Mango Pico de Gallo
Mango pico de gallo is a delicious, vibrant, fresh, and zesty Mexican salsa rich in flavors and textures. It can be made in just 10 minutes and served as an appetizer along with tortilla chips.
This colorful and chunky salsa is just like your regular and traditional pico de gallo but with a fun twist: It is made with bites of fresh mango!
Why This Recipe Works
Easy ingredients: The ingredients for mango pico de gallo are tomatoes, onions, chilies, mangos, cilantro, and limes.
Easy to make: You just need to dice and chop, toss everything together in a bowl and that’s it!
Quick: It can be made in just 10 minutes! So is perfect for last-minute parties or unexpected guests.
Flavorful: The sweet mangos cubes mixed together with the traditional ingredients result in a fresh mango salsa with a tangy, spicy, and lightly sweet taste.
- Mango: Mangos are delicious and are known for their many benefits. They have a natural sweetness that sets the tone for this salsa.
- Tomatoes: Roma tomatoes or also cherry tomatoes work fine for this recipe.
- Red onion: Red onions add a crunch to the salsa. You can choose white or yellow onions as well, but I love red onions because they have a mild flavor and are slightly sweet.
- Green chilies: Those bring in heat and help balance the sweetness in the salsa. You can use jalapeños or serrano peppers.
- Cilantro: This is an herb that adds freshness to this salsa. Furthermore, it has a slightly complex flavor that goes well with the rest.
- Lime: Juice from fresh limes adds acidity to the recipe. This ingredient is crucial as it helps to cut through the sweetness. It plays an important role in balancing the flavors.
- Salt: A dash of salt is compulsory for every dish. You can use table salt, pink Himalayan salt, or sea salt. Whatever works best for you.
How To Make Mango Pico de Gallo
Wash tomatoes and dice them, then peel the onion and dice it too. Place everything in a bowl.
Expert Tip: Leaving the core and seeds on tomatoes will result in a juicier salsa!
Wash and peel mangos, then dice them. Ripe mangoes add more juice and sweetness to the salsa. While firm mangos add more tanginess and texture.
Chop the chilies and cilantro, and add them to the bowl. Season with salt, then add fresh lime juice.
Mix everything, then taste and adjust seasonings to your liking by adding more chilies, salt, or lime juice.
You can serve it immediately or leave it to sit for 15-20 minutes to allow the flavors to blend together.
Notes & Variations
- Adjust spiciness by adding more or fewer chilies, you can even cut them lenghtwise and discard veins and seeds for a milder flavor.
- Add chili flakes or chile de arbol for a smoky and spicier touch. For spicy lovers, try habanero peppers.
- If you want to double or triple this recipe I recommend using a vegetable chopper, it makes the preparation even more effortless!
What To Eat With
You can eat mango pico de gallo with many favorite Mexican recipes. Here are our top suggestions:
- Chips: Whether it’s nacho chips or corn tortilla chips, they make the perfect pairing for this salsa!
- Tacos: Top on crispy potato tacos, or shrimp tacos. The sweet and tangy flavor goes so well with fish for sure, so try also this baked fish for tacos.
- Rice: Serve it alongside Mexican white rice, chicken over rice, or any other rice dish. It brings in so much flavor and can brighten up any dish.
- Chicken burrito: Use it to fill chicken burrito and enjoy a variety of textures and flavors.
How To Store
Once prepared, mango pico de gallo can be stored in the fridge for up to 3 days. I don’t recommend freezing it.
You can also make this fresh salsa one day ahead. Just chop and dice all ingredients and leave them in separate containers stored in the refrigerator.
The day you intend to eat it, just combine and season everything with salt and lime juice.
Is mango pico de gallo healthy?
Yes, it is! This mango pico de gallo recipe is loaded with fresh vegetables and fruit, it has no preservatives or unhealthy ingredients. It is also vegan, gluten-free, and low on calories!
What does pico de gallo stand for?
The name pico de gallo translates to English as “rooster’s beak” because people originally used to eat it with fingers using the forefinger and the thumb.
What is the difference between pico de gallo and salsa?
The difference between salsa and pico de gallo is that pico is a chunky salsa and can be used as filler for burritos or quesadillas, while restaurant-style salsa is blended and perfect to drizzle over tacos.
More Salsa Recipes
We love this fresh, tangy, sweet, spicy, and colorful salsa. And we hope you will too. If you do, please don’t forget to rate it in the comments below! we’d love to hear from you.
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Mango Pico de Gallo
- knife & cutting board
- mixing bowl
- 1 cup fresh mango (diced)
- 1 ½ cup tomatoes (diced)
- ½ cup red onion (diced)
- 2-3 green chillies (chopped)
- bunch cilantro (chopped)
- 1 lime (juice)
- salt (to taste)
- Place tomatoes, onions, and mango in a bowl.
- Add chilies and cilantro and season with salt.
- Add lime juice and mix well to combine.
- Adjust seasonings and serve immediately.
- Spicy. Adjust spiciness by adding more or fewer chilies, if you use jalapeno peppers you can even cut them longwise and discard veins and seeds for a milder flavor.
- Storage. This salsa can be stored in the fridge for up to 3 days. I don’t recommend freezing it.
*This recipe was originally published on this blog on May 19, 2021. It has been updated and republished on February 2, 2023.*
I also made your pineapple pico de gallo and now this mango version. Neither of them disappointed me! The spicy, tarty and somehow sweet and sour flavour was beyond delicious!
Loved this version of pico de gallo! The mango indeed add a nice touch and now that they are on season is a good idea to make this recipe because is cheaper. I used the salsa as an appetizer and everyone loved it, I also swapped the fresh chilies with canned pickled jalapeno peppers as they are easier to find where I live.
I found this recipe the other night and went to the grocery store for the ingredients. I decided to substitute the peppers for 3 habanero grown in our garden 😋. This recipe was SPICY and complex to our families enjoyment! Thanks for the recipe!!
Oh yes, habaneros are pure evil! but also they pairs nicely with mango pico de gallo :O
I rarely use them because they’re too spicy for me. You can tone down the spiciness by removing seeds and membranes, then soak them a little bit in cold water with a splash of vinegar. That’s what I do when a recipe calls for habaneros :)
This mango pico de gallo goes so well with nachos! My boyfriend and I loves it so much, we always have this ready whenever we binge-watch our favorite shows together. Thank you!