This homemade Mango Pico de Gallo is bursting with fresh, sweet, bright flavors! It’s the perfect salsa fresca to serve with chips, salmon, chicken, and more. Make up a batch in just a few minutes today!
Why We Love It
This Mango Pico de Gallo (also known as salsa fresca or fresh salsa) is made with bright, flavorful ingredients. It’s sure to be your new favorite condiment.
Why, you ask? Well, like Mango Guacamole and Pineapple Salsa, it combines sweet and spicy for the win! It’s also:
- Uniquely delicious! The juicy, sweet mangos are paired perfectly with tart lime, herbaceous cilantro, and spicy jalapeño. Together they make this recipe unforgettable!
- Easy to make. Simply chop the ingredients, mix them together, and season to taste, and you’re done!
- Good for you! It’s made with only whole fruits and vegetables, so this recipe is suitable for Vegan, Whole30, and Gluten Free ways of eating. Mangos are also a good source of important vitamins and minerals like Vitamins C, A, and B6, plus copper and folate.
Pico de Gallo is a great dip to serve with tortilla chips, on top of tacos and fajitas, or on the side of any Mexican-inspired mains like pork chops, tuna salad, marinated salmon, or marinated chicken.
Ingredients Notes & Substitutions
- Ripe mangos are slightly soft, with a little give when you squeeze them. Avoid mangos that are mushy (overripe) or as hard as an apple (underripe). They should also be fragrant and have yellow, orange, or red areas on their skin.
- You can omit the jalapeño if you don’t want the salsa to be spicy. When I make this recipe for kids, I leave it out!
- You can substitute cherry tomatoes or any other tomato you have on hand. I look for tomatoes that aren’t too juicy since it can make the salsa kind of watery.
- For best taste, use freshly squeezed lime juice instead of bottled lime juice.
- Optional: Add 1-2 diced avocados.
How to Make It
Step 1: Do the prep work.
Dice the mango, onion, and tomato. De-seed and dice the jalapeño. Mince the cilantro.
👉 The bigger the dice, the chunkier the salsa! Personally, I like to finely dice the mango so I can get a bunch of pico when I scoop it with a tortilla chip.
👉 For safety reasons, don’t hold the mango halves in your palm while cutting. It would be very easy to accidentally cut your hand. Instead, place it on a cutting board to properly dice a mango.
👉 Save the onion, cilantro, and jalapeño scraps to make homemade vegetable broth later on!
Step 2: Mix the pico de gallo.
Add all ingredients to a bowl and mix together until thoroughly combined.
Step 3: Season to taste.
It’s so important to make this recipe to taste! Take a bite of the salsa, then add more salt, lime juice, jalapeño, or cilantro, if needed, depending on how YOU like it.
Once you have it tasting exactly the way you like it, cover the bowl and set it in the fridge until you’re ready to eat it.
👉 Use the salsa within 3-4 days, per USDA.
Pico de Gallo and salsa are very similar and can usually be used interchangeably as a condiment in most recipes. However, they are also somewhat different. The main ingredients in pico de gallo are usually fresh and uncooked, while the main ingredients in salsa are usually roasted, charred, or otherwise cooked in some way.
Frozen mangos are a great option when making pico de gallo or salsa. Simply allow them to defrost overnight in the refrigerator, then drain any excess liquid.
Store homemade Pico de Gallo covered in the refrigerator and it will last for 3-4 days, per USDA.
Make pico de Gallo a day in advance to ensure there’s time for the flavors to meld together. The acid in the lime juice will mellow out the onion flavor over time as well. Store the pico covered in the refrigerator, then give it a toss before serving.
More Delicious Condiments
I’d love to hear about your experience making this recipe!
Please leave a comment below or tag me on Instagram @cookathomemom.
Fresh Mango Pico de Gallo
- 4 mangos
- 2 medium roma tomatoes
- 1/2 small red onion about 1/4 cup
- 1/4 cup cilantro minced
- 2 juiced limes about 3 Tablespoons
- 1/2 teaspoon salt or more to taste
- 1-2 jalapeno optional
- Dice the mango, onion, and tomato. De-seed and dice the jalapeño. Mince the cilantro. Juice the limes.
- Add all ingredients to a bowl and mix together until thoroughly combined.
- Season to taste and add more salt, lime juice, jalapeño, or cilantro, if needed, depending on how you like it. Cover the bowl and set it in the fridge until you’re ready to eat it. Use within 3-4 days, per USDA.
- Ripe mangos are slightly soft, with a little give when you squeeze them. Avoid mangos that are mushy (overripe) or as hard as an apple (underripe).
- Omit the jalapeño if you don’t want the salsa to be spicy.
- You can substitute cherry tomatoes or any other tomato you have on hand.
- To avoid cutting your hand accidentally, don’t hold the mango halves in your palm while cutting. Instead, place it on a cutting board.
- Dice the vegetables as small or large as you prefer. The bigger the dice, the chunkier the salsa.
- Make the salsa a day in advance to allow the flavors to meld together.
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