Mango Pico de Gallo
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. Mix up a batch in just a few minutes today!
This incredible mango pico de gallo is drool-worthy! The most delicious topping for burrito bowls, burgers, fajitas, nachos and so much more. It’s a fabulous appetizer with crunchy corn tortilla chips too!
Classic pico de gallo is already so yummy, but add some sweet mango into the mix and it’s addictively good. This easy mango pico de gallo is truly like a party for your taste buds! Why, you ask? Well, like mango guacamole and pineapple salsa, it combines sweet and spicy flavors for the win.
While it’s perfect on top of tacos, it’s also so tasty on the side of any Mexican-inspired mains like pork chops, tuna salad, marinated salmon, or marinated chicken. There’s no better use for juicy mango during peak mango season!
So grab a sharp knife, a cutting board and some fresh mangos and make this tropical twist on traditional pico de gallo. You’re going to love it!
Why You’ll 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 for many different reasons:
- This classic recipe is uniquely delicious! The juicy, sweet mangos are paired perfectly with tart lime, herbaceous cilantro, and spicy jalapeño. Together they make this recipe unforgettable!
- This fresh mango salsa is very easy to make. Simply chop the ingredients, mix them together, and season to taste, and you’re done!
- Homemade mango pico de gallo is made with only whole fruits and vegetables, so this recipe is really good for you! It’s 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.
Ingredients
These fresh ingredients are all that you need to make this colorful salsa. So before you run to the grocery store, make sure to note any of the simple ingredients that you need to pick up:
- mangoes: 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.
- tomatoes
- lime juice
- cilantro
- salt
- red onion
- jalapeño
Substitutes and Variations
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!
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.
This is optional, but you can add 1-2 diced avocados if you want it to have a creamy element.
Feel free to use yellow onion or white onion in place of red onion. It won’t have as strong of a flavor as red onion, but will still be tasty!
Fresh garlic would be a delicious addition
How to Make Mango Pico de Gallo
Pico de gallo is always a crowd pleaser! You’re going to love this recipe for parties. Here’s how to make it:
Dice the mango, onion, and tomato and then remove the seeds from the jalapeño and dice it up. Mince the cilantro.
Add all ingredients to a large mixing bowl and mix together until thoroughly combined.
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.
How to Store Mango Pico de Gallo
For best results, transfer the pico de gallo to an airtight container. You can also tightly cover the bowl with plastic wrap. Use the salsa within 3-4 days.
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.
How to Serve Mango Pico de Gallo
This juicy and flavorful salsa pairs well with so many different dishes. It’s perfect for shrimp tacos, chicken tinga tacos, and fish tacos, and would be incredible with chipotle barbacoa too. Add it on top of salsa chicken or loaded shredded pork fries.
Fresh salads like this spicy chicken fajita salad have so much flavor added with this yummy pico de gallo!
Swap the peach pico in this salmon recipe for mango pico! You can even serve it on top of simple ground beef tacos too!
Tips for Success
The most important thing to remember about this recipe is to season it to taste. Everyone’s preferences will be different! But here’s a few other tips to make sure this pico de gallo is a success:
- For best taste, use freshly squeezed lime juice instead of bottled lime juice.
- 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. The smaller pieces tend to be much easier to scoop.
- 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.
FAQ
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.
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
Ingredients
- 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 jalapeño optional
Video
Instructions
- 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.
Notes
- 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.
