This post may contain affiliate links. Please read our disclosure policy.
This sweet and savory Mango Salsa is perfect with chips or any Mexican meal. It’s full of flavor and simple to make.
Pineapple Mango Salsa
In summer, we especially love cool, light, and fresh recipes.
We also tend to make a ton of recipes with fruits, like today’s recipe for fresh Mango Salsa recipe (with pineapple!), which is perfect for hot summer days.
There’s absolutely NO cooking or roasting involved. Simply chop everything up, add some lime juice and zest, a pinch or two of salt and it’s good to go!
How to Make Mango Salsa
This easy Mango Salsa recipe is SO simple!
COMBINE. In a large bowl, combine the pineapple, mango, onion, cilantro, lime zest, lime juice, oil, and sea salt. Gently toss to combine.
SERVE. Let rest for 15 minutes before serving. Serve within 1 hour of making.
As with any recipe, you can customize it based on the ingredients you love most.
Not all Mango Salsas have pineapple, but we decided to add it for even more sweetness. Here are some other common ingredients that are great additions to your mango salsa:
- red bell pepper
- green bell pepper
- lemon juice
One of the best things about Mango Salsa is the sweet and savory combo that it provides, so don’t be nervous to combine fruits and veggies to make your own custom homemade Mango Salsa. 😉
Choose fresh mangoes. The skin of a fresh mango is a mixture of yellow, orange, red, and green. Generally speaking, ripe mangos are less green and have more shades of red, yellow, and orange.
It will be soft but firm when you gently squeeze it, similar to an avocado. Ripe mangoes also give off a sweet aroma near the stem.
Cut fresh mangoes. Like avocados, mangoes have a pit in the center, but they are not as easy to remove as an avocado seed. To cut a mango you will need a cutting board and a sharp knife.
- Cut both sides off of the mango close to the pit.
- Slice the top and bottom off near the pit.
- Carefully cut the flesh of the mango off of the peel.
- Cube into salsa-size chunks.
How to cut a jalapeño pepper. The jalapeno pepper brings a spicy kick to the salsa. Adjust the amount of heat by how you cut them up.
Cut the stem off the top and then slice, lengthwise, down the center. Inside each half, you will see a lighter-colored membrane and seeds.
- For a mild-flavored salsa use a spoon or knife to remove all the seeds and membranes.
- For a hot salsa leave them in.
Some jalapeños are quite spicy so avoid getting the juice on your face or eyes.
Make ahead of time. Prepare as instructed and place in an airtight container until ready to serve. Although this salsa lasts for a few days in the fridge, we recommend serving it within 24 hours of making it.
FREEZE. Place in an airtight container for up to 2 months. Thaw in the refrigerator overnight before serving, and add any extra lime juice if needed.
what to serve with mango salsa:
For even more salsa recipes:
Mango Salsa Recipe
- 3 cups pineapple, diced into 1/4-inch chunks
- 2 cups mango, diced into 1/4-inch chunks
- 1/3 cup red onion, finely diced
- 1/4 cup fresh cilantro, coarsely chopped
- 1 jalapeño pepper (seeds discarded), minced
- 1 lime, zested and juiced
- 2 tsp. olive oil or avocado oil
- 1/2 teaspoon coarse sea salt
- In a large bowl, combine the pineapple, mango, onion, cilantro, lime zest, lime juice, oil, and sea salt. Gently toss to combine.
- Let rest for 15 minutes before serving. Serve within 1 hour of making.
Nutrition information is automatically calculated, so should only be used as an approximation.