Fresh Mango Pico de Gallo
Recipe Snapshot Fresh Tropical Flavor This mango pico de gallo recipe came together because we wanted something that tasted like pico de gallo but with a more fruity and tropical flavor. The mango adds sweetness without overpowering the tomatoes and red onions, and the lime, jalapeño, and cilantro keep everything tasting bright and fresh. It’s…
Recipe Snapshot
- What You’re Making: fresh mango pico de gallo salsa with tomatoes, cilantro, onions, jalapeño, and lime.
- Skill Level: Beginner-friendly
- Ready In: About 10 minutes
- Main Method: Chopping ingredients and mixing them together
- Might Look Tricky Because: There are a few different things to chop
- Actually Easy Because: The chopping can be rustic or imperfect
- Flexible Ingredients: if you hate cilantro, you can leave it out
- You’ll Know It’s Done When: Everything is chopped, mixed, and you’ve got a chip in your hand!
- Serve With: Tortilla chips, grilled chicken or fish, Fresh Orange Margaritas, or our Crispy Avocado Tacos or Sheet Pan Shrimp Tacos.
Fresh Tropical Flavor
This mango pico de gallo recipe came together because we wanted something that tasted like pico de gallo but with a more fruity and tropical flavor. The mango adds sweetness without overpowering the tomatoes and red onions, and the lime, jalapeño, and cilantro keep everything tasting bright and fresh. It’s great scooped up with tortilla chips or piled on top of grilled chicken or fish or your favorite taco.
Pull Up A Chair
Rachel: I can just eat this by itself with a bag of tortilla chips. It’s so good.
Emily: Same…but it’s even better on avocado tacos!
Why You’ll Love This Mango Pico de Gallo
- Ready in about 10 minutes. If you’ve got one of those handy veggie choppers, it could take even less time. (We don’t advise putting the tomatoes or mangos through it, though!)
- Fresh and bright flavors that taste like summer. Mangos peak in the summer here in the United States, so this mango salsa is especially delicious in hotter months.
- Great for parties or when you want something easy and fresh. This recipe is super easy to double for parties. It also makes a great snack for yourself.
- Easy to adjust the heat level. If you want it to be spicier, dice up a second jalapeño or add a serrano for even more heat. Skip the jalapeño if you want it mild.
- Delicious as a dip or topping. We like to eat this mango pico de gallo with tortilla chips or on top of Baja fish tacos or even our vegetarian avocado tacos.
Ingredients in Mango Pico de Gallo
- Tomatoes – the base of any pico de gallo. We like Roma tomatoes because they’re more firm than other types.
- Mango – for tropical fruit flavor. Try to find a mango that’s soft but still has a little firmness to it. Too hard and it’ll be too sour, too soft and it’ll be too mushy.
- Red onion – we like the color of red onions, but you can use any kind of onion.
- Cilantro – for fresh herby and slightly floral flavor.
- Jalapeño – for mild fresh heat.
- Lime – the acidity in limes adds freshness and balances out the mango.
- Salt – to enhance the flavor of the ingredients.
How To Make Mango Pico de Gallo
- Add the mangos, tomatoes, cilantro, jalapeno, and red onion to a medium sized mixing bowl.
- Squeeze in the lime juice and the salt and gently mix with the other ingredients. Taste for seasoning and add more, if needed.
- Serve with tortilla chips, a margarita, on shrimp tacos or avocado tacos, or with your favorite protein.
How To Pick A Ripe Mango
When choosing the perfect mango, there are a few things to look for. First, give it a gentle squeeze to feel how ripe it is. It should give slightly to pressure, similar to a ripe avocado or plum, but it shouldn’t feel mushy. Next, smell the stem end. A ripe mango will usually have a slightly sweet and fruity aroma. Finally, don’t rely on color only. Different varieties ripen differently, and some stay mostly green even when they’re ripe. For this recipe, the texture is just as important as the sweetness, so choose a mango that’s ripe but still firm enough to dice.
How To Cut A Mango
There are many ways to cut a mango. Whichever way you cut it, you want to separate the fruit from the outer skin and the flat seed in the center.
To cut a mango for this recipe, first place the mango on a cutting board with the narrower edge toward you with the stem end pointing up. Then with a sharp knife, cut off the two sides of the mango (often called “cheeks”) on either side of the seed. Aim your knife a little off from the center and cut the sides off around the seed. If you feel resistance or hear a scraping sound, it means you’ve cut too close to the seed so move your knife farther away from the seed and continue.
Place one of the mango cheeks on the cutting board, the skin side facing down. Carefully cut through the flesh in one direction, then the other direction, creating a grid pattern, but be careful not to cut through the skin. Then use a spoon to scoop the cubes away from the skin.
Our Tips for Pico de Gallo Salsa with Mangos
What To Serve With Mango Salsa Fresca
This fresh salsa with mango can be used in so many delicious ways. Serve it with:
- Tortilla chips.
- On top of tacos. It’s particularly good with fish, shrimp, avocado, grilled chicken, salmon, or carne asada tacos.
- Stack it up on a burger or pulled pork sandwich.
- Pile on top of a juicy steak.
- Build it into a burrito bowl.
- Top nachos or quesadillas with mango pico de gallo.
How To Store This Mango Salsa
Store leftovers in an airtight container in the refrigerator for up to 2 days. The tomatoes and mango will continue releasing liquid as they sit, so give everything a good stir before serving again. We don’t recommend freezing it.
FAQs: Mango Pico de Gallo
Mango Pico de Gallo Recipe
Ingredients
- 2 Roma tomatoes diced (a little over 1 cup)
- 1 large mango (or 2 small ones) diced (seed and peel removed)
- 1/4 red onion diced (about 1/2 cup)
- 1/2 cup cilantro chopped
- 1 jalapeño minced
- 1 tbsp lime juice
- ¼ tsp salt plus more to taste
Instructions
- Add the mangos, tomatoes, cilantro, jalapeño, and red onion to a medium sized mixing bowl.2 Roma tomatoes, 1 large mango (or 2 small ones), 1/4 red onion, 1/2 cup cilantro, 1 jalapeño
- Squeeze in the lime juice and the salt and gently mix with the other ingredients. Taste for seasoning and add more, if needed.1 tbsp lime juice, ¼ tsp salt
- Serve with tortilla chips, a margarita, on shrimp tacos or avocado tacos, or with your favorite protein.
Seriously, Put This Salsa On Everything
Like many Southern Californians, we love salsa, and pico de gallo has a special place on our table. Adding mango to it gives it an extra bright tropical note that gives depth to whatever you pair it with. And with a prep time of about 10 minutes, it’s definitely worth making.
