Appetizers
September 24, 2026
Mango Pineapple Salsa
Mango pineapple salsa with red onion, jalapeño, and lime is a bright topping for fish, chicken, or chips in about 15 minutes.
Diced mango, pineapple, red onion, jalapeño, and lime make a bright salsa for fish, chicken, or chips. This mango pineapple salsa takes 15 minutes and needs no cooking.
For a simpler mango-only version, see the mango salsa.
Why This Works: Mango Pineapple Salsa
- Two fruits. Mango is soft and creamy, and pineapple adds juicy crunch and tang.
- Small, even dice. Every bite has a little of everything, and it scoops easily onto a chip.
- Salt and lime. They balance the fruit's sweetness so it doesn't taste like fruit salad.
- Adjustable heat. Add the jalapeño a little at a time and taste.
- Rinsed red onion. Crunch without a harsh bite.
What You'll Need
- Mangoes: Ripe but firm. They should give slightly when pressed.
- Pineapple: Fresh is best. Precut pineapple from the produce section saves time.
- Red bell pepper: Color and crunch.
- Red onion: Finely diced.
- Jalapeño: Seeded for mild heat. Keep some seeds for more.
- Cilantro: Fresh and chopped.
- Lime juice and salt: They pull all the flavors together.
How to Make It
Dice the mango and pineapple into small, even ¼-inch pieces. Finely dice the bell pepper and red onion. For milder onion, rinse it in cold water and pat dry. Mince the jalapeño. Start with half, taste, and add more if you want heat.
Add everything to a bowl with the cilantro, lime juice, and salt. Stir gently. Taste. Add more lime for tang, salt to bring out the sweetness, or jalapeño for heat. Chill 15 minutes so the flavors blend. Stir and drain off extra juice before serving.
Troubleshooting
- Too spicy: A common problem. Jalapeños vary a lot in heat. Seed them, start with half, and taste before adding more.
- Too sweet: Very ripe fruit needs more lime and a pinch of salt to balance it.
- Watery salsa: It sat too long, or canned pineapple wasn't drained. Serve within a day and drain before serving.
- Mushy fruit: Overripe mango falls apart. Choose mangoes that are ripe but still firm.
- Harsh onion: Rinse diced red onion in cold water for 30 seconds to mellow it.
How to Pick a Ripe Mango
| Sign | Ripe | Not ready |
|---|---|---|
| Feel | Gives slightly, like a ripe peach | Hard as a rock |
| Smell | Sweet and fruity at the stem | No smell |
| Color | Varies by type, so don't rely on it | Varies by type |
| Overripe | Very soft, wrinkly, or has dark spots | — |
Hard mangoes ripen on the counter in 2–4 days. To speed it up, put them in a paper bag with a banana.
How to Cut a Fresh Pineapple
- Lay the pineapple on its side and cut off the leafy top and the bottom.
- Stand it upright and slice off the skin in strips from top to bottom, following the curve.
- Cut out any remaining brown "eyes" with the tip of your knife.
- Cut it into quarters lengthwise, then slice away the hard core from each quarter.
- Cut the quarters into ¼-inch strips, then into small cubes.
One medium pineapple gives about 4 cups of cubes. Use 1½ cups for the salsa and save the rest for snacking or smoothies.
Choose Your Heat Level
| Heat level | What to use |
|---|---|
| No heat | Skip the jalapeño and add ¼ cup diced green bell pepper |
| Mild | ½ jalapeño, seeds and ribs removed |
| Medium | 1 jalapeño, seeds removed (this recipe) |
| Hot | 1 jalapeño with seeds, or 1 serrano |
| Very hot | ½ habanero, finely minced |
Wear gloves or wash your hands well after cutting hot peppers, and don't touch your eyes.
Ways to Use Mango Pineapple Salsa
- Fish tacos: Spoon over grilled or blackened white fish in warm tortillas.
- Chicken: Top grilled chicken or crockpot chicken fajitas.
- Pork: Serve on grilled pork chops or pulled pork.
- Salmon and shrimp: Great on grilled salmon or shrimp.
- Rice bowls: Add to burrito bowls or coconut rice.
- Party dip: Serve with tortilla chips or plantain chips.
Variations
- Avocado: Fold in 1 diced avocado before serving.
- Black bean: Add 1 can of rinsed black beans and ½ cup corn.
- Cucumber: Add ½ cup diced cucumber for extra crunch.
- Spicy: Use a habanero or serrano instead of jalapeño.
- Peach: Swap the pineapple for ripe peaches in summer.
- Strawberry: Use diced strawberries instead of pineapple.
How to Make It
Chop the fruit and vegetables up to 1 day ahead and store them separately in the fridge. Mix in the cilantro, lime, and salt within an hour of serving. Leftover salsa keeps 1–2 days covered in the fridge. Drain before serving. Don't freeze it, because the fruit turns mushy.
More Fresh Dips and Salads
Serve it next to mango guacamole or cowboy caviar with avocado and feta for a colorful chip spread. For another fresh summer side, try our corn tomato basil salad.
Mango Pineapple Salsa Questions
How do you make mango salsa less spicy?
Remove all the jalapeño seeds and white ribs, and start with half a pepper. You can also use a mild green bell pepper instead of jalapeño.
Why is my mango salsa too sweet?
Very ripe fruit and not enough lime or salt. Add more lime juice, a pinch of salt, and extra red onion or jalapeño to balance it.
How do I cut a mango?
Stand it on the stem end and slice down each side of the flat pit. Score each half in a grid without cutting through the skin, then scoop out the cubes with a spoon.
Can I make mango salsa ahead?
Yes, up to 1 day. Add the cilantro and lime right before serving for the freshest flavor, and drain extra juice.
How long does mango salsa last?
1–2 days in the fridge. The fruit softens and releases juice after that.
Recipes in this note