Pineapple Mango Salsa

This Pineapple Mango Salsa is a sweet and fruity mixture that pairs beautifully with shrimp tacos, grilled salmon or chicken, or even tortilla chips. This recipe It’s quick and easy, requiring just 5 ingredients! Plus it takes advantage of in-season fruit, making it the ultimate summer crowd pleaser.

How to Cut a Mango

If you’re using fresh mango (instead of pre-sliced or pre-cubed mango chunks), you’ll have to prepare it using the following steps.

1. Hold the mango upright on the cutting board, using the tallest side of the mango. The pit will be roughly in the center of the mango. Use a sharp pairing knife to make a long vertical slice on each side of the pit.
2. Choose one of the cut halves. Cut the half into thin slices vertically without cutting through the skin. Repeat the cut horizontally. You’ll now have mango cubes.
3. Carefully turn the mango cubes inside out (it looks like a delicious mango porcupine) and use the knife to cut the cubes as close to the skin as possible.

Check out this in-depth video/written tutorial from Ambitious Kitchen.

How to Cut a Pineapple

If you’re using a full pineapple (instead of pre-sliced or pre-cubed pineapple), follow these simple steps to prepare your pineapple. It’s a little more effort than getting the fresh and ready cubes, but it’s so worth it. It’s fresher, cheaper, and you get way more bang for your buck!

1. Lay the pineapple down on the cutting board and use a sharp chef knife to cut off the crown (the green leafy top part) of the pineapple.
2. Rotate the pineapple to sit upright with the cut top facing up. Cut the pineapple vertically in half. Cut each have in half again using the same method.
3. Remove the core from each of the quarters. The core will be the hard center piece. Carefully slice the core at a slight angle (much like you would remove an apple core).
4. Choose one of the quarters. Slice the pineapple quarter horizontally and then repeat the cuts vertically, resulting in pineapple cubes.
5. Carefully cut as close to the pineapple skin as possible to remove the cubes from the skin.

Check out this quick video tutorial from Clean & Delicious for more guidance.

How to Make Mango Salsa

This Pineapple Mango Salsa is insanely quick and easy to throw together, with just 5 ingredients.

Prepare the ingredients. Cube the mango and chop the pineapple using the steps outlined above. Dice the red onion. Mince the cilantro.

Combine the mango, pineapple, red onion, and cilantro in a bowl. Juice the lime over the salsa. Mix well to incorporate. Cover and refrigerate until you’re ready to enjoy. You can keep this salsa for about 2 days in an airtight container in the refrigerator.

Mango Salsa Variations

What we love about this salsa recipe is that it is super customizable. You can add in or take out anything you don’t like and still end up with a delicious and fresh salsa that pairs well with just about anything.

Swap fruits. Mango and pineapple are my favorites to use in this recipe, but feel free to replace them with any fresh, seasonal produce, like peaches, nectarines, plums, or watermelon.

Add more veggies. This salsa would go great with crispy bell peppers, poblano peppers, or fresh corn.

Add some heat. We kept this recipe heat-free (we are spice babies), but add in some jalapeno, serrano, or even habanero for some heat.

Let us know what you think about this recipe for Pineapple Mango Salsa by dropping a comment and/or rating below! We love to hear from you! And please share via Pinterest/social media if you enjoyed this recipe. 🙂

Check out the perfect pairings for this Mango Salsa:

• Mango Chicken Bowls
• Honey Garlic Shrimp (as a topping or taco filling)
• Air Fryer Yellow Corn Tortilla Chips (as a dip)
• Italian Herb Chicken (as a topping)
• Coconut Shrimp Bowls (as a topping)