pineapple in a fun way. Enjoy!
How to store
Place fresh pineapple mango salsa in an airtight container and place it in the refrigerator for easy meal prep. Pineapple salsa can last up to five days in the ridge. Do not freeze it.
What to serve with pineapple salsa
Here are a few great recipes that pair wonderfully with pineapple mango salsa:
- Tortilla Chips
- Tacos – liven up fish or shrimp tacos.
- Burritos
- Pork Tenderloin
- Black beans
- Seafood – Salmon and shrimp
- Quesadilla
- Nachos
- Sangria or Mango Margaritas
- Rice bowls
More Party Appetizers
Serve any of these appetizers to please a crowd:
- Easy Crockpot Buffalo Chicken Dip
- Classic Sausage Stuffed Mushrooms
- Grilled Bacon-Wrapped Corn on the Cob
- Easy Sausage Balls
- Chili Cheese Dip
- Mexican Chicken Pinwheels
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Pineapple Mango Salsa
This fresh pineapple mango salsa is easy to make! Move over traditional salsa, this delicious salsa recipe will be your new summer staple. You will crave this sweet and spicy fruit salsa at your next Summer cookout, pool parties, potlucks, or as a healthy snack or side dish.
Ingredients
- 1 ¾ cup diced mango
- 1 ½ cup diced fresh pineapple
- 1 ½ cup sweet kernel corn
- ½ cup red onion, diced
- 1 jalapeno, deseeded, diced
- 2 tbsp fresh cilantro, chopped
- Juice of one lime
- ½ tsp salt
- ½ cup red bell pepper, optional
Instructions
- First, add all ingredients into a bowl, toss and let chill until ready to serve.
- Turn pineapple on its side.
- Use a serrated knife to cut the flesh of the pineapple.
- Position the knife slightly off-center.
- Begin the incision underneath the stem (we will not cut it, it will remain on only one
half of the pineapple. - Once sliced open, use a paring knife to outline the rim of the pineapple (leaving
some of the meat to hold the pineapple boat together). - Outline the core in the center in a rectangle shape.
- Use a spoon to scoop out the meat of the pineapple on both sides of the core.
- Use the paring knife to loosen the core from the pineapple, cut off meat from the
bottom you can still use, and discard the tough core. - Repeat for the second side.
- Dice pineapple and fill the boats with salsa.
- Serve with chips.
Notes
Red bell pepper is in the photo but was accidentally omitted from the recipe, this is
an optional ingredient but it would add more color contrast if included.
Be sure to cut the mango and pineapple into small pieces.
Jalapenos are totally optional if you want to control the heat.
Strawberries, peaches, tomato or avocado would also work in this salsa
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