Name: Pineapple Mango Salsa
Prep time: 10 min
Total time: 70 min
Ingredients: 1 can (20 oz. pineapple tidbits, drained); 2 large ripe mango (peeled and diced into cubes); 1/2 cup red bell pepper (seeded and diced); 1/4 cup red onion (finely diced); 3 tablespoons cilantro (finely chopped); 1 small tomato (seeded and diced); 2 limes (or 1/4 cup of lime juice); 1-2 jalapeños (seeded, and finely diced); 1 tablespoon olive oil; Salt and Pepper to taste

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Hey, do you enjoy adding some extra flavor to your dishes? Well, have I got a recipe for you that will certainly do the trick! Imagine a scrumptious salsa that can be used to liven up your sizzling steaks or bring some excitement to your fish tacos. The best part is, you can make it in just 10 minutes using a handful of ingredients. It’s incredibly easy to make and trust me, it tastes AMAZING!

If you’re searching for a simple and delicious way to add a summer vibe to your meals, you’ll adore this Pineapple Mango Salsa recipe. It is effortless to make and tastes wonderful, thanks to its perfect combination of juicy mango, sweet pineapple, crunchy red bell pepper, spicy jalapeno pepper, ripe tomatoes, and refreshing lime juice.

Why You’ll Love This Recipe!

Healthier: Did you know that most store-bought salsas contain added sugar and processed chemicals? Making your own at home is super easy and a much healthier option. The best part is that you get to control exactly what goes into it!
Quick & Easy: It only takes about 15 minutes to make a bowl of this tangy salsa and you only need a few fresh ingredients easily found at grocery stores.
Versatile: This salsa is great with seafood tacos, rice bowls, as a side, with steaks, fish dishes, and of course with chips!

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Pineapple Mango Salsa Ingredients

HINT: To make salsa faster and easier, you can get most of the ingredients in the produce section already cut into cubes or spears.

Pineapple – 1 can of pineapple tidbits, or you can use 2 1/2 cups of fresh-cut pineapple cut into small cubes.

Mangos – 2 ripe mangoes, peeled and cubed. Ripe mangoes feel soft when given a gentle squeeze and when a sweet, fragrant scent emanates from the stem end of the fruit.

Red Bell Pepper – Bell peppers are best when they are thick-walled and juicy, so they should feel heavy for their size. Avoid bell peppers with soft or sunken areas, slashes, or black spots.

Tomato– I use plum tomatoes for this recipe but any tomato will work. Deseed tomato by cutting it in half, and with a spoon scoop out the seeds. Tomato seeds and their surrounding gel contain a lot of liquid, and that extra liquid can mess with the texture of the salsa.

Red Onions– Red onions are commonly used in salads, salsas, and other raw dishes for their mild flavor and vibrant color.

Cilantro– The word “cilantro” is the Spanish name for coriander leaves. You can use this salsa more or less according to your taste.

Jalapeños– The older the pepper, and the more stress the plant has been under, the more white lines you’ll see, and the hotter the pepper will be.

Lime juice – One lime produces about 2 tablespoons of juice.

Olive Oil – I use Extra-virgin olive oil, but any light olive oil is perfect for this Pico de Gallo salsa.

Salt to taste

Add-in Variations:

Add 1/2 tsp Tajin chile seasoning for spiciness
Replace mango with sliced strawberries
Sliced green onions instead of red onions
Add sweet corn kernels
Black beans rinsed
Avocado chunks
Banana slices

Storing Pineapple Mango Salsa

Store any leftover salsa in the fridge in an airtight container. Salsa should be good for 2-3 days. It will start to soften and lose liquid over time, so it’s best to eat it quickly.

Still Hungry? Try These Delicious Salsa Recipes