The Best Zesty Pineapple Mango Salsa

Pineapple Mango Salsa is a sweet, mild to medium spicy dip full of fresh tropical flavor you’ll love. This mango salsa recipe is perfect for dunking tortilla chips or topping fish, chicken, or tacos.

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Tacos are one of the few foods that both my bigger kids eat happily.

So needless to say we have them a lot.

And as much as I <3 tacos, there really is such a thing as too much of a good things.

I can only keep eating them as regularly as my kids want me to make them if I switch them up and keep them interesting.

So instead of just serving up Easy Ground Beef Tacos every week with all the regular fixings we rotate through a range of taco meals. Some of our favorites:

• Slow Cooker Pineapple Beef Tacos
• Beef and Quinoa Taco Skillets
• Instant Pot Chicken Tacos
• Barbecue Chicken Tacos
• Chimichurri Steak Tacos
• Blackened Shrimp Tacos
• Beer Battered Fish Tacos

Of course, my kids still prefer the basic chicken or beef tacos to anything else.

But that’s why we make all the fun salsas.

I can make my meal taste totally different by just switching out the topping.

Ingredients and Kitchen Tools

You’ll need the following ingredients to make mango salsa:

• Pineapple- You’ll need a fresh pineapple, cored and chopped. If you want to save some time, you can buy the precut kind from the store.
• Mango– Peeled, cored, and cut
• Jalapeno– This is what gives the salsa a bit of heat. If you want some heat but not a lot, remove the ribs and the seeds of the jalapeno.
• Cilantro– Fresh
• Lime– Juice of 1 lime
• Red onion
• Sweet red pepper
• Salt and pepper

You’ll also need the following kitchen tools and supplies:

• Pineapple corer
• Food processor
• Citrus press
• Knife and cutting board

How to Make

1. Prep the ingredients.

Core the pineapple and cut it into chunks and remove the stem, ribs, and seeds of the jalapeno and bell pepper. Cut the onion into a quarters.

2. Pulse in a food processor.

Put all of the ingredients in a food processor and pulse until it reaches your desired consistency. Taste and add salt and pepper to suit your preferences.

Is this spicy pineapple mango salsa?

This salsa is sweet and somewhere in the mild medium range in heat level.

That said, everyone has different spice preferences and heat tolerances.

I happen to like things very spicy (we’re talking ordering a level 5 for my curry when I get Thai food and enjoying it as my face sweats while I eat it.)

If you don’t like things spicy at all, don’t add the jalapeno.

But if you are like me and like things the hotter the better, add a second jalapeno or don’t remove the ribs and seeds.

What can I substitute for cilantro in mango salsa?

Look, like half the population hates cilantro.

If that’s you, hang your head in shame.

Nah, I’m just kidding.

Don’t worry. You can just sub out some fresh parsley instead.

It won’t have the same cilantro flavor but will still add a little freshness without leaving you feeling like you are eating soap.

What do you eat with mango salsa?

You can put this salsa on almost anything, but IMO it pairs the best with chicken and fish though it is good on beef tacos as well.

I really enjoy it with this Instant Pot Chicken or on grilled shrimp, salmon, or white fish like flounder or tilapia.

And it also pairs well with Tortilla Chips and these Easy Chicken Taquitos.

Storing

Store leftover pineapple mango salsa in an air tight container for up to a week in the fridge.

Tips and Tricks

• Want to make it extra spicy? Substitute a habanero for the jalapeno.
• For a smoky flavor, grill the pineapple first.
• Pulse it more for a thinner salsa and less for a thicker, chunkier style salsa.

Other Salsa Recipes

Looking for other homemade salsa to dunk your chips into? Try these:

• Fresh Tomato Salsa Recipe
• The Best Fresh Pineapple Habanero Salsa

Did you make this pineapple mango salsa or any other recipe or project on my site? Leave me a comment below and let me know how you liked it. And make sure you follow along with me on Facebook, Pinterest and Instagram to see everything we’ve got going on.