This no-cook Mango Salsa is fresh, sweet, tangy, and mildly savory and spicy from the garlic and jalapeno.
This refreshing tropical salsa uses frozen pineapple and mango that has been thawed, so it will always be sweet and ripe any time of year. Fresh mango and pineapple can also be used when they are in season.
Everything is added at the same time into the bowl of a food processor and comes together quickly with just a few pulses.
How To Make Tropical Mango Salsa
To make the mango salsa, add the thawed fruit 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.
You want the ingredients 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.
This recipe is super versatile, so you can adjust to your taste! Pineapple more sweet than tangy? Add some extra acid with a squeeze of fresh lime juice. Need to adjust the spice level? Skip the jalapeno and add some red bell pepper instead, or use the whole jalapeno if you like.
Transfer the salsa to a medium bowl, then cover and refrigerate for about 30 minutes. Serve cold or warm.
Using Mango Salsa
This salsa clings well to anything you dip into it: tortilla chips, cold shrimp, and kabobs, to name a few.
The salsa can also be heated and served with warm, sauteed shrimp, coconut shrimp, grilled or baked chicken or fish, and even beef or chicken kabobs.
Try it on fish tacos or dip your black bean quesadillas in it.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 frozen mango chunks, thawed
- 2 cups frozen pineapple chunks, thawed
- ½ small jalapeno, seeded, roughly chopped
- ½ small red onion, roughly chopped
- 2 (2-in. round) tomatoes, seeded, roughly chopped
- 2 small garlic cloves, peeled
- ½ tsp. salt
- ½ cup loosely packed fresh cilantro leaves
- In the bowl of a food processor fitted with the blade attachment, add mango, pineapple, 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.