Mango Pineapple Salsa is the tropical vibe condiment we reach for to lift summertime taco and burrito bowls. We’re talking about an eye-catching array of savory red tomatoes, sweet bites of ripe yellow pineapple and mango, a spicy green jalapeno kick, and bright purple slivers of onion. She’s a colorful, savory-sweet-spicy accouterment that looks beautiful and tastes delightfully fresh and complex.
Fruit Salsa: That Sweet Salty One-Two Punch
One of my go-to snacks is chips and salsa; I crave a salty, crisp tortilla chip with that bright, juicy, fresh, acidic tomato-onion-cilantro power-trio of traditional salsa. It’s the final touch on every taco, and a non-negotiable addition to breakfast eggs.
Adding fruit? Well, that’s a resounding yes! Adding sweet stone fruit like our Peach Salsa, or mango and pineapple, as we do here, gives you a sweet and salty combo that pairs so well with fish, chicken, and pork.
Whether it’s mango and pineapple, peaches, or papaya, adding fruit to the mix takes your salsa snack to a whole other level. The sweetness of the fruit combines harmoniously with the savory, spicy elements of a classic tomato salsa to create a gorgeous crescendo of flavors that takes you on a journey with every bite.
Why You’ll Love This Salsa:
- Bright and Fresh: Mango and pineapple bring natural sweetness balanced by the zesty lime and a hint of vinegar. There’s no ho-hum here!
- Customizable Heat: We use jalapeno, but you can tone down the heat with poblano peppers or turn it up with serrano chiles so you control the spice level.
- Easy to Make: This is a chop-and-go recipe! You can use a food processor, but we don’t recommend it—you end up with too much juice and not enough chunky goodness.
Pro Tip: Add another layer of complexity and grill the fruit before mixing it in. Leaning a little more into the savory side, grilling ties in just a hint of smokiness and slightly mellows the fruit by caramelizing the sugars.
What about other fruits?
Pineapple, mango, papaya, and stone fruit have a more dense texture, which holds up well when mixed into salsa. They offer a dramatic splash of canary-yellow/orange color and bring in that irresistible savory-sweet element that makes your mouth water.
Other fruits like melon or strawberry are also good, but they don’t have that tropical, acidic, sun-kissed flavor and don’t hold their shape as well in chunky salsa. For best results, any substitutions should be similar in texture and sweetness.
Step by step:
- Prepare the Produce: Peel and dice the mango and pineapple into small, even pieces. Dice the tomatoes, onion, jalapeños, and bell peppers. Chop the cilantro leaves.
- Combine Ingredients: In a large mixing bowl, gently combine the mango, pineapple, tomatoes, onion, cilantro, jalapeños, green and red bell peppers.
- Add the Dressing: Squeeze the lime juice over the mixture and drizzle in the vinegar. Toss to combine evenly.
- Adjust Seasonings: Taste the salsa and season with sea salt, freshly ground pepper, and crushed red pepper (if desired) to suit your preference.
- Chill and Serve: Let the salsa sit for 15-30 minutes to allow the flavors to meld. Serve with your favorite dishes or chips.
Tips and Variations:
- When you slice the jalapeno or any chile peppers, wear gloves.
- Sweet vs. Spicy: If you prefer a milder salsa, reduce or omit the jalapeños and crushed red pepper. For extra heat, swap the jalapeno for a serrano chile.
- Fresh is Best: Fresh pineapple and mango offer the best flavor, but canned pineapple works in a pinch.
- Add Texture: For extra crunch, toss in diced cucumber or jicama.
- Make Ahead: This salsa tastes even better the next day as the flavors have more time to blend.
- Appetizer: Serve it with tortilla chips or pita crisps for a quick snack or party starter.
- Main Dish: Use it as a topping for grilled salmon, shrimp, or chicken to add a tropical flair.
- Taco Night: Pile it onto fish tacos, pork tacos, or even vegetarian tacos for a vibrant twist.
- Salad Booster: Add a few spoonfuls to your favorite greens for a simple salad.
- Serve as an appetizer, taco toppings, in burrito bowls, as a garnish for enchiladas, or to dress up a salad.
Mango Pineapple Salsa
Ingredients
- 1 mango , peeled and diced
- 1 cup fresh pineapple , diced
- 3 campari tomatoes , diced
- 1/3 cup diced red onion
- 1/4 cup chopped cilantro leaves
- 2 jalapeño chile , diced (amount used varies to spice preference)
- 1/4 small green bell pepper
- 1/4 small red bell pepper
- 1/2 lime , juiced
- 1 teaspoon champagne vinegar (OPTIONAL) , or white wine vinegar, to taste (
- 1/2 teaspoon crushed red pepper (in case the jalapenos aren’t spicy)
- Sea salt and freshly ground pepper , to taste
Instructions
- OPTIONAL, but recommended: Brush the pineapple with a little oil and grill directly over high heat to char and soften the fruit.
- Dice the mango, pineapple, tomatoes, onion, jalapenos, and bell peppers and mix in a bowl.
- Squeeze lime over it and sprinkle with vinegar and crushed red pepper. Mix to combine.
- Taste and season with salt and pepper until it hits the sweet spot of "oh, I can't stop eating it." Bust out your favorite salsa chips and enjoy in the sun.
Notes
- When you slice the jalapeno or any chile peppers, wear gloves.
- Sweet vs. Spicy: If you prefer a milder salsa, reduce or omit the jalapeños and crushed red pepper. For extra heat, swap the jalapeno for a serrano chile.
- Fresh is Best: Fresh pineapple and mango offer the best flavor, but canned pineapple works in a pinch.
- Add Texture: For extra crunch, toss in diced cucumber or jicama.
- Champagne vinegar is used in this recipe as a more intense acid alongside the tomatoes and lime to bring balance to the other flavors.
- We like the addition of both red and green bell pepper, but if you only have one or the other, that works fine.
- Green and red onion contribute unique flavor profiles, however, sweet yellow onion is a suitable substitute for either.
- If using canned pineapple, you may need to add a touch of sugar to sweeten the salsa to balance the citric acid added to canned versus fresh pineapple.
- Add garlic for a more savory vibe, but take care that it doesn’t overpower.
- Keep it chunky, or blend half of it up for a thinner consistency.
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