Pineapple Mango Salsa
This post contains affiliate links. Read our disclosure policy.
For a fresh, delicious summer side, make this Pineapple Mango Salsa recipe! It’s a fantastic topping on tacos or grilled fish, or enjoy it as a healthy snack with chips.
Originally published in 2019, updated in April of 2026.
Is there anything better than a big bowl of chips and salsa? In my opinion, no. Unless the salsa comes with a skinny margarita!
This fresh pineapple mango salsa is super simple to make and it tastes amazing—very much like the one sold at Whole Foods.
So, if it’s available to buy, why bother making mango pineapple salsa? Well, because at Whole Foods, one container of pineapple mango salsa costs about $5, and the portion is so small, I can devour it in 2 minutes. So, making salsa at home is a budget friendly option!
Of course, there are plenty of ways to enjoy it, too. Aside from being a healthy appetizer or snack, pineapple salsa is a fantastic summer side dish with grilled meats and seafood.
Liz’s Tips for making the Best Mango Pineapple Salsa
- Cut the fruit in small pieces so it’s easier to scoop up with tortilla chips! Try to dice them into small tiny squares.
- Use fully ripe, in-season pineapple and mango. The riper the fruit is, the sweeter the salsa will taste. Many grocery stores have pre-cut fruit, which can save you time!
- Allow the salsa to sit before serving. It’s fine to eat as soon as you make it, but letting it sit for about an hour in the fridge allows the fresh flavors to meld together!
- Wash your hands thoroughly after handling the jalapenos. This may seem like a silly thing to note, but you have to be careful. Otherwise, the capsaicin in the peppers can burn your eyes and mucus membranes.
Be sure to check out our other healthy salsa recipes, too.
Ingredients
Substitutions and Recipe Variations
Here are a few substitutions for this fresh fruit salsa:
Mango and pineapple: If you’re unable to find fresh fruit, canned is an option, but it will affect the texture and flavor a bit.
Avocado: Chopped avocado or cucumber would be delicious in this recipe!
Oil: Avocado or vegetable oil will work in this recipe
Onion: We used a yellow onion, but a red onion could work.
Lime Juice: We highly recommend using fresh lime juice for the most flavorful salsa.
Salt: If you follow a low sodium diet, you can reduce or even omit the salt.
Tomatoes: You can sub cherry tomatoes with any type of tomato, or even canned diced tomatoes. Just be sure to drain them well.
Cilantro: If you don’t like cilantro, just omit it, or use flat-leaf parsley as a substitute.
Variations
For a milder, less spicy salsa, omit the jalapeño peppers. If you want a spicy salsa, use a hot chile pepper like habanero.
Want a different flavor? You can substitute the mango and/or pineapple with peaches or strawberries. Both are great additions to salsa!
How to Make Pineapple Mango Salsa
This is just a summary of the steps involved in making the recipe. Scroll down to the recipe card for the full instructions, or click on the Jump to Recipe button, below.
Jump to RecipeOnce you have your ingredients, it’s really just a matter of chopping and stirring together!
- Clean and chop the ingredients.
- Stir the chopped ingredients together
- Grab some tortilla chips and enjoy!
If you’re looking for some help on how to cut your mango/pineapple – I made these helpful graphics for you!
How to cut mango
- To start, peel your ripe mango and quarter it off the pit.
- Slice the thick quarters into thinner flat slices.
- Slice lengthwise into matchsticks.
- Turn and slice into small squares.
Your mango should be just a little soft to the touch – that’s how you’ll know it’s ready.
How to cut pineapple
- Cut pineapple into spears.
- Slice spears into thinner pieces.
- Slice the think pieces into long matchstick like slices.
- Turn and slice in small squares.
If you want more detailed instructions, check out this tutorial on how to cut a pineapple.
storage
Refrigerator: This salsa is best eaten fresh, but in an airtight container it will keep in the refrigerator for up to 3 days.
Freezing: We don’t recommend freezing fresh salsa.
Canning: We have never canned the mango pineapple salsa. It really does taste best when it’s fresh.
Ways to Serve Pineapple Mango Salsa
Our favorite way to enjoy this dish is as a snack with chips for dipping, but it’s great with meals like these:
- With Mexican dishes like tacos or shrimp fajitas
- In Chicken Lettuce Wraps
- As a topping on Taco Bake
- On top of a salad
- It’s a delicious condiment with grilled or baked proteins like salmon, chicken, or chili lime steak.
Other healthy Salsas
If you’re looking for other salsas to make, check out our peach cucumber salsa and fresh corn salsa recipe.
Pineapple Mango Salsa
Ingredients
- 1 cup cherry tomatoes diced finely in small squares
- 2 cup mangoes diced finely in small squares
- 2 cup pineapple diced finely in small squares
- 1 cup onion minced
- 1/4 cup lime juice
- 2 tablespoon olive oil
- 3 tablespoons cilantro chopped finely
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoon jalapeño seeds removed, diced finely
Instructions
- Chop all ingredients finely
- In a bowl mix together all ingredients + toss until thoroughly combined.
- Serve with chips or over chicken/fish.
- Note: This salsa is best if left in the fridge for 1-2 hours for the flavors to meld together, but it’s also fine to eat as is!
Notes
- Make sure to cut in small pieces – You need small pieces to be able to scoop this up with chips! Try to dice your fruits/veggies in small tiny squares.
- Allow the salsa to sit before serving– This salsa is fine to eat as soon as you make it, but it’s even better if you let it sit for about an hour in the fridge + allow the flavors to meld together!
- Wash your hands thoroughly after making it-Especially after cutting the jalapeño! It seems like a silly thing to note, but you have to be careful when cooking with them!
Try this on top of grilled Blackened Salmon (or probably any grilled fish). The sweet salsa compliments the heat of the blackened spices perfectly .
It’s delish !
Just made this salsa today to go with Asian Ginger glaze salmon for dinner tonight. So fresh, easy and delicious! Great recipe. 💗
This tasted so goooood! I used fresh lime juice and added red peppers instead of tomato. I used it on fish and what is left over will be a snack.
This is so yummy! I could take a spoon and eat the entire bowl, but I decided I better share it. 😄
So glad you liked it, Susan! Thank you!
YUM thanks we are getting a LOT of rain to day
This recipe is one of my very favorite. I use it with pork, chicken and even on m.y hotdogs
Thank you so much, Barbara! Glad you enjoyed it!
This is actually a copy-cat of Whole Foods Mango pineapple salsa- which is the bomb! But this recipe holds up to the esteem and the tastebuds!
Thanks, Nicole! We love the WF version, but we homemade is easy and cheaper!
This is SO good. I could eat a million servings of it. Absolute best salsa ever. Highly recommend.
Thank you! It’s our fav too!
I left out the jalapeño and used half the onion because I just know my preferences and absolutely adore this salsa! I served this over chilled grilled chicken breast tenders on a soft flour tortilla for a cool summer picnic dinner. My whole family loved it! So tasty and refreshing.
I’m so glad you liked the salsa, Jessica! Sounds so yummy over chicken in tacos!!
I absolutely loved this recipe! It was so easy to make and it’s great for summer! I was literally eating it by the spoonful, it’s THAT good.
I’m so glad you liked it, Alyssa! Totally guilty of eating it by the spoonful, lol!
I can’t wait to try this!!
Thank you!! Hope you love it 🙂
Love! I’ve had the WF version and honestly I think this version might be better!
Thank you so much, Carol!!