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.
A bright, no-cook salsa built on two fruits: diced mango and pineapple tossed with red bell pepper, red onion, jalapeño, cilantro, lime, and salt. About 15 minutes of chopping makes 10 servings (½ cup each), it keeps up to a week, and every ingredient has a shelf-stable or frozen stand-in.
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.
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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
Item
Quantity
Mise en Place / Notes
| fresh mangos | 2 | large |
peeled and diced ≈3½ cups |
| pineapple (crushed or chunks) | 1 | 20-ounce can |
drained ≈1¾ cups |
| red bell pepper | 1 | medium |
cored and diced ≈1 cup |
| red onion | ½ | large |
medium diced ≈½ cup |
| fresh jalapeño | 1 |
small diced ≈3 tablespoons |
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| fresh cilantro | ¾ | cup |
chopped ≈3 teaspoons |
| freshly squeezed lime juice | 2 | tablespoons |
juice ≈1¼ limes |
| kosher salt (Morton) | ½ | teaspoon |
ingredients
subRecipeName
Item
Quantity
Mise en Place / Notes
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process
Mise en Place
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1.
Dice the mangos. Wash 2 large fresh mangos if using fresh. Slice off the two broad sides (the “cheeks”) along the flat pit in the center. Use a spoon or small paring knife to scoop or cut the flesh away from the skin. Dice the mango into small, even pieces, about ½-inch cubes. If using frozen or canned mango, thaw or drain well before dicing.
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2.
Drain & chop the pineapple. Drain 1 20-ounce can pineapple very well, then rough chop the chunks or chop crushed pineapple as needed. If using frozen pineapple, chop into bite-size pieces. For fresh pineapple, cut off the top and bottom, slice away the tough outer skin in strips, quarter the pineapple lengthwise, remove the fibrous core, and chop the flesh into even, bite-size cubes.
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3.
Dice the red bell pepper. Wash 1 medium red bell pepper thoroughly. Slice around the stem and pull it out with the seeds. Cut the pepper in half and remove any remaining large white parts (pith) or stray seeds. Lay the halves flat (skin-side down), slice into strips, then dice into small, even cubes. Frozen red pepper can be diced the same way.
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4.
Dice the red onion. Cut 1 large red onion in half and cut off the top. Peel away the papery skin. Place the flat side down on your cutting board and make vertical slices toward the root without cutting all the way through to the root (just under ¼ inch). Then make cuts across the surface, creating small dices. Set aside in a small bowl; if prepping ahead, store in an airtight container.
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5.
Dice the fresh jalapeño. Rinse 1 fresh jalapeño, and wear gloves or avoid touching the inside of the pepper too much (see Safety Tips). Cut off the stem and slice the jalapeño in half lengthwise. Use a spoon or gloved hand to remove the pith and seeds. Lay the cut half skin side down and cut lengthwise into thin strips, then cut across the strips to create small pieces, about ¼ by ¼ inch. Extras can be frozen (diced, sliced, or cut) and used later.
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Chop the cilantro. Rinse and pat dry fresh cilantro – a small bunch yields about 12 tablespoons chopped. Gather the leaves and tender stems into a small pile and use a sharp knife to chop finely. Avoid over-chopping, as it can bruise the leaves and make them watery. If using frozen or freeze-dried cilantro, measure out 12 tablespoons and add directly.
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Juice the limes. Roll the lime on the counter, pushing as you roll for about 15 seconds (until the lime becomes slightly squishy). Cut in half horizontally and remove seeds. Using a juicer, tongs, or just your hands, squeeze the lime as much as possible to extract 2 tablespoons lime juice.
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Prepare
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8.
Mix the ingredients (make the salsa). Add the diced mango, pineapple, red bell pepper, red onion, jalapeño, chopped cilantro, lime juice, and ½ teaspoon salt to a mason jar or bowl. Stir or shake until everything is evenly combined. Taste and add more salt or lime juice as needed.
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Serve
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Serve or chill. Serve immediately, or cover and refrigerate for up to 1 week (it may last longer – use your judgment and always check for freshness before serving). The flavor continues to develop as it rests.
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if you have the thyme...
Here's where extra "thyme" pays off – layer in technique or ingredients to take this from "really good" to "wait, did you make this?" Pick one, stack a few, or save for next time.
- Sear or grill the pineapple: A few minutes in a hot, dry skillet (or on the grill) before chopping caramelizes the edges and adds a smoky depth that turns this into a steakhouse-level topping.
- Give it a 30-minute rest: The salsa is good immediately and better after half an hour – the salt pulls the juices together into a light dressing.
- Keep the dice small and even: Everything should be close to the same ¼ to ½-inch size so every chip carries a little of all eight ingredients.
- Add a little lime zest: Zest the lime before juicing it – a pinch stirred in sharpens the citrus without adding more liquid.
- Save the pineapple juice: A splash from the drained can rebalances the salsa if it ever tastes too salty or too hot – and the rest belongs in pineapple soda or a marinade.
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.
Scaling Tips Specific to This Recipe
No cooking means scaling is just knife work – with one quirk: the 20-ounce pineapple can is the natural unit.
- Doubling: Use two cans and a bigger bowl – everything else doubles cleanly, and a double batch still disappears at a party.
- Halving: Use half the can and freeze the rest of the pineapple for smoothies, or make the full batch anyway – it keeps up to a week and only improves.
- Big batches: Mix in a large bowl rather than the mason jar, and taste before adding the last of the salt – large batches often need proportionally less.
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
10 servings (½ cup per serving)
| Ingredient | Per Serving | Total | |||
|---|---|---|---|---|---|
| mangoes | $ | 0.17 | $ | 1.75 | |
| pineapple (canned) | 0.20 | 1.99 | |||
| sweet bell peppers | 0.17 | 1.67 | |||
| red onion | 0.07 | 0.66 | |||
| jalapeños | 0.00 | 0.00 | |||
| fresh cilantro | 0.05 | 0.48 | |||
| lime juice | 0.03 | 0.34 | |||
| salt | 0.00 | 0.01 | |||
| Total | $ | 0.69 | $ | 6.89 |
At just $0.69 per serving, this salsa is proof that fresh, vibrant flavor doesn't have to be expensive. The cost spreads almost evenly across the produce: the canned pineapple leads at roughly three-tenths of the total, the mangoes and the red bell pepper each claim about a quarter, and the red onion and fresh cilantro split most of the rest – with the lime, jalapeño, and salt rounding it out for pennies.
The pantry-friendly design is also the budget design: canned pineapple is cheaper and more consistent than fresh, frozen mango chunks step in when fresh mangoes are out of season or overpriced, and frozen diced peppers and jalapeños work straight from the freezer. Compare the result to a deli tub of fruit salsa and the math gets even friendlier.
nutrition information
serving size: ½ cup
| calories | 83 |
% daily value*
| total fat | 0.4 g | 1% |
| saturated fat | 0.1 g | 0% |
| trans fat | 0.0 g | - |
| polyunsaturated fat | 0.1 g | - |
| monounsaturated fat | 0.1 g | - |
| cholesterol | 0.0 mg | 0% |
| sodium | 100.3 mg | 4% |
| total carbohydrates | 20.9 g | 8% |
| dietary fiber | 2.1 g | 7% |
| sugars | 17.5 g | - |
| protein | 1.1 g | 2% |
micronutrients
| vitamin a | 73.3 mcg | 8% |
| vitamin c | 49.7 mg | 55% |
| calcium | 21.1 mg | 2% |
| iron | 0.5 mg | 3% |
| vitamin d | 0.0 mcg | 0% |
| magnesium | 17.3 mg | 4% |
| potassium | 242.7 mg | 5% |
| zinc | 0.2 mg | 2% |
| phosphorus | 21.7 mg | 2% |
| thiamin (b1) | 0.1 mg | 7% |
| riboflavin (b2) | 0.1 mg | 5% |
| niacin (b3) | 0.9 mg | 6% |
| vitamin b6 | 0.2 mg | 11% |
| folic acid (b9) | 45.0 mcg | 11% |
| vitamin b12 | 0.0 mcg | 0% |
| vitamin e | 1.0 mg | 7% |
| vitamin k | 18.5 mcg | 15% |
* 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.
At ≈83 calories per ½-cup serving, this salsa is essentially fruit and vegetables – virtually fat-free, with the calories coming from the natural sugars in the mango and pineapple. That sweetness is real sugar, but it arrives packaged with fiber and vitamin C rather than added by the spoonful, and a ½-cup serving stays lighter than most creamy dips by a wide margin.
Sodium is ≈100mg per serving, and nearly all of it is the added salt – which means the knob is entirely yours: start with half and season to taste, and the salsa drops to a trivially low-sodium side. As written it is vegan, vegetarian, gluten-free, and dairy-free. The one plan it doesn't fit out of the box is keto – tropical fruit carries natural sugars – but the Keto-Friendly note below covers how to adapt it.
Cooked the Mango Pineapple Salsa?
Tell me about it. The good, the weird, the “I subbed apricots for peaches and somehow it worked.” Comments help me figure out which recipes are landing, give other home cooks a real sense of what to expect, and – not gonna lie – they make my whole day. It helps a lot.
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!