How to Make Fresh + Gorgeous Pineapple Mango Salsa

This is sweet (but not too sweet) and spicy (but not too spicy). But most of all it’s fresh. We love this pineapple mango salsa spooned onto tacos or grilled chicken, and we also love it with tortilla chips. We just love it.

It’s also perfect as a gift because it’s a water-bath canning recipe that’s bright, beautiful, and a little unusual.

Detailed view of pineapple mango salsa in a jar, showcasing the rich texture and colorful ingredients, with other jars blurred in the background.

Pineapple Mango Salsa

This salsa combines sweet and spicy flavors, making it the perfect topping for tacos, grilled meats, or simply enjoyed with chips.
Prep Time 25 minutes
Cook Time 30 minutes
Processing 15 minutes
Total Time 1 hour 10 minutes
Serving Size 7 pint jars



  • 6 cups pineapple peeled cored and finely diced (1 pineapple)
  • 8 cups mango peeled pit removed, and finely diced
  • 4 cups ripe Roma tomatoes cored, seeded, and diced
  • 2 cups bell peppers diced with seeds and ribs removed
  • 1 ½ cups red onion finely chopped
  • 6 jalapenos finely diced with seeds and ribs removed
  • 6 cloves garlic minced
  • 4 teaspoon salt
  • 4 teaspoon cumin
  • 4 teaspoon chili powder
  • ¼ cup lime juice
  • ½ cup white vinegar 5% acidity
  • 6 tablespoon cilantro optional
  • 1-2 teaspoon cayenne pepper to taste optional


  • Prep for canning. Prepare the canner for canning. Wash 7 pint jars with hot soapy water and place them in a water bath canner filled with water. Place over high heat and bring to a boil. Add the rings and lids into a saucepan and bring to a simmer.
  • Boil ingredients. In a large pot add all of the ingredients minus the cilantro, if using. Set over medium-high heat and bring the mixture to a boil.
    Side-by-side images of a pot showing diced pineapple, mango, tomatoes, peppers, red onion, garlic, and spices before and after being mixed and cooked.
  • Simmer. Once boiling reduce heat to low and allow to simmer for 30 minutes. The mixture should start to thicken slightly while simmering.
    Side-by-side images of a pot with cooked pineapple mango salsa, with cilantro being added and then mixed in.
  • Fill jars and remove air bubbles. Remove the jars from the canner, using a canning funnel and ladle, and ladle the salsa into the jars leaving a ½” headspace. Using a wooden chopstick remove air bubbles from the jars and refill the jars making sure they maintain a ½” headspace.
    Three-step process of ladling pineapple mango salsa into jars, showing the use of a canning funnel and removing air bubbles.
  • Clean rims and apply lids. Use a clean, damp cloth to wipe the rims of the jars, paying special attention to the underside of the rim where the lid will seal. Fasted lids and rings fingertip tight.
    Two-step process of cleaning the jar rims and placing lids on filled jars of pineapple mango salsa, preparing them for canning.
  • Process. Transfer the jars to the water bath canner making sure the jars are fully submerged in water with 2 inches of water above the lids. Cover and bring the water to a boil. Once it hits a rolling boil start the timer and process the pint jars for 15 minutes. Once processed, remove the canner from the heat, remove the lid, and allow the jars to sit for 5 minutes.
    Two-step process showing jars of pineapple mango salsa in a water bath canner and a jar being lifted out with a jar lifter.
  • Cool. After 5 minutes, remove the jars from the canner, place them in a heat-safe area, and allow the jars to cool for 12-24 hours After 24 hours check for a proper seal. Once a proper seal has been confirmed, remove the rings and store the jars in a cool dark area for up to 18 months or per the lid manufacturer’s recommendation.
    Top view of sealed jars of pineapple mango salsa cooling on a red and white checkered cloth next to a water bath canner.


It’s not recommended to increase the bell peppers or jalapenos as the recipe is formatted for a safe pH level. The safe pH level for water bath canning is 4.2 or lower. Anything higher isn’t acidic enough for water bath canning.
Cayenne pepper is completely optional for this recipe 2 tsp was used.
Bottled lime juice was used to guarantee proper and safe acid levels.
Makes 7 pints, but I often prefer to process in half pints. 
Calories: 254kcal | Carbohydrates: 61g | Protein: 5g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1364mg | Potassium: 1032mg | Fiber: 9g | Sugar: 47g | Vitamin A: 5211IU | Vitamin C: 230mg | Calcium: 88mg | Iron: 2mg

.There’s something magical about the sweet and spicy combo that everyone loves. It’s one of those recipes that sounds a little weird but is super addictive. It’s the best on top of fish tacos. The best!

A bowl of pineapple mango salsa served with tortilla chips and lime wedges, highlighting the chunky, colorful mixture of fruits and vegetables.

I you love it and find lots of ways to enjoy.

Tips for Canning Pineapple Salsa

  • Use fresh, ripe ingredients: For the best flavor, make sure your pineapple and mango are perfectly ripe. This ensures a sweet and juicy salsa.
  • Dice uniformly: Consistent dicing of all ingredients helps the salsa mix evenly and ensures each bite has a perfect blend of flavors.
  • Wear gloves: When handling jalapenos, wear gloves to avoid skin irritation from the capsaicin.
  • Adjust spice levels: If you’re sensitive to spice, start with less cayenne and jalapeno, then adjust to taste.
  • Properly sterilize jars: Ensure your jars and lids are thoroughly sterilized to prevent contamination and ensure a safe canning process.

Key Ingredients and Tools

To make this salsa, a few key tools and ingredients are essential for success. Substitutions are okay, sometimes.

Overhead view of various prepped ingredients for pineapple mango salsa in small bowls, including diced pineapple, mango, tomatoes, peppers, red onion, garlic, and spices.
  • Canning funnel. This tool helps you easily fill jars without making a mess, ensuring the salsa stays inside the jar and not all over your counter.
  • Jar lifter. Essential for safely removing hot jars from boiling water, preventing burns, and ensuring a secure grip.
  • Pineapple. Fresh pineapple is crucial for this recipe’s sweetness and texture; canned pineapple won’t give the same fresh flavor.
  • Roma tomatoes. These tomatoes are meaty and less watery, which helps the salsa maintain the right consistency.
  • Bottled lime juice. Using bottled lime juice ensures a consistent acidity level, which is important for safe canning.
  • White vinegar (5% acidity). This ingredient is essential for preserving the salsa and ensuring a safe pH level for canning.

These tools and ingredients play a vital role in making sure your Pineapple Mango Salsa turns out perfectly.

Serving Suggestions

Serve with grilled chicken, steak tacos, tortilla chips, pork chops, or shrimp skewers.

Troubleshooting and Help

Can I use canned pineapple and mango instead of fresh?

Fresh pineapple and mango are best for this recipe because they give the salsa a bright, fresh flavor. Canned fruit can be too soft and syrupy, which might affect the texture and taste.

How spicy is this salsa?

The salsa has a nice kick from the jalapenos and cayenne pepper, but you can adjust the heat to your liking. If you prefer milder salsa, start with less jalapeno and cayenne, then add more if needed.

Do I need to use bottled lime juice?

Yes, bottled lime juice is important for this recipe because it has a consistent acidity level, which is crucial for safe canning. Fresh lime juice can vary in acidity, which might not be safe for preserving.

Can I skip the cilantro?

Absolutely! Cilantro is optional in this recipe, so if you’re not a fan or don’t have it on hand, feel free to leave it out. The salsa will still be delicious.

How long does this salsa last?

If properly canned and stored in a cool, dark place, this salsa can last up to 18 months. Just make sure to check the seals before using them.

Can I freeze the salsa instead of canning it?

Yes, you can freeze the salsa if you prefer. Just make sure to use freezer-safe containers, and leave some space at the top for the salsa to expand as it freezes. It should last about 6 months in the freezer.

Storing Leftovers

To store your salsa, follow these steps:

Canned Storage

  • After processing the jars in the water bath canner, let them cool for 12-24 hours.
  • Check the seals by pressing the center of each lid. If it doesn’t pop, the jar is sealed.
  • Store sealed jars in a cool, dark place. They will last up to 18 months.
  • Once opened, refrigerate and use within 1-2 weeks.

Freezing Instructions:

  • If you prefer to freeze the salsa, let it cool completely.
  • Transfer the salsa to freezer-safe containers, leaving some space at the top for expansion.
  • Label the containers with the date.
  • Store in the freezer for up to 6 months.
  • Thaw in the refrigerator before using.

Note: The texture of the salsa might change slightly after freezing, but the flavors will remain delicious.

I hope you enjoy making and (more importantly!) enjoying this mango pineapple salsa as much as I do. It’s the perfect way to bring a burst of fresh, tropical flavors to your table. Feel free to experiment with the spice levels to suit your taste.

Close-up of jars filled with vibrant pineapple mango salsa, sealed with metal lids, surrounded by lime halves.
How to Make Fresh + Gorgeous Pineapple Mango Salsa
Click here to subscribe

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating