This irresistible Pineapple Mango Habanero Salsa is ready in just 10 minutes! A bowl of sweet, savory, tangy, and spicy flavors is created by a simple medley of fresh ingredients. Spoon this salsa over your tacos or as an appetizer at your next party!
I don’t know about you, but homemade fresh salsas tend to lift my spirit. It feels so good to make something so delicious and healthy without having to cook anything. Not to mention all the vitamins and nutrients you get with the raw fruits and veggies!
This spicy tropical salsa, or pico de gallo, has all the flavors and is great all year long. It works so well as a topping on whatever you’re eating or as a snack for the family.
We like to throw this refreshing recipe together on game days or before we head off to potlucks and barbecues.
It is absolutely customizable. You can double-up on any of your favorite ingredients and leave anything out that you may not have on hand.
You can also make the salsa as chunky or as fine as you’d like by adjusting the cut size of the ingredients. Another option is to blend them all up to make it more of a smooth sauce.
Reasons To Love This Recipe
- Quick and easy
- Vegan, gluten-free
- Uses fresh ingredients
- Great for get-togethers
Ingredients and Substitutions
Pineapple - Choose a ripe pineapple to cut yourself or buy it already diced from the grocery store. You can use canned pineapple, but they will be much softer than the fresh pieces.
Mango - A ripe or almost ripe mango adds a perfect level of sweetness. I like to select a mango that isn’t fully ripened so that it isn’t as mushy. However, a soft, ripe mango would be very flavorful!
Habanero - These little orange peppers pack a very powerful punch. I suggest you start with 1 in the salsa and then add another if you want to make it spicier.
Bell Pepper - A red bell pepper or any color of your choice adds a great flavor and crunch to the salsa.
Onion - I like red onion here, but any kind you have would work.
Garlic - Use freshly minced garlic if you can. If not, garlic powder can be used in a pinch.
Lime - The juice from 1 lime adds the perfect amount of liquid and tang.
Cilantro - I love fresh cilantro in this dish but you can toss in parsley or another herb of your choice.
Salt & Pepper - Feel free to add more or less depending on your preference.
How to Make Pineapple Mango Habanero Salsa
Here are some quick visual steps. The full recipe with exact measurements can be found on the recipe card below.
Gather and prepare the ingredients. Dice the onions and peppers. Mince the garlic, chop the cilantro, and juice the lime. Be sure to wear gloves when working with the habanero peppers because they are spicy!
Stir all of the ingredients together in a large bowl.
Taste the salsa to see if you would like to add more salt, pepper, and habaneros.
Put it in a serving dish and enjoy! Leftovers can be covered and stored in the refrigerator for 3 days.
Recipe Variation Ideas
- Blend the salsa for a smooth sauce.
- Avocado or corn would be a great addition!
- Roast or grill some of the ingredients to give it a smoky, robust flavor.
No Waste Ideas
- Use the rest of the red onion on these Roasted Tomato Sandwiches.
- Make Vegan Mexican Pizzas with leftover cilantro.
Related Vegan Recipes
I hope you loved this Pineapple Mango Habanero Salsa! Please leave a star rating and comment below.
Pineapple Mango Habanero Salsa
- 1 cup pineapple, diced
- 1 mango, diced
- 1-2 habanero peppers, finely diced
- 1 red bell pepper, diced
- ½ cup red onion, finely diced
- 3 garlic cloves, minced
- 1 lime, juiced
- 2 tbso fresh cilantro, chopped
- ½ teaspoon salt
- ¼ teaspoon pepper
- Dice the onions and peppers. Mince the garlic, chop the cilantro, and juice the lime.
- Stir all of the ingredients together in a large bowl.
- Taste the salsa to see if you would like to add more salt, pepper, and habaneros.
- Put it in a serving dish and enjoy with chips or on top of your meal.
- Wear gloves when working with the habanero peppers because they are spicy!
- Start with 1 habanero and then add another if you want to make it spicier.
- You can make the salsa as chunky or as fine as you’d like by adjusting the cut size of the ingredients. Another option is to blend them all up to make a smooth sauce.
- Cover and store leftovers in the refrigerator for 3 days.
The nutrition information is estimated and can vary depending on brands and measurements used.