This Pineapple Mango Salsa is fresh, sweet, tangy, and mildly savory and spicy from the garlic and jalapeno.
This refreshing tropical salsa uses is made in the food processor to minimize chopping. It’s wonderful as a dip for tortilla chips or shrimp, or as a sauce for chicken, salmon, or other seafood. The recipe can be made with either fresh or frozen pineapple and mango, so you can make it anytime of the year.
Find out more about making this salsa by scrolling down, or click here to jump straight down to the recipe.
How To Make Pineapple Mango Salsa
To make the tropical salsa, add chunks of pineapple and mango, along with jalapeno, red onion, tomato, garlic, salt, and cilantro to the bowl of a food processor, fitted with the blade attachment. Cover and pulse five to seven times. Note that you do have to roughly chop the ingredients before adding them. This way, a few pulses in the food processor gets them all to the size and texture that you’ll want.
After pulsing, the ingredients should be well minced and saucy, with some small pieces remaining. If you prefer a chunkier salsa, just pulse the ingredients less in the food processor. You could also finely dice the ingredients by hand.
Can You Use Frozen Fruit?
Yes, you can use fresh or frozen pineapple and mango in this recipe. If using frozen, you’ll just need to thaw it before adding it to the food processor. You can put the chunks of frozen fruit into a ziptop bag and thaw them in cold tap water, use the defrost function of your microwave, or thaw the fruit in the fridge over night.
Adjusting The Recipe For Your Family
This recipe is super versatile, so you can adjust to your taste! Is the pineapple more sweet than tangy? Add some extra acid with a squeeze of fresh lime juice. Do you need to adjust the spice level? Skip the jalapeno and add some red bell pepper instead, or use the whole jalapeno if you like it hotter.
Refrigerating The Salsa
You can use this salsa right away after it comes out of the food processor. However, I find that it thins out a little bit, to just the right texture, and that the flavors blend better, if you let it rest in the refrigerator, covered, for 30 minutes before serving.
Using Pineapple Mango Salsa
This salsa clings well to anything you dip into it: tortilla chips, cold shrimp, and kabobs, to name a few.
Try it on fish tacos or dip your black bean quesadillas in it. Then let me know in the comments how you served it!
Podcast Episode: Making Mango Salsa
Listen to learn how to make this recipe, along with some great tips from Christine:Print
No cooking required! This tropical fruit salsa is great warm or cold with everything from chips and crackers to shrimp and chicken.
Garnish with finely chopped pineapple and cilantro.
- 2 cups roughly chopped pineapple*
- 2 cups roughly chopped mango
- 1/2 small jalapeno, seeded, roughly chopped
- 1/2 small red onion, roughly chopped
- 2 (2-in. round) tomatoes, seeded, roughly chopped
- 2 small garlic cloves, peeled
- 1/2 tsp. salt
- 1/2 cup loosely packed fresh cilantro leaves
- In the bowl of a food processor fitted with the blade attachment, add pineapple, mango, jalapeno, red onion, tomato, garlic, salt, and cilantro.
- Cover and pulse until ingredients are saucy with some small pieces remaining. Mixture will be thick.
- Transfer mixture to a medium bowl. Cover and refrigerate 30 minutes; salsa will thin slightly as salt draws out moisture from ingredients.
- Serve cold or warm.
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*Fresh or frozen pineapple and mango can be used in this recipe. If using frozen, thaw before adding it to the food processor.