Quick and easy mango pineapple salsa that is refreshing and tropical inspired! Perfect for appetizers, on top of tacos, or to elevate main courses. Vegan + gluten free!
This is a great recipe totally bursting with fresh flavors that uses simple grocery store fresh ingredients like sweet mangos, fresh limes, and pineapple. Hands down, this is a new favorite summer staple recipe.
Free from: Free From: Wheat, gluten, dairy, casein, eggs, soy, peanuts, tree nuts, coconut, fish, shellfish, crustaceans, mollusks, celery, corn, sesame, mustard, lupin, sulfites, and more
This mango pineapple salsa is so easy to make, so refreshing, and really healthy, too! My family loves this salsa. With under 10 ingredients, it comes together quickly and is the perfect compliment to so many things like grilled chicken or fish, a delicious appetizer to serve with tortilla chips, and you can’t forget to pop this on top of burrito bowls or tofu tacos!
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Why You’ll Love this Mango Pineapple Salsa
- Quick and easy to make
- Bright and refreshing flavors
- Pairs perfectly with so many recipes
- Super allergy friendly, top 14 free!
Ingredients
Here is a quick rundown of what ingredients you’ll need to make this Mango Pineapple Salsa recipe. See the recipe card for the exact measurements and the allergy substitutions for how to adapt this recipe for your unique needs.
- Tomatoes: I love adding tomatoes to this salsa, especially in the summer when the tomatoes are the best! Try to use smaller, sweet tomatoes to compliment the sweetness of the mango and pineapple.
- Mango: Fresh mango is the best for this salsa. Frozen mango will also work, just make sure to thaw it completely before adding it to the salsa.
- Pineapple: Fresh or canned pineapple work great in this recipe. You can even grill the pineapple rings for some extra smoky, caramelized flavor! If using canned, make sure to drain and pat the pineapple dry as canned pineapple can have excess liquid.
- Red Onion + Red Pepper: The onion and pepper give this salsa a tangy taste and a crunchy texture.
- Lime: I recommend using fresh lime juice for this dish. You can use either limes or key limes for an even sweeter touch! You can use lime juice from a bottle in a pinch.
- Jalapeño Peppers (optional): This adds a little heat to the salsa. I like to use pickled jalapeño peppers for that tang that pickled veggies gives. Use the seeds or remove them to adjust for your own preferred heat level.
- Fresh Cilantro: You can use dried if needed, just use a teaspoon.
- Sea Salt + Pepper to taste
Allergy Substitutions
Avoiding tomatoes? Replace the tomatoes with watermelon for an even more refreshing twist on salsa! You can also check out my tomato free salsa recipe for more inspiration on how to make salsa without tomatoes.
Variations
- Mint to replace the cilantro: if you are not a fan of cilantro, fresh mint is the perfect alternative in this salsa.
- Avocados: Add in a roughly diced avocado for a more creamy texture.
- Habanero: To amp up the spiciness of this salsa, add some habaneros in addition to jalapeño peppers fora. spicy mango salsa.
Instructions
For the full instructions, complete with ingredient measurements, please see the recipe card below.
Making this salsa is as easy as 1, 2, 3!
- Add the ingredients. Into a large bowl, add the chopped tomatoes, pineapple, mango, red onion, red bell pepper, jalapeño pepper, cilantro, lime juice, and salt + pepper.
- Mix. Stir this together until you thoroughly combine the ingredients.
- Serve. Serve this either immediately or let it rest for 30 minutes to combine flavors. Enjoy!
Tip! I don’t recommend using a food processor for this recipe. I find that my tomatoes especially get pulverized and don’t retain that chunkiness. However, if you like a more blended salsa, feel free to use a food processor.
What to serve with mango pineapple salsa?
– As an appetizer: One of the easiest methods for serving this salsa is as an appetizer with your favorite tortilla chips. Serve alongside other dips like dairy free cheese sauce, tomato free salsa, or a mild pico de Gallo.
– On top of grilled chicken: Serve alongside a roasted chicken to elevate an easy dinner.
– Pork Chops: Pineapple and Pork are paired so well together!
– Tacos + Burrito Bowls: There is no better combination (in my opinion) than this salsa on top of a burrito bowl or on top of a tofu taco.
– Rice Bowls: Add a few spoonfuls of this salsa to your favorite rice + veggie bowls for a refreshing pop!
What can I use in place of a mango in mango salsa?
If you don’t have any ripe or frozen mangos, extra pineapple is the perfect substitute. You can also use watermelon for a tropical salsa twist!
How to Store + Make Ahead
This fresh fruit salsa is the perfect recipe to make at the beginning of the week and enjoy with multiple meals.
- Make Ahead: make this recipe up to 24 hours in advance. The flavors will blend together the longer it rests. Store in an airtight container in the fridge until ready to serve.
- Store: Transfer any leftover salsa into an airtight container and keep in the fridge for up to 5 days. When ready to serve, give it a quick stir and taste for seasoning. Another pinch of salt may be necessary as fruit salsa tends to lose salt in longer storage.
- I don’t recommend freezing salsa as the freezing and thawing can result in a grainy salsa.
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Recipe
Equipment
- mixing bowls
- measuring cups
- measuring spoons
- Chef’s knife
- cutting board
Ingredients
- 1 cup tomatoes diced, cherry tomatoes are my favorite
- 1 cup mango diced, fresh or frozen
- 1 cup pineapple diced, fresh or canned
- ½ cup red pepper diced
- 1 jalapeño diced (optional)
- ½ cup red onion diced
- ¼ cup fresh cilantro
- 2 tablespoons lime juice
- Salt and pepper to taste
Instructions
- Chop the ingredients. Wash and finely dice the tomatoes, mango, pineapple, red pepper, jalapeño (if using), and red onion. Roughly chop the cilantro.
- Mix. Into a large bowl, add the tomatoes, mango, pineapple, red pepper, jalapeño (if using), red onion, and fresh cilantro. Squeeze the lime juice over top. Add salt and pepper to taste. Stir to combine.
- Serve. Serve immediately or let rest in the fridge for 30 minutes to let the flavors combine. Enjoy!
Notes
- How to Store + Make Ahead
- Make Ahead: make this recipe up to 24 hours in advance. The flavors will blend together the longer it rests. Store in an airtight container in the fridge until ready to serve.
- Store: Transfer any leftover salsa into an airtight container and keep in the fridge for up to 5 days. When ready to serve, give it a quick stir and taste for seasoning. Another pinch of salt may be necessary as fruit salsa tends to lose salt in longer storage.
- Allergy Substitutions
- Avoiding tomatoes? Replace the tomatoes with watermelon for an even more refreshing twist on salsa! See my tomato free salsa recipe for more info on how to make salsa without tomatoes.
- Variations
- Mint to replace the cilantro: if you are not a fan of cilantro, fresh mint is the perfect alternative in this salsa.
- Avocados: Add in a roughly diced avocado for a more creamy texture.
- Habanero: To amp up the spiciness of this salsa, add some habaneros in addition to jalapeño peppers fora. spicy mango salsa.
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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