Mango Pineapple Salsa

Ingredients

• 30 ml (2 Tbsp)lime juice
• 22.5 ml (1 1/2 Tbsp)honey
• 0.3 ml (1/16 tsp)salt
• 1.25 ml (1/4 tsp), adjust to tastered pepper flakes
• 165 g (1 cup), cubedfresh pineapple
• 165 g (1 cup), cubedfresh mango
• 20 g (2 Tbsp), finely dicedred bell pepper
• 40 g (1/4 cup), finely dicedred onion
• 8 g (2 Tbsp), choppedfresh coriander

Instructions

1. 1

   Mix the dressing

   In a large bowl, whisk together the lime juice, honey, salt and red pepper flakes.

2. 2

   Add the fruit

   Add the diced pineapple, mango, red pepper, onion and coriander. Stir gently until combined and evenly coated in the dressing.

3. 3

   Chill before serving

   Transfer the salsa to an airtight container and refrigerate for 2–4 hours before serving.

What is mango pineapple salsa?

Salsa is a broad family of sauces and fresh relishes, with roots in Mexican cooking and many regional forms. This American-style fruit version pairs tropical fruit with lime, herbs and a little chilli.

The sweet fruit, sharp dressing and crisp vegetables give each bite a balance of juicy, tangy and fresh.

Nutrition and macros by portion

The nutrition label shows one serving as written: 103 calories, 1g protein, 27g carbs, 0g fat.

The fruit and honey provide most of this serving's carbohydrates, while the lime, vegetables and coriander add flavour with little fat. Pair a portion with a protein-rich main and extra vegetables for a more rounded plate.

Choose ripe fruit

Mango: Use a ripe but still-firm mango so it tastes sweet and is easy to cut into neat cubes.

Pineapple: Fresh pineapple brings a lively tang and holds its shape well when stirred. Cut the fruit into pieces of a similar size to the mango.

Keep the dice small

Red pepper and onion: Finely dicing these gives the salsa a little crunch without letting either ingredient dominate the fruit.

Coriander: Chop it just before mixing for a fresh herbal note, and fold it in gently to avoid crushing the fruit.

Balance the dressing

Lime and honey: Whisk them with the salt and chilli flakes before adding the fruit, so the dressing is evenly mixed from the start.

Chilli: The stated amount gives a mild background warmth; adjust it to taste if you prefer more or less heat.

Why the chilling time matters

Chill: Refrigerating the salsa for 2–4 hours gives the fruit time to take on the dressing. Keep it covered in an airtight container.

Texture: Stir gently before serving. The fruit should remain distinct rather than becoming mashed.

Ways to serve it

As a topping: Spoon it over grilled fish, chicken or prawns, or serve alongside tacos.

As a dip: Offer it with tortilla chips or crisp vegetable sticks. Its fruity, sharp flavour also works well beside savoury grilled food.

Recipe notes & tips

• Use a large bowl so you can fold the ingredients together without crushing the fruit.
• Cut the mango and pineapple into similar-sized cubes for an even mix.
• Taste the dressing before adding the fruit and adjust the chilli to suit your preference.
• Fold the salsa gently once the fruit is in the bowl.
• Give it the full chilling time for the flavours to mingle.

Variations

• Add jalapeño: Finely dice a little fresh chilli for a sharper heat.
• Use mint: Replace some or all of the coriander with chopped fresh mint.
• Add cucumber: Fold in a small dice for extra crunch.
• Try orange: Replace some of the lime juice with fresh orange juice for a softer citrus note.
• Serve with avocado: Add diced avocado just before serving to keep it from breaking down during chilling.

Common mistakes to avoid

• Overripe mango: It can turn mushy when stirred; choose fruit that is ripe but still firm.
• Large vegetable pieces: They can overpower the fruit; dice the pepper and onion finely.
• Rough mixing: It breaks up the cubes; fold the ingredients together gently.
• Skipping the chill: The dressing will taste less integrated; refrigerate for 2–4 hours before serving.
• Leaving it uncovered: The fruit can absorb other fridge aromas; use an airtight container.

How to store

Keep the salsa covered in an airtight container in the refrigerator and use within 2–3 days. Stir gently before serving; this fresh salsa is best served cold rather than reheated.

Frequently asked questions