Pineapple Mango Salsa is the perfect combination of sweet, savory, zingy, and fresh. Paired with tacos, grilled meats, fish, or a simple Mexican bowl, there’s nothing better. The zero-cooking-required combination of pineapple, mango, cabbage, bell pepper, green onions, herbs, and a jalapeño kick makes it so easy, you’ll reach for it again and again for weeknights and parties alike.
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Digging a little deeper, do you ever wonder why traditional tomato salsa gets all the attention? Especially with Pineapple Mango Salsa on offer, it makes no sense. Now, I’m known to be a purist about certain foods. When it comes to salsa, however, I just can’t help experimenting. The combination of sweet, juicy fruit and crisp, crunchy veggies results in a perfectly satisfying topping for a smorgasbord of foods.
The secret to this salsa? Finding that balance between sweet and savory, with neither overwhelming the other. When you add too much fruit, the salsa loses its suitability for the dinner table and moves toward dessert. However, without enough of that sweet tang, you lose the uniqueness of this dish. Follow the recipe below to hit the right mix, then adjust the heat level up or down to suit your taste. Don’t forget the 10-minute rest after mixing everything together, which allows the flavors to marry and the ingredients to become one big, happy family.
Table of Contents
Recipe at a Glance
- Prep Time: 15 minutes
- Total Time: 25 minutes (with 10-minute rest)
- Yield: 8 servings
- Skill Level: Easy
Ingredients for Pineapple Mango Salsa
- Pineapple: When choosing pineapple, beware the impulse to choose an underripe one and let it “ripen on the counter.” Pineapples do not continue to sweeten and yellow at home, so you need one that is already golden and fruity-smelling at the base. For the freshest flavor, buy a whole pineapple and chop it up yourself.
- Mango: The best mango is one that gives a little when you press it gently, but has no soft or mushy parts. Like pineapple, you can sniff the stem to check for that sweet, fruity smell.
- Red Cabbage: You’re looking for a small to medium head that feels dense for its size or in comparison to its fellows (indicating lots of water), which will ensure maximum crispiness and color.
- Red Bell Pepper: Again, bell pepper is key for color and flavor, so make sure you get a good one. You’re looking for tight, glossy skin and a deep red hue, with a bit of heft for its size.
- Green Onions: Also known as scallions, green onions should exhibit crisp stems and bright green tops. You can use both white and green parts for this recipe … no waste!
- Jalapeño: Here’s where you get your kick. Look for fresh, firm, deep green jalapeños, then adjust the heat up by leaving the seeds and membranes in or down by removing them.
- Fresh Cilantro: Good cilantro has tender stems and leaves, a bright, zingy color and smell, and a perky aspect when held upright.
- Lime Juice: Fresh lime juice is a must for this recipe, so don’t bother with bottled. Weigh a few limes in your hand and choose the heaviest specimens: That means lots of juice.
- Kosher Salt and Black Pepper: These simple seasonings bring all the flavors together.
How to Make Pineapple Mango Salsa
To prepare this dish, dice your pineapple and mango into small pieces (exact size of your choosing). Add them to a medium bowl, then add the chopped red cabbage, bell pepper, green onions, jalapeño, and cilantro. Toss everything together gently. Drizzle fresh lime juice over the top of the produce, then mix again until uniform. Season with salt and pepper to taste, and remember to rest the salsa for 10 minutes. It’s not long, but it makes a surprising difference in the overall flavor.
4 Recipe Tips
- Dice Evenly: Although this isn’t tomato salsa, you should use the latter as your guide. Uniform fruits and veggies allow you to mix evenly, top food easily, and get a little bit of each flavor in every bite.
- Heat Control: You have a lot of power to control the heat in this recipe. If you want more kick, add some jalapeño seeds or substitute with serrano pepper for a spicier version. If you want less, keep seeds and membranes out, or add less jalapeño overall.
- Lime After Mixing: Make sure to add the lime juice after combining all the other ingredients so you get an even coating of lime, which enables the acid to balance the sweetness of the fruit.
- Rest Time: Don’t skip the 10-minute rest. It really is key for allowing the flavors to meld. Don’t go longer, though, as the lime will start to break the other ingredients down and you risk degrading the crispness of your salsa.
Recipe Options
- Fruit Swaps: If you want a different take, you can sub in peaches or nectarines for the mango when they’re in season. Sometimes I’ll also add kiwi for a tangy twist.
- Herb Alternatives: Think cilantro tastes like soap, as 4% to 14% of the population does? You can use fresh mint instead, while flat-leaf parsley will also work, though the flavor is quite different.
- Add Avocado: If your take on avocado is “Yes, always,” then feel free to fold in some diced avocado just before serving. Make sure to leave it out of the 10-minute maceration period, though.
- Color Variations: Yellow or orange bell pepper offer different hues but similarly sweet profiles.
- Make It Milder: A dash of mild chili powder offers gentle warmth without the heat.
How to Store
Leftover salsa is best stored in a refrigerated airtight container for two to three days. While the veggies will soften and release more juice, many folks find the flavor improves. Toss it together again before serving to redistribute the juices, and make it up to three days ahead if you’re a food prepper.
Pineapple Mango Salsa is very flexible. I serve it on everything from fish tacos to pork chops to grilled chicken or simply set it out with tortilla chips as an appetizer. While it’s easy enough for a weeknight, it’s pretty enough for a party, so give your traditional tomato salsa a rest next time and try this one instead.
Serve with
Pineapple Mango Salsa
Video
Ingredients
- 1 1/2 cups diced fresh pineapple
- 1 1/2 cup diced mango ~1 medium mango
- 1/2 cup finely chopped red cabbage
- 1 small red bell pepper finely chopped
- 2 green onions finely chopped
- 1 large jalapeño seeded and minced
- 1/4 cup finely chopped fresh cilantro
- 2 tablespoons fresh lime juice or more to taste
- kosher salt and freshly ground black pepper to taste
Instructions
- Add pineapple, mango, cabbage, red bell pepper, green onion, jalapeño and cilantro to a medium bowl. Drizzle mixture with lime juice and gently toss to combine. Season to taste with salt and pepper. Let stand for 10 minutes and gently toss once more before serving. Or cover and refrigerate for several hours or up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
