Mango Pineapple Salsa
Level 1: About as easy as this kind of recipe gets. Few ingredients, minimal cleanup, forgiving timing – a good way in if this type of recipe usually feels intimidating.
Level 2: Easier than most recipes of this type. Some technique, but nothing tricky. Minimal cleanup, forgiving timing. Think weeknights, a quick meal, or the easy version.
Level 3: About average for its category. Real judgment calls – tasting, timing, multiple components. Not a beginner recipe, but doesn't need to take over your afternoon or feel impossible for a decently quick dinner.
Level 4: More involved than the average recipe of its type. Multiple stages, careful timing, technique that matters. Worth setting aside the time and clearing the kitchen.
Level 5: The most involved this category gets here. Lots of components, real attention start-to-finish, multiple skills in play. The "I'm cooking today – bring me snacks but no questions" tier.
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dry brine time:
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marinade time:
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hands-on time:
15 minutes
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rise time:
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cook time:
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rest time:
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chill time:
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total time:
15 minutes
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reset to default # of servings
servings (½ cup per serving)
! see scaling note !
ingredients
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Mise en Place / Notes
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process
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if you have the thyme...
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notes
Serving Suggestions
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Serve with grilled fish (blackened salmon, mahi mahi), shrimp tacos, pork carnitas, or alongside simple chicken breasts.
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Try it as a topping for grain bowls, salads, or grilled vegetables.
Substitutions & Variations
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Swap jalapeño for serrano (hotter) or poblano (milder) to adjust the heat level.
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Add diced tomatoes, cucumber, or avocado for extra texture and volume.
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Use lemon juice instead of lime, or parsley in place of cilantro, if that’s what you have on hand or if you prefer a different flavor.
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Any sweet bell pepper will work – yellow or orange bell peppers change the color slightly but won’t impact the flavor.
Substitutions & Variations – Keto-Friendly
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Omit the pineapple (higher in natural sugars) and add cucumber, avocado, and/or more bell peppers.
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Swap some or all of the mango for lower-sugar options such as jicama or a tart green apple, depending on your carb goals.
Shortcuts
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Use pre-diced frozen mango, pineapple, and peppers to reduce prep time; thaw and drain well before mixing.
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Bottled lime juice and pre-chopped or freeze-dried cilantro speed up assembly while still giving bright, fresh flavor.
Make It Ahead
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Prepare the salsa up to 24 hours ahead; the flavors improve as the ingredients marinate.
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Store in an airtight container for up to 1 week; stir before serving if any liquid separates. For best texture, add cilantro close to serving time if possible.
Troubleshooting
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Too watery? Drain canned or frozen fruit very well and gently pat diced ingredients dry with paper towels before mixing.
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Too spicy? Remove the jalapeño seeds and white ribs, or use less pepper. Balance the heat with a pinch of sugar or more fruit.
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Too bland? Add extra lime juice and a pinch or two of salt, tasting as you go. A little more cilantro can also brighten the flavor.
Storage & Leftovers
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Store salsa in a glass or BPA-free plastic container for best freshness.
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Refrigerate leftovers and use within about 1 week. The texture will gradually become softer and juicier over time.
Safety Tips
When handling jalapeños, wear disposable nitrile gloves or wash your hands immediately after cutting to protect your skin from capsaicin, the compound that causes burning sensations. Don't use your fingers to remove the pith and seeds – use a spoon or wear gloves (speaking from experience… burning thumbs for days is no fun). Avoid touching your face or eyes during prep, and thoroughly wash your hands, knife, and cutting board with dish soap afterward to remove capsaicin oils.
If you do get a burn, remedies like soaking hands in milk, rubbing with olive oil, or applying a baking soda paste can help soothe the irritation. Capsaicin is fat-soluble, not water-soluble, so water alone won't wash it away.
scaling
Scaling a recipe up or down significantly? The recipe ingredients, process, cost, and nutrition scale (notes and faqs do not). Check yourself before you wreck yourself:
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Tiny amounts get tricky. Very small quantities of yeast, baking powder, baking soda, and spices are easier to measure by volume (teaspoons) than by weight – your average kitchen scale can't reliably read tenths of an ounce.
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Check your equipment. Make sure your bowls, pans, and mixer can handle the scaled volume. Dough typically needs 2 to 3 times its starting volume of space to rise comfortably.
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Cook times don't always scale. Some steps – like cooking pieces one at a time in a skillet – take proportionally longer with a bigger batch. Others, like oven baking, usually stay about the same.
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Hydration can drift. Flour absorbency varies, so very small or very large batches may need a splash more or less water than the math suggests.
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faqs
Can I make this salsa ahead of time?
Yes – prep it up to 24 hours in advance.
The flavors meld beautifully as it rests. For the best texture, add the cilantro just before serving.
What if I don't like cilantro or mango?
Even skeptics tend to enjoy this one – it changed the author's mind.
The pineapple and lime balance the sweetness, and the cilantro is genuinely optional: swap in parsley or leave it out entirely.
How spicy is it?
Mild by default – the jalapeño goes in seeded with the pith removed.
To turn up the heat, leave in some seeds, swap in a serrano, or add a pinch of chili flakes.
Can I make it entirely from canned and frozen ingredients?
Yes – that's one of this recipe's superpowers.
Canned pineapple is the default, frozen mango chunks substitute for fresh (thaw and drain well), frozen diced peppers and jalapeños work straight from the freezer, bottled lime juice works in a pinch, and freeze-dried cilantro stands in for fresh. Keep the eight ingredients stocked and this salsa is always 15 minutes away.
What should I serve it with?
Anywhere sweet-and-bright belongs next to crispy or rich.
Tortilla chips and coconut shrimp are the classics here; it's also excellent on fish tacos, blackened or grilled salmon, pulled pork, and grilled chicken – or spooned over rice bowls.
How long does it keep?
Up to 1 week covered in the refrigerator – and the flavor keeps developing as it rests.
It may last a little longer; use your judgment and always check for freshness before serving. A mason jar makes both mixing and storing easy.
Is this salsa keto-friendly?
Not as written – mango and pineapple carry natural fruit sugars.
The good news: at about 82 calories per ½ cup it is still a light choice, and the Keto-Friendly note in the recipe covers lower-carb adaptations.
cost
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nutrition information
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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 to 2,400 calories per day for adult women and 2,000 to 3,000 calories per day for adult men, depending on age, activity level, and other factors.
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MAKE IT A MEAL
For a little inspiration on pairings...try mango salsa with these recipes!
SIMILAR RECIPES
These dips might work too!
KITCHENARY
Learn the lingo...
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roughly uniform size – precision not required
Chop
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neat ⅛-inch cubes
Fine Dice
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the family of uniform-cube cuts
Dice
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the bitter white layer under citrus peel
Pith
vegan · vegetarian · gluten-free · dairy-free · <30 minutes · easy · make-ahead · no-cook · weeknight · game-day · mexican · sauce / dip
Edits to the Site (just in case you want to know)
June 11, 2026 – Full page refresh: added the quick-summary intro to the headnote, expanded the cost write-up, and added a nutrition write-up, Level Up and Scaling tips, search metadata, and four new FAQs. Cleaned up small typos in the steps and notes, and re-expressed the cilantro in tablespoons (a small bunch yields about 12) so its cost and nutrition are counted accurately. No other changes to the ingredients or method.
September 5, 2025 – Original publication.
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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!