Tropical mango salsa in a white bowl with crackers in background.

Mango Salsa

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Refrigerate: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 40 minutes
  • Yield: 2 and 1/2 cups 1x
  • Category: Sauce
  • Method: No-Cook
  • Cuisine: American


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


  1. In the bowl of a food processor fitted with the blade attachment, add mango, pineapple, jalapeno, red onion, tomato, garlic, salt, and cilantro.
  2. Cover and pulse until ingredients are saucy with some small pieces remaining. Mixture will be thick.
  3. Transfer mixture to a medium bowl. Cover and refrigerate 30 minutes; salsa will thin slightly as salt draws out moisture from ingredients.
  4. Serve cold or warm.