Mango Pineapple Salsa with Avocado

This Mango Pineapple Salsa with Avocado is one of those bright, juicy dishes that tastes like sunshine and reminds me of the tropical beaches of Jamaica. Sweet mangoes, tangy pineapple, and creamy avocado come together with a citrusy lime dressing with a fruity heat from habanero. It’s bold. It’s refreshing. And it’s the kind of thing that disappears quick, especially when there’s a bowl of tortilla chips and a few cold drinks nearby.

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Why You’ll Love This Recipe

This isn’t your average scoop-and-dip salsa—it’s a mango pineapple salsa recipe packed with flavor and color. You’ve got juicy mango, fresh pineapple, creamy avocado, and a splash of fresh lime juice that makes the whole bowl sing. A little kick from a habanero pepper adds just enough fire to balance all that natural sweetness.

It’s a perfect addition to fish tacos, a grilled chicken plate, or spooned right onto shrimp or pork. If you’re looking for a fresh fruit salsa that feels fancy but comes together in twenty minutes flat, this is your answer. Bonus: it’s a crowd-pleasing dish that tastes like it took way more effort than it actually did.

Equipment List

• Sharp knife – For cleanly chopping the pineapple, mango, and avocado into small, even pieces.
• Cutting board – Preferably a large one to handle all the fruit chopping.
• Citrus zester – For getting that punchy lime zest.
• Citrus juicer – Handy for squeezing fresh lime juice quickly.
• Mixing bowl – To combine the fruit without bruising the avocado.
• Jar with lid – Makes shaking the dressing a breeze.
• Large spoon – For gently tossing everything together.

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Ingredients

• Ripe pineapple – Fresh is best, diced into small cubes for balanced sweetness.
• Ripe mangoes – Look for slightly soft ones; they should smell fragrant at the stem.
• Hass avocados – Choose just-ripe ones for that perfect creamy bite.
• Green onions – Add a mild, savory note and a touch of crunch.
• Habanero pepper – For a spicy kick; sub in a jalapeño pepper for less heat.
• Garlic – Just a clove, minced fine for background depth.
• Cilantro – Brings a fresh, herbal brightness.
• Lime zest – Adds tangy flavor and fragrance.
• Lime juice – Use fresh tangy lime for acidity that lifts the whole dish.
• Olive oil – Adds richness and helps the dressing cling to each fruit.
• Tajín – A chili-lime salt that ties everything together beautifully.

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Step-by-Step Instructions

Prepare the Fruit and Veggies

• Peel, core, and dice your pineapple into small cubes.
• Peel and chop the mangoes into small, even pieces.
• Cut the avocado into medium-sized chunks—just big enough to hold their shape.
• Mince the green onions and the garlic clove.
• Finely dice the habanero, jalapeño, and red bell pepper, removing the seeds if you’re not feeling spicy today.
• Chop the cilantro and set aside.

Make the Dressing

• In a jar with a lid, combine the cilantro, green onions, habanero, garlic, Tajín, lime zest, lime juice, and olive oil.
• Seal and shake well until everything is emulsified and smooth.
• Taste and adjust—if you like a bit more zing or heat, add a pinch more Tajín.

Assemble the Salsa

• Add the pineapple, mango, avocado, jalapeño, and red bell pepper to a large mixing bowl.
• Drizzle in the dressing, using just enough to coat everything without drowning it.
• Toss gently with a large spoon, taking care not to mash the avocado.

Serve

Serve immediately with tortilla chips, or spoon it over fish tacos, grilled shrimp, chicken, or even a scoop of rice and beans for a tropical bowl.

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Chef Secrets & Pro Tips

• Choose ripe but firm fruit. Overripe mango or avocado can turn to mush when tossed.
• Cut everything into small pieces for the best bite—this keeps the flavors balanced and lets each scoop carry a little of everything.
• Use fresh lime juice. Bottled won’t give you the same brightness or zing.
• Let it chill for 10 minutes if you have time. The flavors deepen a bit after a short rest.
• Too spicy? Add a drizzle of honey to the dressing to tame the heat.

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Serving Suggestions

• With tortilla chips and a cold margarita—because why not?
• On top of grilled mahi mahi or grilled salmon for an easy dinner.
• Layered into fish tacos or top your beef fajitas for a tropical twist.
• As a colorful side salad at a summer potluck or backyard cookout.

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FAQs

Can I make this ahead of time?
You can prep the fruit and make the dressing a few hours ahead, but don’t combine everything until just before serving. The avocado will brown if it sits too long.

What can I use instead of Tajín?
Mix chili powder, kosher salt, and lime zest. It’s not quite the same, but it gets you close in a pinch.

Is this salsa very spicy?
It depends on your pepper choice. Habanero brings serious heat. Jalapeño is milder. Serrano lands somewhere in between.

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Storage Tips

• Store leftovers in an airtight container in the fridge for up to 1 day.
• Avocados may brown, but the flavor will still hold up.
• If making in advance, keep avocado separate and add right before serving to preserve texture and color.

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