This pineapple mango salsa became a summer staple the first time I brought it to a neighborhood potluck. I discovered the combination on an impromptu trip to the farmer's market when both mangoes and a just-picked pineapple were on special — I wanted something that felt celebratory but was simple enough to make in minutes. The result was a bowl of vibrant color and contrasting textures: juicy pineapple, silky mango, crunchy red pepper, and the occasional bright sting from jalapeño. Every spoonful balances sweet and tangy with a hint of heat, and it always disappears faster than I expect.

I often make a double batch for backyard barbecues because it complements grilled fish, pork, and simply crunchy tortilla chips. What I love most is how forgiving this recipe is: the ingredients are pantry-friendly and flexible, and the salsa holds up well when prepared a little ahead of time. It also never fails to evoke summer memories — eating it under string lights, watching kids chase one another on the lawn, or packing a small tub for a picnic by the river. If you like bright, fresh flavors with a clean finish, this should be on your rotation.

Ingredients

• Fresh pineapple (2 cups, diced): Use a ripe, fragrant pineapple for the best balance of sweetness and acidity. Look for a golden exterior and sweet smell at the base; cored and diced, one small pineapple yields the 2 cups needed. Fresh pineapple brings bright acidity that lifts the fruitiness.
• Ripe mango (2 cups, diced): Choose Ataulfo or Tommy Atkins varieties for sweetness and a creamy texture. Two medium mangoes will give roughly 2 cups diced. Mango adds silkiness and deep tropical sweetness that pairs beautifully with lime.
• Red bell pepper (1 cup, diced): One large red bell pepper provides crunch and color. Remove the core and white membranes before dicing; the bell pepper adds a fresh, crisp counterpoint to the soft fruit.
• Red onion (1 cup, diced): Use about half of a large red onion or one small-medium onion diced finely. Red onion gives a mild, slightly sweet bite; soak briefly in cold water if you want to tame the sharpness.
• Jalapeño (finely diced): One small jalapeño, seeded and membranes removed for milder heat, or leave some ribs for more kick. Wear gloves if you have sensitive skin and wash hands thoroughly after prepping.
• Fresh cilantro (1/3 cup, chopped): Stems removed for a cleaner flavor; cilantro brings aromatic herbal brightness that ties the salsa together.
• Fresh lime juice (1/4 cup; about 3 limes): Freshly squeezed lime juice is essential — it balances the sweetness and keeps the fruit from oxidizing quickly.
• Kosher salt (1/4 teaspoon): Just a pinch to enhance the natural flavors; adjust to taste after chilling.

Instructions

Prepare the fruit and vegetables: Wash produce thoroughly. Peel, core, and dice the pineapple into uniform 1/2-inch pieces; peel and dice ripe mangoes similarly for consistent texture. Dice the red bell pepper and red onion to match the fruit size so every bite has the same balance. Handle the jalapeño carefully: Slice the jalapeño lengthwise, remove stem, ribs and seeds if you want mild heat, then mince finely. If you prefer more heat, leave some seeds or use two jalapeños. Use gloves if you have cuts or sensitive skin and avoid touching your eyes. Combine in a large bowl: Place the diced pineapple, mango, red bell pepper, red onion, minced jalapeño, and chopped cilantro into a 4-5 quart mixing bowl. Using a bowl this size gives enough room to toss without crushing the fruit. Dress and season: Pour the 1/4 cup freshly squeezed lime juice over the mixture and sprinkle the 1/4 teaspoon kosher salt. Gently fold the ingredients together until everything is evenly coated; taste and adjust salt or lime as needed. Chill to meld flavors: Cover the bowl and refrigerate for at least 30 minutes to allow flavors to marry. Stir once more before serving, and adjust seasoning if the citrus has mellowed during chilling. Serve and enjoy: Serve with tortilla chips, spoon over grilled fish or tacos, or offer alongside avocado slices. Keep any leftovers refrigerated and use within 48–72 hours for best texture.

Storage Tips

Store the salsa in an airtight container in the refrigerator and consume within 48–72 hours for the best texture and flavor. Glass containers with tight lids are ideal because they don’t absorb odors and make the salsa easy to see. If you plan to take it to an event, keep it chilled in a cooler until serving. To rehydrate slightly dry salsa, add a teaspoon of fresh lime juice and stir before serving. Avoid freezing, as tropical fruit textures degrade when thawed and the salsa will become watery.

Ingredient Substitutions

Out of mango? Use ripe papaya or a firm peach for a different but complementary sweetness. Swap pineapple for canned tidbits in a pinch, but drain thoroughly to prevent excess liquid; fresh is preferred for texture. If cilantro isn’t your thing, try chopped flat-leaf parsley plus a splash of lime for herbal brightness. For heat alternatives, use a serrano for more intensity or a poblano for a milder, smokier flavor. Adjust the salt and lime ratios after substitutions to balance sweetness and acidity.

Serving Suggestions

This salsa pairs beautifully with tortilla chips as an appetizer, or as a topping for grilled shrimp, fish tacos, and seared pork chops. Spoon over a salad with baby greens and sliced avocado for a tropical entrée salad. For a party, serve in a hollowed-out pineapple as a dramatic bowl, surrounded by crisp plantain chips and warm pita. Garnish with a few extra cilantro leaves and thin lime wedges to complement the dish’s fresh aroma.

Cultural Background

Salsas like this one draw on Latin American traditions of combining fresh fruit with chiles and citrus, but the pineapple-mango pairing is a more contemporary, cross-cultural adaptation. Tropical fruits have long been used in Caribbean and coastal Latin cuisines to balance rich or fried foods, and the addition of jalapeño and lime reflects a Tex-Mex influence that favors bright, lively condiments. This salsa is a modern expression of those layered culinary traditions.

Seasonal Adaptations

In peak summer, use the ripest mangoes and pineapple possible for maximum sweetness; in cooler months when fruit is less sweet, add a teaspoon of honey or a pinch of sugar to round flavors. For winter celebrations, fold in pomegranate seeds for color contrast and a tart pop. During grill season, char the red pepper lightly for a smoky note, or use grilled pineapple for a caramelized, richer profile that pairs well with robust proteins.

Meal Prep Tips

Dice all produce and store components separately if you’re prepping ahead to preserve texture — keep the fruit in one container and onion, pepper, and jalapeño in another, then combine with cilantro and lime on the day of serving. This approach keeps the salsa crisper for longer. If preparing the full salsa ahead, drain any excess liquid from the bottom of the container before serving and add a touch more lime to brighten flavors.

This pineapple mango salsa brings sunshine to any table and is an easy way to make meals feel festive. Try it at your next gathering — I guarantee it will become a requested repeat.