Pineapple Papaya Mango Salsa Recipe

Escape to Hawaii with this vibrant Pineapple Papaya Mango Salsa! Bursting with the sweetness of fresh tropical fruits and a subtle kick of jalapeño, this salsa is unbelievably delicious. Perfect as a topping for grilled ahi tuna, steamed fish (uhu or aweoweo), or even chicken. This recipe, perfected after many attempts, captures the true taste of Hawaii. Easily adaptable – try a refreshing cucumber variation by omitting the pineapple!

Prep Time 20 mins
Cook Time 30 mins
Calories 82.4 kcal
Protein 1g
Rating 5.0 (1 Reviews)
Pineapple Papaya Mango Salsa 12

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pineapple Papaya Mango Salsa

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How to Make Pineapple Papaya Mango Salsa

  1. Dice 2 ½ cups of fresh pineapple into ½-inch pieces.
  2. Dice 2 cups of fresh papaya into ½-inch pieces.
  3. Dice 2 cups of fresh mango into ½-inch pieces.
  4. Finely mince 1-2 jalapeños, removing seeds for less heat. (Adjust to your spice preference)
  5. Combine the diced pineapple, papaya, mango, and jalapeño in a medium bowl.
  6. Gently stir to combine. Be careful not to overmix.
  7. Add 2 tablespoons of lime juice, 1 tablespoon of chopped cilantro, and ½ teaspoon of salt.
  8. Gently stir again to combine.
  9. Cover and chill in the refrigerator for at least 6 hours to allow the flavors to meld.
  10. Serve chilled. Keeps for 4-5 days in the refrigerator.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

63g

Fat

0g

Carbs

7g