Pineapple Mango Pico de Gallo
This pineapple mango pico de gallo is so fresh and flavor-packed. Ready in just 10 minutes. Perfect on tacos, with entrees, or with chips.
You can never go wrong with a traditional pico de gallo recipe, no matter the season or the occasion. But it’s fun to revamp a traditional Mexican salsa with seasonal fruit, vibrant colors, and tropical flavors in the warmer months. Enter: pineapple mango pico de gallo.
This is one of those recipes where you may wonder how a side dish so simple and quick (we’re talking only ten minutes of prep time and it’s ready) can taste so delicious. You might even have one of those “Why didn’t I think of making something like this before?” moments after you take your first bite of this fresh mango salsa.
Light and refreshing with the perfect balance of soft, crunchy, crispy, and juicy textures, this pineapple mango pico de gallo is just as good on plain tortilla chips and nachos as it is on steak tacos. Suppose you’re hosting a barbecue, attending a potluck, or having friends over for drinks. In that case, this sweet mango salsa is a fantastic naturally gluten-free and vegan appetizer that will please any crowd. It also pairs fabulously with a bowl of guacamole and can bring almost any entree to life, including pork tenderloin, grilled fish or fish tacos, black bean tacos, and grilled chicken.
Pineapple Mango Pico de Gallo Step by Step
To make this pineapple mango pico de gallo, the only real legwork required is to chop up the pineapple, mango, red onion, jalapeño peppers, and cilantro. Watch the step-by-step video below to see how easy it is to put it together.
Once that’s done, you’ll combine all of these ingredients in a mixing bowl, add lime juice, salt, coriander, and optional chili powder, toss well, and it’s ready to serve. If you somehow have leftovers, you can store the pico de gallo in an airtight glass container for up to four days. In fact, I recommend making this a day ahead of time as the “next-day flavor” is even better.
Tell me: is there a more invigorating way to eat your essential nutrients (this salsa has an abundance of potassium and vitamin C) than with this combo of fresh ingredients?
There are also several ways you can modify this salsa recipe. Here are a few ideas for substitutions and serving ideas.
For extra heat, swap the jalapeños for serrano peppers.
No red onion? Use white onion instead.
You can use cumin instead of coriander (or both).
If you want to add veggies, it pairs well with Roma tomatoes, cherry tomatoes, and any type of bell pepper.
Avocado chunks are a welcome addition and add to the soft texture.
For an extratropical vibe, you could also add papaya chunks.
Not a fan of chopped cilantro? Use parsley instead.
In just 10 minutes, you can have a fresh, flavor-packed pineapple mango pico de gallo ready to serve. Perfect on tacos, with entrees, or with chips.
- 2 cups pineapple, peeled, cored, diced
- 2 cups diced mango from 2 ripe mangos
- 1/2 cup red onion, diced
- 1/3 cup chopped fresh cilantro
- 1 jalapeño, seeded, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh lime juice
- 1/2 teaspoon salt
- 1/2 teaspoon ground coriander
- 1 teaspoon chili powder (optional)
- Combine all ingredients in a large mixing bowl. Mix well. Taste and adjust the flavor accordingly.
- This pineapple mango pico de gallo can be stored in the fridge in an air-tight container for up to four days.
- I recommend making it the day before as the flavor is even better.
- Serving Size: 1
- Calories: 108
- Sugar: 21.3g
- Sodium: 23.3mg
- Fat: 0.6g
- Saturated Fat: 0.1g
- Trans Fat: 0g
- Carbohydrates: 27.3g
- Fiber: 3.7g
- Protein: 1.7g
- Cholesterol: 0mg
About the Author
Sharon Chen is an Integrative Nutrition Health Coach, an author and a sous vide fanatic who believes food not only brings healing but also connection. As the creator of StreetSmart Kitchen, she's on a mission to help you find balance, ease, joy, and simplicity in the kitchen as you improve your well-being.