Pineapple Mango Salsa Recipe

This pineapple mango salsa is so fresh, crunchy, and irresistible! It features crunchy cucumber, sweet red bell pepper and minced jalapeno. It tastes great as a dip or topping on tacos, bowls, and fish.

Why You'll Love it

I LOVE this pineapple mango salsa so dang much. I dream about it. It's sweet, tangy, crunchy, fresh - ALL the things.

Because it's SO fresh with lots of fruit and veggies, it does require some chopping! But don't worry because it tastes just as good the next day, if not better. So you CAN make it ahead of time.

Pineapple and mango are a killer duo, but once you add colorful veggies like bell pepper and cucumber, it adds such great crunch. Everyone loves this salsa recipe!

Don't forget to try my mango habanero salsa too!

Key Ingredients

• Pineapple - If you want to skip the peeling and coring part, you can find a cored, peeled pineapple in the produce aisle, near the pre-cut fruit. I do this fairly often!
• Mango - Look for a ripe mango! It should smell sweet and give slightly when you press into it. It shouldn't be rock hard or only green.
• Cucumber - I highly recommend a hothouse cucumber, also known as an English cucumber. It's crunchy with a thin skin and subtly sweet flavor.
• Red bell pepper - Orange or yellow work great too! Green bell peppers aren't as sweet so I save those for other recipes.
• Jalapeno - If you love heat, don't omit the ribs and seeds! The hottest part of the pepper is the pith.
• Lime - I use the entire lime!
• Cilantro - You can use as much or little as you like! Be sure to mince it up finely.

How to Make Pineapple Mango Salsa

Honestly, there's not much to it once all the fruit and veggies are diced up. That's what takes the most time.

So, pull out a non-slip cutting board, command Alexa to start your favorite playlist, and enjoy it!

• Chop all the veggies/fruits: The pineapple is the most time-consuming so feel free to cheat a little and buy a pre-cored, peeled pineapple, then dice it up! This is how I like to cut a pineapple.

• Combine all the ingredients in a large bowl. Preferably one you like to entertain with, so you don't need to transfer the salsa and dirty up another bowl.

• Stir to combine: You want all those flavors to merge together! Give it a taste, then add more lime juice if desired. Enjoy immediately!

Recipe Tips

• This recipe requires a lot of chopping! If you're making it for a party, do yourself a favor and make it ahead of time. I like to make it earlier in the morning or the day before.
• Finely mince the cilantro. It's a bit too big in these photos. It should be finely minced so it's incorporated into the salsa. And so it doesn't get stuck in your teeth.
• Perfection isn't the goal! Don't worry if the veggies aren't perfectly diced. They don't have to be all the same size. Just do your best to cut them small.
• Make sure you buy a ripe mango! A hard, unripe mango is going to taste chalky and lack flavor.

Storage

• Saran wrap the top of the bowl tightly and transfer it to the fridge. Refrigerate for up to 4 days.
• Alternatively, you can transfer the pineapple salsa to an airtight container and refrigerate.

Ways to Enjoy it

• It's a delicious dip with chips! I can eat the entire bowl with a bag of Tostitos.
• Use it as a topping for tacos or burrito bowls!
• Heap it onto grilled salmon or chicken. It pairs so well with fish because it's bright, fresh, and crunchy.

Fresh Recipes

• Peach Blueberry Fruit Salad
• Mango Cucumber Salad