For the ultimate sweet and savory combo, this Easy Pineapple Mango Salsa Recipe is IT! It’s the perfect mix of healthy ingredients that satisfy cravings at the same time! I love to serve it on top of our carnitas tacos or these al pastor tacos.
Why pineapple mango salsa is the best?
This recipe works because
- It's the best of both worlds- salty and sweet
- citrusy flavor pair perfectly with meat!
- It's easy and fast to make
- It can be used as a topping for tacos or nachos, or a dip with tortilla chips.
About the Ingredients
My go to ingredients for this salsa are:
- FRESH pineapple- if you are in a pinch sure you can use canned but it is NOT the same. fresh pineapple is the best.
- ripe mango
- red onion- you can use any onion, but the color of a red onion is so good in this combo.
- red bell pepper - if you hate peppers omit or sub for tomatoes
- avocado- this is optional but the soft creaminess it brings to the dish is incredible.
How to Make Pineapple Mango Salsa
one of the simplest recipes you will EVER make!
Start by chopping up all your ingredients into small pieces. You can really pick your own size here, if you prefer more of a diced size for easy scooping chop them small. Or you can create more of a chunky salsa.
PROTIP: For FAST and small uniform chopped ingredients grab a food chopper from amazon. This is one of my most favorite kitchen tools that I use just about daily.
How to Cut a Mango
Cutting mango is really simple, once you have discover how to do it!
- Standing the the mango with its stem up cut down the two sides that are long.
- cut the opposites off.
- taking the large circular pieces cut into them in a grid like fashion, cut only as dip to the skin, do not cut through the skin.
Using a large spoon scoop out the mango- it will be perfectly chopped for you!
Step Two: Combine all your chopped ingredients into a large bowl.
Step Three: top with lime juice and sea salt.
Stir together your mango pineapple salsa
For the best salsa make sure you pineapple and mangos are both ripe. They will have sweetest flavor and texture at that point.
How do you know when your mango is ripe? For a mango you actually want the fruit to be more soft than firm. If you were to press on the skin it would slightly depress.
For a pineapple look for it to start to turn yellow over a light green color.
How do I make this ahead?
You can make this salsa a day or two ahead of serving time. You will want to save adding your avocado till right before however. The citrus in the salsa slows down the browning of the avocado but doesn't stop it. To keep avocado fresh wait to add until serving.
I don't recommend it. Canned fruit tend to be sweetened and have a mushy soft texture. The fresh flavor and crunch that comes from freshly cut pineapple and mango cannot be found from canned pineapple. If you are in a pinch try it!
If you don't like any bell peppers you can
1. omit completely
2. Sub for tomatoes
3. Substitute for black beans
To store just place in an air tight container in the fridge. It should last 7-10 days if kept in there.
What are Other Recipes to Serve with Pineapple Mango Salsa?
- Top it on some grilled lemon-lime chicken
- Carnitas tacos
- Smoked Tacos Al Pastor
- Serve with chips, guac and fresh salsa for a salsa board
- Taco Salad
- Over nachos!
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Pineapple Mango Salsa
- 1 small fresh pineapple diced
- 2 mango
- 1 of a jalapeño seeded and stemmed
- 1 large avocado
- 1 red bell pepper diced
- ½ of a small purple onion
- juice of two limes
- ½ cup chopped cilantro
- Salt to taste
- Chop and dice all ingredients (you can use your food processor or blender, depending on how crunchy/minced you like your salsa)
- Combine together, let sit at room temperature for a few hours so the flavors can merry.
- add more salt if needed
- black beans