Easy and Fresh Pineapple Mango Salsa (vegan)

This easy and fresh pineapple mango salsa recipe is full of fresh flavors and is made with simple and wholesome ingredients. Throw this tropical salsa together in a few minutes and watch your food transform. Salsa has never tasted so good!

Spotlight on This Easy and Fresh Pineapple and Mango Salsa

It’s fresh. I don’t know about you, but a fresh and flavorful salsa is a real game changer to just about any Mexican dish. There are many reasons to include a heaping spoonful of this delicious salsa on your plate.

It’s not traditional. Unlike traditional salsa, you won’t find any tomatoes in this recipe. Instead, a mix of fresh produce that brings out the best tropical flavors. It’s truly the best salsa recipe to make during the summer months.

It’s a beautiful side dish. The vibrant color of sweet mangos, jalapeno peppers, red onion, and deep yellow pineapple makes this fresh salsa appealing to the eyes.

It’s a healthy snack or side dish. This fresh pineapple salsa is light on the stomach but big on flavor. It’s packed with nutrient-rich fruits and veggies and is a healthy appetizer.

It’s simple to make. You’ll find all of these fresh ingredients at your local grocery store. It’s a simple dish with simple ingredients that you can actually pronounce. Make this easy salsa recipe for your next Taco Tuesday dinner or BBQ

How to Eat This Pineapple Mango Salsa

There are so many different ways to enjoy this salsa. There’s really no way you can mess this up.

Dip: The easiest way and my favorite way to enjoy this salsa is as a dip. Grab a bag of your favorite tortilla chips and get dipping.

Topper: Add it on top of a plate of coconut rice or any rice dish.

Tacos: Place a spoonful or two into a taco or over an enchilada.

Salad: This would be a wonderful addition to a Mexican-style salad.

The Ingredients

Pineapple: To find the best pineapple, you will want to look for a greenish-yellow exterior with evenly sized eyes throughout for the best flavor. A ripe pineapple is a must for this mango pineapple salsa recipe.

Mango: You’ll want to make sure you find ripe mangos for this recipe. When purchasing your produce, gently squeeze the mango to look for ripeness as well as check for a fruity aroma.

Jalapeño peppers: Ditch the seeds if you do not like spice; otherwise, go for it. I personally keep the seeds out of this recipe but a little heat is good too.

Red onion: Make sure to finely chop this up. If you are not a big onion person, feel free to put less in or use shallots instead.

Fresh lime juice: Make sure to grab fresh limes that are bright green, large, and ripe. Roll them out on a hard surface before cutting into them for the juice.

Red wine vinegar: You will only need a splash of this vinegar. Technically, you can swap red wine vinegar with white wine or apple cider vinegar. Red wine is my top choice, however.

Maple syrup: Technically, this step is optional, however, I love how this sweetener binds the flavors together.

Olive oil: This ingredient also helps bind everything together nicely. Make sure to use good quality extra virgin olive oil.

Seasonings: This includes garlic powder, sea salt, and black pepper.

Optional cilantro: I like to finish off this salsa with fresh cilantro over the top. It’s pretty and tastes great but not required.

The Instructions

Grab a cutting board, sharp knife, and a bowl, and get going on your new summer staple, the very best pineapple mango salsa.

Step one: Prepare the chopped ingredients. Finely chop all of your veggies and fruit into small pieces. This includes pineapple, mango, Jalapeno, and red onion, and place everything into a medium glass bowl. Add the remaining ingredients including lime juice, red wine vinegar, olive oil, maple syrup, salt, and black pepper.

Step two: Toss everything well. I recommend chilling it in the fridge for about an hour to 24 hours before serving.

Optional Add-Ins

While this salsa is delicious just as it is, there are additional ingredients that would work well. Some ideas are cilantro, black beans, corn, tomatoes, fresh minced garlic, red bell pepper, and avocado.

Storage

I recommend eating this homemade salsa within a day or two or preparing it.

However, leftover salsa can be kept in an airtight container in the fridge for up to 2-3 days. When you are ready to serve it, give it a good mix. Also, do not freeze this salsa.

Tips + Modifications

If you like a more spicy mango salsa, leave some of the jalapeno seeds. Otherwise, this fresh salsa recipe is not spicy, in my opinion.  

A great way to bring out the best flavor is to use fresh and ripe produce that you can simply find at all local grocery stores.

I do not recommend using canned pineapple or pre-cut fruit. Fresh pineapple and fresh fruit and veggies are the only way to go for this recipe.

More Vegan Mexican Appetizers to Try

Creamy Blender Black Bean Salsa Dip (5-Minute)

Vegan Black Bean Taquitos with Fresh Mango Salsa

Easy Veggie-Loaded 7-Layer Dip Appetizer Cups (vegan)

The Best Fresh Zucchini, Corn, and Garlic Saute

Enjoy!

XOXO

Michelle