Pineapple Mango Sauce is a sweet, tangy, and spicy everyday condiment made with pineapple and mango. Perfect for burgers, fries, chicken, and more, easy to make at home. It's thick, like a tropical fruit ketchup, but so much more versatile.
Sweet, tangy, and just the right amount of spicy, this Pineapple Mango Sauce is one of those “put it on everything” condiments you’ll keep coming back to. It’s got that tropical fruit punch from pineapple and mango, balanced with a zippy vinegar bite and a gentle heat that wakes up every bite.
I love it anywhere you’d normally reach for ketchup, but it’s even better as a sauce for grilled chicken and pork, a dipping sauce for fries, or a quick glaze brushed onto burgers and wings. Make a batch, stash it in the fridge, and you’ve got an easy everyday upgrade for weeknight meals.
Pineapple-Mango Sauce Ingredients
- Olive Oil.
- Onion. Chopped.
- Peppers. Chopped, I used jalapeno peppers but add in hotter if you’d like, such as habaneros or ghost
- Garlic. Minced.
- Tomato Paste.
- Pineapple. Chopped.
- Mango. Chopped.
- Tomato. Chopped.
- Red Wine Vinegar.
- Cayenne.
- Salt.
- Black Pepper.
- Sugar. To taste.
How to Make Pineapple-Mango Sauce
- Heat oil in a large pan and cook down onion and peppers about 5 minutes.
- Add garlic and cook another minute.
- Add tomato paste and stir. Cook down a minute or two.
- Stir in the pineapple, mango and tomato. Cook it down until the mixture is softened and begins to break down.
- Stir in the vinegar, cayenne, salt, pepper, and sugar. Cook for a bit longer.
- Cool the mixture, then process it until smooth in a blender or food processor.
- You can serve it as is, or strain it through a fine sieve for more of a “ketchup” consistency.
Mike's Recipe Tips & Notes
- Blend it to your texture. For a smoother, “classic condiment” feel, blend longer (or strain). If you like a little body, do a quick blend and leave it slightly chunky.
- Simmer = thicker sauce. The longer it gently cooks, the thicker and more concentrated it gets. If it’s too thick, splash in a bit of water or vinegar to loosen it up.
- Balance the sweet/tang. Pineapple and mango can vary a lot. Taste at the end and adjust with a touch more vinegar for tang or a little extra sugar/honey for sweetness.
- Heat level is totally flexible. Keep it mild with a small jalapeño, go medium with serrano, or kick it up with habanero (CPM-style). Add a pinch of cayenne if you want more heat without changing the flavor much.
- Make it smoky. A pinch of smoked paprika, a splash of Worcestershire, or a little chipotle powder turns this into an awesome grilling sauce.
Best Serving Ideas
Anything! It's PERFECT for summer grilling time. Squirt it over a burger or a hot dog. Spoon it over your brats and sausages. Drizzle it into a potato salad. Try it on my Jerk Burgers Recipe.
Fries and burgers are a no-brainer, but it really shines on grilled chicken, pork chops, shrimp, and as a glaze during the last few minutes of cooking.
Storage & Leftovers
Store your pineapple mango sauce in an airtight jar or container in the refrigerator. It will keep for about 1-2 weeks, and the flavor actually gets even better after a day as everything melds together.
For longer storage, freeze it in small portions (ice cube trays work great), then transfer to a freezer bag. Thaw overnight in the fridge and stir before serving.
Check Out Some of Our Other Popular Condiment Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Pineapple Mango Sauce Recipe (Sweet & Spicy Everyday Condiment)
Ingredients
- 2 tablespoons olive oil
- 1 cup chopped onion
- 1 cup chopped peppers I used jalapeno peppers but add in hotter if you’d like, such as habaneros or ghost
- 4 cloves garlic minced
- 6 ounces tomato paste
- 1 cup chopped pineapple
- 1 cup chopped mango
- 1 cup chopped tomato
- 3 tablespoons red wine vinegar
- 1 teaspoon cayenne
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon sugar or more to your tastes
Instructions
- Heat oil in a large pan and cook down onion and peppers about 5 minutes.
- Add garlic and cook another minute.
- Add tomato paste and stir. Cook down a minute or two.
- Stir in the pineapple, mango and tomato. Cook it down about 15 minutes, or until the mixture is softened and begins to break down.
- Stir in the vinegar, cayenne, salt, pepper, and sugar. Cook another 5 minutes.
- Cool the mixture, then process it until smooth in a blender or food processor.
- You can serve it as is, or strain it through a fine sieve for more of a “ketchup” consistency.
- Store in airtight containers in the fridge.
Video
Notes
Nutrition Information
NOTE: This recipe was updated on 1/7/26 to include new information. It was originally published on 6/17/17.
Kirah says
I'm glad I came upon your website! What if your not big on mangoes, is the flavor detectable or just for sweetness? How does one test pH levels? Sorry if the questions seem silly. Thanks for any info you can provide.
Michael Hultquist - Chili Pepper Madness says
Kirah, you can skip the mango and double up on the other fruits/veggies to compensate. No problem. pH is tested usually with a good pH meter. You can use pH strips, but they're not as accurate. I recommend the pH meter from Thermoworks. I'm an affiliate there. Here is a link: https://www.thermoworks.com/High-Accuracy-pH-Meter-8689?tw=CPM.
Stevie says
How long will the pineapple mango ketchup recipe last
Thanks
Michael Hultquist - Chili Pepper Madness says
Stevie, this should last a couple weeks in the fridge easily, though you can extend that time if you include more vinegar and/or acid, like citrus. Get the PH below 4.0 and it will last longer for you. Enjoy.
@edonez1 says
I like in this process
Thanks
Edwin