Mango Pineapple Salsa
Posted: September 6, 2025
Updated: January 18, 2026
Instinct Level 4 – Advanced Technique: Patience and precision shine here: complex steps, longer time, sharper skills required.
Instinct Level 3 – Intermediate Balance: A little layering, some timing, and a dash of judgment — you’ve got this.
Instinct Level 5 – Expert Challenge: Multi‑stage, high‑skill cooking with nuanced judgment — a true kitchen adventure.
Instinct Level 2 – Easy with Guidance: Simple skills, short prep, clear steps — just follow along and you’re golden.
Instinct Level 1 – Beginner Friendly: You’ll breeze through this: quick, easy, no judgment calls, barely any cleanup.
Not a cilantro fan? Think mango is too much? This salsa changed my mind and it could change yours too! The tropical sweetness and citrusy tang make it irresistible, especially as a dip for tortilla chips or Coconut Shrimp, or added to Crispy Fish Tacos or Blackened Salmon. One of the best parts? It is super easy to make and can be made from all shelf-stable and frozen ingredients. I no longer need the recipe, and the amounts are purely based on your preference – all you need to do is remember the 8 simple ingredients and you are good to go.
servings at ½ cup per serving
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Hands-On Time: 10 to 20 minutes
Total Time: 10 to 20 minutes
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Meal Suggestions
Serve with grilled fish (blackened salmon, mahi mahi), shrimp tacos, pork carnitas, or alongside chicken breasts.
Try as a topping for grain bowls, salads, or grilled vegetables.
Shortcuts
Use pre-diced frozen mango, pineapple, and peppers to reduce prep time.
Bottled lime juice and pre-chopped or freeze-dried cilantro speed up assembly.
Make Ahead
Prepare up to 24 hours ahead; flavors improve as ingredients marinate.
Store in airtight container up to 1 week; stir before serving if liquid separates.
Troubleshooting / Prevention
Too watery? Drain canned/frozen fruit well; gently pat diced ingredients dry.
Too spicy? Remove jalapeño seeds. Balance out with a little bit of sugar.
Too bland? Add extra lime juice and/or salt.
Storage & Leftovers
Store salsa in a glass or BPA-free plastic container for best freshness.
Refrigerate leftovers and use within 1 week or so.
Substitutions & Variations
Swap jalapeño for serrano or poblano pepper for different heat levels.
Add diced tomatoes, cucumber, or avocado for extra texture.
Use lemon juice instead of lime, or parsley in place of cilantro.
Any sweet bell pepper will do - using yellow or orange bell peppers would not impact taste.
Substitutions & Variations - Keto-Friendly
Omit pineapple (higher sugar), add cucumber, avocado, and/or more bell peppers.
Swap mango for lower-sugar fruit such as jicama or green apple.
Safety Tips
When handling jalapeños, wear disposable nitrile gloves or wash your hands immediately after handling to protect your skin from capsaicin, the compound that causes burning sensations. Avoid touching your face or eyes during preparation and thoroughly wash hands and surfaces afterward using dish soap to remove capsaicin oils. Don’t use your bare hands to remove the pith and seeds (I know this from experience…not fun to have burning thumbs for a couple of days) - I use just a normal spoon to scoop out the seeds and scrape out the pith. If you do get a burn, remedies like soaking hands in milk or applying a baking soda paste can help soothe the irritation.
FAQs
Q: Can I make this salsa ahead of time?
A: Yes! Prep it up to 24 hours in advance. The flavors meld beautifully, but for best texture, add cilantro just before serving.
Q: What if I don’t like cilantro or mango?
A: Even skeptics tend to enjoy this recipe because the pineapple and lime balance the sweetness, and the cilantro is optional. You can swap in parsley or leave it out entirely.
Q: How spicy is it?
A: Mild by default, but you can adjust heat with jalapeños, serranos, or a pinch of chili flakes.
Nutrition Facts
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* Percent Daily Values are based on a 2,000-calorie diet; your needs may differ.
Nutrition information is estimated using USDA databases and may vary based on ingredient brands and preparation methods.
The 2,000-calorie reference is used as a general guide. Individual calorie needs typically range from 1,600-2,400 calories per day for adult women and 2,000-3,000 calories per day for adult men, depending on age, activity level, and other factors.
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Pith
The white, spongy layer between citrus peel and fruit flesh that often tastes bitter. While sometimes confused with the pit (seed), pith specifically describes this fibrous layer that should usually be removed for better flavor. Some recipes specifically call for avoiding pith when zesting or peeling citrus.
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I made this yesterday to have on my salmon tonight. So delicious together!, and the salsa by it’s self is so good, I keep going to the fridge for a spoonful. Tomorrow’s shopping list includes corn chips and ingredients to make more of this yummy salsa!