Pineapple Mango Salsa

Pineapple Mango Salsa makes me question why traditional tomato salsa gets all the attention. I’m a purist about certain foods, but when it comes to salsa, I can’t help experimenting. Here the combination of sweet, juicy fruits with crunchy vegetables creates a salsa where every bite offers something different, not just uniformly diced ingredients.

The secret to this salsa is finding the right balance between sweet and savory. Too much fruit and it becomes dessert-like; too little and you miss what makes it stand out. You can adjust the heat level to match whatever you’re serving alongside. A quick 10-minute rest after mixing makes a big difference. The flavors come together, the lime soaks in, and suddenly those separate ingredients become a bright topping that makes even simple grilled chicken or fish taste and look amazing.

Ingredients for Pineapple Mango Salsa

• Pineapple: Look for a one that smells sweet at the base and has golden color extending up the sides (pineapples are a fruit that doesn’t continue ripening after it’s picked). I prefer to buy whole pineapples and cut them myself for the freshest flavor.
• Mango: Choose a mango that yields slightly to gentle pressure but aren’t soft. The ripe ones have a fruity smell near the stem end.
• Red Cabbage: Look for a small to medium head that feels dense for their size.
• Red Bell Pepper: Choose a pepper that feels heavy with tight, glossy skin. The deeper the color, the sweeter it’ll be.
• Green Onions: Both white and green parts work in this recipe. Look for a bunch with crisp stems and bright green tops.
• Jalapeño: Adjust the heat by keeping or removing the seeds and membranes (wear gloves for this). Fresh jalapeños should be firm and deep green.
• Fresh Cilantro: I always check the stems too – they should be tender along with the leaves.
• Lime Juice: Fresh juice is a must. Heavy limes with thin skins typically have more juice.
• Kosher Salt and Black Pepper: These simple seasonings bring all the flavors together.

Recipe Options

• Fruit Swaps: Substitute fresh fruits like peaches or nectarines for the mango when they’re in season. Sometimes I add kiwi for a tangy twist.
• Herb Alternatives: For those who don’t like cilantro, fresh mint makes a refreshing substitute. Fresh flat-leaf parsley works too, though it gives a very different flavor profile.
• Add Avocado: Fold in diced avocado just before serving for creaminess, but be aware it won’t hold well for leftovers.
• Color Variations: Try yellow or orange bell pepper instead of red for a different color combination but similar sweet flavor.
• Make It Milder: Skip the jalapeño pepper entirely and add a dash of mild chili powder if you want gentle warmth without the heat.

How to Store

Store leftover salsa in an airtight container in the refrigerator for 2-3 days. The vegetables soften and release more juice, but many people enjoy it even more on day two. Give it a quick stir before serving again.

Pineapple Mango Salsa works on everything from fish tacos to pork chops or grilled chicken, so it’s no surprise that I make it often. If I’m not using it to complement a dinner dish, I’m serving it simply with tortilla chips as an appetizer. It takes just minutes to throw together and brightens up simple weeknight meals. Give it a try and you might find yourself reaching for it more often than traditional tomato salsa.

How to Make Pineapple Mango Salsa

Dice the pineapple and mango into small pieces and add them to a medium bowl. Add the chopped red cabbage, bell pepper, green onions, jalapeño, and cilantro to the fruits. Drizzle fresh lime juice over everything and gently toss until combined. Season with salt and pepper, then let the salsa rest for 10 minutes before serving – this short rest makes a surprising difference in flavor.