This Pineapple Mango Salsa recipe will make you feel like you're relaxing on the white sandy beaches of a far-away tropical island! A versatile, sweet and tangy salsa made with fresh mango, pineapple, and cilantro, mixed with a combo of lemon and lime juice. Serve this crowd-pleasing "pico de gallo" style salsa as dip for chips, mix in rice bowls or serve atop lettuce wraps, chicken, and fish.
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This salsa is seriously so delicious! 5 years ago I would have never envisioned eating sweet fruit with tortilla chips or mixing it into rice, but here we are and fruit salsas are one of my favorite summer recipes.
Pineapple mango salsa is spin off of my easy mango salsa recipe. We use mango salsa in Caribbean-inspired lettuce wraps and rice bowls or just plain with tortilla chips. It's a nice change from traditional tomato salsa and pico de gallo, and really completes a summer dinner by the grill outside.
I am excited to share this pineapple mango salsa recipe with you because it is just so darn delicious!
It's kid-friendly (simply eliminate the onions) and crowd-pleasing so it's perfect for family barbecues and summer holiday parties. Not to mention, pineapple mango salsa is beautiful to look at and will add a ton of vibrant color to your dinner table!
Reasons You'll Love Pineapple Mango Salsa
- It's healthy, at only 30 calories per serving!
- It's incredibly easy to make.
- It can be used for so much more than dipping chips. Add pineapple mango salsa to rice bowls, lettuce wraps or serve it on top of grilled chicken and fish. This tropical salsa is a lovely addition to grilled lemon lime chicken.
- It's sweet and refreshing.
- It will make you feel like you're on a tropical island, and who doesn't want to be there??
- And of course, it's DELICIOUS!
I hope that you and your family enjoy this easy recipe. Be sure to follow me on Pinterest for the latest recipes and ideas! Keep reading to see just how easy it is to make this pineapple mango salsa recipe.
📋 Ingredients
This easy pineapple mango salsa is made with fresh pineapple, mango, red onion, and cilantro.
Just 4 basic ingredients! Mix them with lemon juice, lime juice, and salt.
It's important to use fresh mango and fresh pineapple rather than canned for the best flavor. Frozen will be too watery and will turn mushy.
As for the cilantro, fresh is always best, but I also use lightly dried cilantro a lot. Lightly dried cilantro stays fresh for longer and is a good choice when fresh cilantro isn't available.
🧒🏼 Kid-Friendly Tips
The small amount of cilantro and red onion I use is to keep it kid-friendly. You can use more or less red onion and cilantro than the recipe calls for. I know that if I add anymore, my kids likely won't eat it.
Pineapple mango salsa would still taste fantastic if you didn't add any cilantro or red onion at all. In fact, I've made this salsa a few times and split it into 2 bowls, adding the cilantro and onion to only 1 bowl for a friend who is sensitive to onions. Both were delicious!
🔪 Instructions
This salsa is made in just 2 steps:
- Dice the pineapple, mango, and red onion into small pieces.
- Mix the fruit with lemon and lime juice, and top with torn cilantro.
That's it! Easy peasy. There's no blending and no cooking.
💭 Pro Tips
- For the best flavor, let the juices and fruit flavor marry while in the fridge for about 10 minutes before serving. The longer you let them sit in the juices, the tastier it will be.
- Pineapple mango salsa is more like a pico de gallo than a blended salsa. So the smaller you dice the ingredients, the better it is.
Enjoy!
📖 Recipe
Pineapple Mango Salsa
Ingredients
- 1 diced mango
- 2 cups diced pineapple
- ¼ cup red onion
- 1 tbsp lemon juice
- 1 tbsp lime juice
- 1 tsp salt
- ¼ cup fresh cilantro
Instructions
- Dice the onion, pineapple and mango into small pieces.
- Mix with lemon juice, lime juice, and salt. Top with torn cilantro.
- Let rest for at least 10 minutes before serving. Serve with chips, in rice bowls, or on top of chicken or fish.
Notes
Nutrition
🍲 Serving and Storing
You can store this salsa in the fridge for about 1 week before discarding.
If you've tried this recipe, I'd love to hear what you thought in the comments! And follow me on Pinterest for the latest recipes.
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