Mango Pico de Gallo
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With mangoes in season, it’s a great time to make Mango Pico De Gallo! Make this quick salsa fresca recipe in 5 minutes to enjoy as a dip or topping for grilled proteins.
Classic pico de gallo is a delicious Mexican condiment. It’s a type of salsa fresca, a blend of fresh tomatoes, onion, jalapeno, and cilantro, tossed together with a splash of citrus juice. When you add some sweet mango into the mix, it becomes addictively good. Like mango guacamole and pineapple pico de gallo , mango pico de gallo combines sweet and spicy flavors for the win.
While it’s a delicious topping for tacos, it’s also so tasty on south-of-the-border meals like Mexican pork chops and Mexican tuna salad. It’s the best use for fresh mangoes during the peak season!
Why This Recipe is a Family Favorite
In addition to the refreshing taste, this salsa fresca recipe is very easy to make. Simply chop the ingredients, mix them together, season to taste, and you’re done! If you have a food processor to help with the chopping, it will take you 5 minutes, tops!
This mango pico de gallo is naturally sweetened, so it’s better for you than jarred salsa or store-bought pico. Mangoes are also a good source of Vitamins C, A, and B6, plus minerals like copper and folate.
Happy Kitchen Secrets
Here are my important mom-tested cooking tips for making this salsa fresca recipe. I make mango pico de gallo often, so I can save you from a failed attempt.
- Pico de gallo shouldn’t have much, if any, liquid. So, use tomatoes with as few seeds as possible.
- To avoid cutting yourself accidentally, don’t hold the mango in your hands when you cut it. Instead, place it on a cutting board. If you need to, learn how to to properly cut a mango.
- Dice the vegetables as small or large as you like. The larger the dice, the chunkier the mango pico will be.
- Be careful when handling the jalapeno. The Capsaicin in jalapenos can burn your eyes and mucus membranes, so wash your hands well after cutting it.
- For the best flavor, make this a day in advance. This allows the flavors to meld together.
Ingredient Notes
Because pico de gallo is a type of salsa fresco (raw/uncooked salsa), it’s important to use fresh produce.
- mango: Ripe mangoes are slightly soft and should give a little when you squeeze them. Avoid using any that are mushy (overripe) or as hard as an apple (underripe).
- sea salt: Avoid using iodized table salt. The iodine in iodized salt can cause some foods, especially fruit, to have a metallic aftertaste.
Substitutes and Variations
mango: Avoid the temptation to use frozen mango, as it will cause the salsa to be watery.
jalapeño: You can omit the jalapeño if you don’t want a spicy pico, or use a milder chile, like Anaheim. When I make this recipe for my kids, I don’t include any spicy peppers at all.
red onion: Feel free to use yellow onion or white onion in place of red onion. They don’t taste exactly the same as red onion, but will still be tasty!
For a creamy element, you can add 1-2 diced avocados, and fresh minced garlic is also delicious in healthy snacks like this.
How to Make Mango Pico De Gallo
This is only a summary of the steps. For the full instructions, see the recipe card! ⬇️
Jump to Recipe
- Peel and chop the fruit and vegetables. I typically dice everything into small pieces. To prevent the pico from being too spicy, remove the membrane and seeds from the jalapeno.
- Add the lime juice, then stir everything together well to combine.
Helpful Tip
It's 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.
- Chill in the fridge: 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. This allows the flavors to develop.
Storing
For best results, transfer the salsa to an airtight container and keep it in the fridge. Or, you can just tightly cover the bowl with plastic wrap. Use the pico within 3-4 days.
The acid in the lime juice will mellow out the onion flavor over time as well. Give it a toss before serving.
Serving Ideas
This fruit salsa goes well with many different proteins. It's perfect on chile lime salmon, grilled shrimp, chicken tinga tacos, and fish tacos.
My kids love mango pico as a healthy snack with air fryer tortilla chips. I think my favorite way to serve any salsa fresca is over grilled chicken salad.
Salsa Fresca Recipe FAQs
While pico de gallo and traditional salsa can usually be used interchangeably as a condiment, they are somewhat different. The main ingredients in pico de gallo are fresh and uncooked, while the main ingredients in a traditional salsa are usually roasted, charred, or otherwise cooked in some way.
Salsa fresca, sometimes called salsa crudo, is any salsa made with fresh uncooked ingredients. Mango pico de gallo is a type of salsa fresca.
After you make it, please leave a comment and star rating below to let me know how it went!
Fresh Mango Pico de Gallo
Video
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
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 want a mild salsa fresca.
- You can use any type of chopped tomatoes, even cherry or grape tomatoes will work.
- To avoid cutting yourself accidentally, don’t hold the mango in your hands to cut it. Instead, place it on a cutting board.
- Dice the vegetables as small or large as you like. The bigger the dice, the chunkier the pico will be.
- This tastes best if you make it a day in advance, to allow the flavors to meld together.
