Spicy Pineapple Mango Salsa with Jalapeños

Try this fruity and spicy take on fresh salsa with the bold flavors from the sweetness of the mango and pineapple, the spicy jalapeños, and the herby goodness of fresh mint and basil leaves. Only a handful of ingredients and a few minutes of prep time.  Great with chips, grilled chicken, or on top of fish tacos.

Jump to:

• Ingredients
• Substitutions
• How to Make Pineapple Mango Salsa
• Tips for making this salsa
• What to serve with spicy salsa
• Storage
• FAQs
• Recipe

I love fresh salsa - but then, I love a good chip too! Chips are my weakness. Baked tortilla chips and some kind of spicy fresh salsa are some of my favorite ways to snack in the summer months. 

This fresh and spicy mango salsa recipe goes to the top of my list once summer hits. 

Pico de Gallo is a classic fresh salsa that also holds a place in my heart for its easy freshness and simple ingredients, but there is something about a fruit salsa.

The sweet mango and pineapple in contrast with the spicy jalapeño pepper is a satisfying flavor combination.

Fresh herbs round out the flavor and when served with your favorite tortilla chips? Yes. All summer long yes.

Or maybe served with shrimp tacos and margaritas... or on top of chicken and lemon potatoes or in burrito bowls.

There are many different ways to enjoy this homemade salsa!

Ingredients

See the recipe card for exact amounts.

• mango: you'll need one whole red mango for this recipe. If using smaller ataulfo mangoes, use two.
• pineapple: you'll need half a fresh pineapple. Try using peeled and sliced pineapple if your grocery store carries it, for easier prep. Or try canned pineapple.
• jalapeño: I use pickled jalapeños because I usually have them in the fridge, but you can also use a dice a fresh jalapeño pepper. This is added for a bit of heat to contrast the sweetness of the fruit.
• basil and mint: fresh herbs bring great flavor to this salsa.
• salt: just a pinch brings out the rest of the flavors.

Substitutions

• jalapeños: try a habanero pepper instead for a spicier salsa.

How to Make Pineapple Mango Salsa

This salsa comes together on the cutting board. You'll chop the different ingredients and then simply combine them in a bowl.

1. Chop the fresh pineapple into small chunks.

To do this trim off the top and bottom of the pineapple and then stand it on your cutting board on the flat end. Trim the peel by slicing it downward carefully all around the pineapple. Next, cut the pineapple in half lengthways and then cut each half into thirds. Trim off the inner core from each length of pineapple and then cut each length into small chunks.

2. Add the pineapple to a large bowl.

3. Chop the fresh mangoes into small chunks.

There is a large pit inside of a mango. First, cut the mango on each side of the pit. Use a knife and shave the mango flesh from around the pit. For each side that is still in the peel, slice it both ways so you end up with cubes. Then slide your knife horizontally to cut the cubes off the peel.  Be careful.

4. Add the mango cubes to the bowl with the pineapple.
5. Mince a few slices of jarred pickled jalapeños, or use fresh jalapeños.  
6. Add the minced jalapeño to the bowl with the fruit.
7. Roughly chop basil and mint leaves and add to the bowl.
8. Add a pinch of salt, stir, and taste.  Add more fruit for a sweeter salsa, more jalapenos for spice, and some salt to bring out flavor. Try adding fresh lime juice for some acidity.
9. Serve immediately or refrigerate until needed.

Tips for making this salsa

What to serve with spicy salsa

Serve this homemade mango salsa with grilled chicken tacos, shrimp tacos, or burrito bowls for an easy weeknight dinner.

For a weekend afternoon snack serve your salsa with tortilla chips and margaritas.

Choose from mango margaritas, dragonfruit margaritas, strawberry margaritas, or keep the spicy theme going and serve jalapeño watermelon margaritas.

Storage

Store leftover salsa in an airtight container in the fridge. Best eaten within a day or two.

Recipe

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This post was originally posted on July 5, 2019.