Are you ready for the Super Bowl? This delicious Spicy Pineapple Mango Salsa recipe is the perfect tropical dip for chips if you’re hosting a party and want something a little different than a traditional tomato-based salsa. It’s spicy, sweet, full of fresh flavor and makes for a fun party appetizer!
It’s been rainier than usual here in Los Angeles, so I wanted to whip up something a little tropical with a bit of heat. With fresh pineapple, mango, peppers, onion, and lime juice, this salsa nails it!
Spicy Pineapple Mango Salsa
If you’re feeding a party, you’ll win big with this tropical salsa! Plus, you can totally mix it up and make it your own! Can’t find fresh mangos? Add in tomatoes! Don’t like spicy food? Omit the jalapeños! My full printable recipe is below, but remember, you don’t have to stick to it exactly!
First, you’ll need some ingredients.
- Bell peppers
- Red onion
- Jalapeño peppers
- Sea Salt
- Tortilla chips for serving
Be sure to use fresh pineapple as the canned or frozen pineapple will be too watery. If you’re in a hurry (and you don’t want to serve the salsa out of a pineapple bowl), you can purchase the pre-cut pineapple from the store and then dice it yourself. It’s a bit more expensive, but definitely saves some time.
I used red, orange, and green bell peppers in my salsa to give it a bit of extra color!
To be extra festive and serve the tropical salsa in a hollowed out pineapple bowl, simply cut the pineapple in half (stem as well), then use your knife to outline the bowl and cut lines across it. Next, use an ice cream scoop to hollow it out. The pineapple that I scooped out wasn’t useful for the salsa since I couldn’t dice it into uniform pieces, but I saved it to use later for a pineapple and cottage cheese snack!
To make the salsa, combine the diced pineapple, mango, bell peppers, onion, jalapeño peppers, lime juice, and sea salt in a large mixing bowl. Gently stir to mix together and let sit for at least 1-2 hours in the refrigerator so the flavors combine.
Serve with tortilla chips.
Store any leftovers in an airtight container in the refrigerator for up to three days.
You can serve the salsa in a hollowed-out pineapple bowl, but just as an FYI, know that this recipe makes enough to feed a small crowd, so either have an extra bowl ready for the refills or plan to use the leftovers with other meals! Just for reference, that’s a small mixing bowl in the photos below! You get a lot of bang for your buck with this recipe!
If you have any leftovers, simply set some aside in the refrigerator and use it as a topping for chicken or fish for dinner the next night! This Spicy Pineapple Mango Salsa would be great on chicken tacos!
- 1 pineapple, diced 1/2-inch
- 2 mangos, diced 1/2-inch
- 3 bell peppers, red, orange, and yellow for color, diced 1/2-inch
- 1 red onion, diced 1/2-inch
- 2 jalapeno peppers, finely minced
- 4 TB fresh lime juice
- 3 TB freshly minced cilantro
- 1 tsp sea salt
- tortilla chips for serving
- In a large bowl, combine the pineapple, mango, bell peppers, onion, jalapeno peppers, lime juice, cilantro, and sea salt.
- Gently stir to mix together and let sit for 1-2 hours in the refrigerator so the flavors combine.
- Top with additional cilantro prior to serving as garnish.
- Serve with tortilla chips.