This pineapple mango salsa became my quick-fix sunshine recipe the summer I realized my backyard gatherings wanted more brightness and fewer heavy dishes. I first tossed ripe mango and fresh pineapple together for a spur-of-the-moment pool party when the store shelves were bursting with fruit. The combination of sweet mango, tangy pineapple, crisp red pepper, and a hint of jalapeño transformed into something so vibrant that everyone asked for the recipe. It’s sweet, acidic, and slightly spicy with a satisfying crunch—an effortless way to add color and flavor to warm-weather meals.

I love this version because it’s entirely fresh and comes together in minutes: fifteen minutes of prep, thirty minutes in the fridge to let the flavors marry, and you have an easy, elegant accompaniment to grilled fish, tacos, or tortilla chips. The textures are important here—uniform dice gives a pleasant mouthfeel, and the lime juice balances the sweetness so the salsa never tastes cloying. This recipe lives on my counter through summer; it travelled to picnics, family barbecues, and holiday potlucks with rave reviews every time.

Ingredients

• 2 cups diced fresh pineapple: Choose a sweet, ripe pineapple with a fragrant crown; look for golden skin and a firm, slightly yielding flesh. One small pineapple usually yields about 2 cups diced. If you prefer, use canned pineapple chunks packed in juice—drain well.
• 2 cups diced fresh mango: Use firm-yet-ripe mangoes such as Ataulfo or Kent for sweet flesh that cubes easily. Two medium-large mangoes will produce about 2 cups. Avoid overly fibrous varieties if you want a smooth texture.
• 1 cup diced red bell pepper: One large red bell pepper adds crispness and a sweet, mild flavor. Remove seeds and membranes and dice to match the fruit size for consistent bites.
• 1 cup diced red onion: Use half a large red onion, finely diced. Soak briefly in cold water if you want a milder onion presence without losing crunch.
• Finely diced jalapeño: One small jalapeño, stem, ribs, and seeds removed for moderate heat; leave some seeds if you prefer more kick. Wear gloves if your skin is sensitive.
• 1/3 cup chopped fresh cilantro: Stems removed and leaves chopped finely—adds herbal brightness. Italian parsley is an easy substitute if cilantro is not to your taste.
• 1/4 cup freshly squeezed lime juice: About 3 medium limes; use fresh juice for bright acidity. Bottled lime juice lacks the same lift in flavor.
• 1/4 teaspoon kosher salt: Adjust to taste; salt is essential to elevate the fruit and balance sweetness.

Instructions

Prepare the fruit and vegetables: Use a sharp chef’s knife and a stable cutting board to dice the pineapple, mango, red bell pepper, and red onion into uniform 1/2-inch pieces; uniformity ensures each bite has balanced texture. Remove jalapeño stem, carefully remove ribs and seeds for milder heat, then mince finely. If you have sensitive skin, use disposable gloves when handling chili peppers. (About 10–12 minutes.) Combine in a bowl: Place the diced pineapple, mango, red bell pepper, red onion, jalapeño, and chopped cilantro into a large 4–5 quart mixing bowl. Toss gently so the pieces remain intact and don’t mush—freshness and texture are key. Dress and season: Pour the 1/4 cup fresh lime juice over the fruit mixture and sprinkle 1/4 teaspoon kosher salt evenly. Stir gently until everything is coated, tasting and adjusting salt or lime if needed. The acid will slightly macerate the fruit and bring out deeper flavors. Chill and marry flavors: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Chilling softens the onion’s bite and lets the citrus and cilantro permeate the fruit. Stir again before serving for even distribution. (Chill time: 30 minutes.) Serve: Serve chilled or at cool room temperature in a shallow bowl with tortilla chips, spooned over grilled protein, or as a bright taco topping. Garnish with extra cilantro or thin lime wedges if desired.

Storage Tips

Store in an airtight container in the refrigerator for up to 3 days; the first 24 hours offer the best texture and brightness. Use a shallow container to chill quickly and evenly. If you notice excess liquid, drain slightly before serving or stir it back in for flavor—don’t discard unless it tastes off. For transport to picnics, keep salsa chilled in a cooler and add cilantro just before serving to retain color and aroma.

Ingredient Substitutions

If mangoes aren’t available, substitute ripe peaches or nectarines for a similar stone-fruit sweetness; canned mango packed in juice works in a pinch but drain well. Swap cilantro for flat-leaf parsley if you dislike cilantro’s flavor. If you want a milder profile, substitute a mild pepper such as poblano (charred and cooled) for the jalapeño. For less sugar, reduce the mango by 1/2 cup and increase red bell pepper for more crunch.

Serving Suggestions

Serve with sturdy tortilla chips for scooping or as a bright topping for grilled mahi-mahi, shrimp, or chicken tacos. Spoon over arugula or baby spinach for a fruit-forward salad, or pair with avocado slices and queso fresco for a creamier accompaniment. Presentation tip: serve in a shallow ceramic bowl and sprinkle a few whole cilantro leaves on top for a restaurant-style finish.

Cultural Background

Fruit salsas borrow from Caribbean and Latin American flavor profiles where fresh fruit pairs with chiles, citrus, and herbs. Combining pineapple and mango is common in tropical cuisines, especially in coastal regions where these fruits are abundant. This version leans American in simplicity—focusing on fresh produce and quick preparation rather than complex spice blends—making it a summer staple in many backyard kitchens.

Seasonal Adaptations

In summer, use the ripest mangoes and freshly harvested cilantro. In cooler months, substitute frozen pineapple and mango that have been thawed and drained, and add a splash of orange juice to brighten flavors. For autumn gatherings, consider adding a small amount of finely diced apple and a pinch of smoked paprika for depth.

Meal Prep Tips

Prep fruit the morning of your event and refrigerate for up to 6 hours; dice and store components separately if prepping a day ahead, then combine and add lime and salt an hour before serving. Use clear, stackable containers for easy transport and quick chilling. Portion into small mason jars for grab-and-go sides or picnic packs.

This salsa is a small, joyful reminder that great flavor often comes from a few excellent ingredients and a little attention to texture. I encourage you to adjust the heat and citrus to your taste, and to make it your go-to summer staple—there’s a reason it keeps reappearing at every party I host.