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 pineapple pico de gallo style salsa as dip for chips, mix into rice bowls or serve atop lettuce wraps, chicken, and fish.
We use this salsa in Caribbean-inspired lettuce wraps and rice bowls or just plain with tortilla chips.
It's kid-friendly (simply eliminate the onions) and crowd-pleasing so it's perfect for family barbecues and summer holiday parties.
It's also an eye-catching appetizer and adds vibrant color to your barbecue spread or dinner table. Pineapple mango salsa is seriously delicious! If you never thought you'd enjoy a fruit salsa, let this recipe change your mind!
Reasons You'll Love Pineapple Mango Salsa
- It's healthy, at only 12 calories per serving!
- It's incredibly easy to make.
- It can be used for so much more than dipping chips. Add it 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?
I hope that you and your family enjoy this tropical salsa recipe. Be sure to follow me on Pinterest, Facebook, and Instagram for the latest recipes and ideas.
This easy, fresh salsa is made with just 4 basic ingredients:
Fresh pineapple, mango, red onion, and cilantro.
Mix them with lemon juice, lime juice, and salt, and you have a fresh pineapple pico de gallo ready to serve.
It's important to use fresh mango and fresh pineapple rather than canned for the best flavor. Frozen does not make a good choice, as it 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 good for longer than completely fresh cilantro and is a good choice when fresh cilantro isn't available.
How To Make It Kid-Friendly
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, to suit your children's preferences.
I know that if I add anymore than the recipe states, 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 and doesn't care for cilantro.
Both variations were delicious!
Pineapple mango salsa is made in only 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.
- For the best flavor, let the flavors of the fruit and the juices "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.
- Because this is a fresh salsa and is not blended, the smaller you dice the ingredients, the better it is.
🍴 How To Serve
The sweet juicy flavor of this salsa pairs perfectly with the saltiness of tortilla chips for dipping. But it has many more uses as an addition to your lunch and dinner.
- Serve atop grilled chicken, steak and fish.
- Add to tropical flavored rice bowls.
- A filling for shrimp, chicken, or fish tacos, enchiladas, taquitos and nachos!
- Add to a taco-inspired charcuterie board.
Pineapple Mango Salsa (Pineapple Pico De Gallo)
- 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.
How to Store
You can store fresh pico de gallo in the fridge for about 1 week before discarding.
Pineapple mango salsa can be frozen for up to 3 months, but it will lose it's fresh pico de gallo consistency. The pineapple and mango will become softened when defrosted and the salsa will be more watery than when first made. You can remove some of the water by draining it.
If you've tried this recipe, I'd love to hear what you thought in the comments!