Sweet, tangy, refreshing and packed with the flavors of summer, this mango Pico de Gallo recipe is going to be your next favorite!
It is a nice tropical twist on your traditional Pico de Gallo recipe- one that you’ll love every bite of.
The fresh mango adds a nice bit of tanginess and sweetness to the salsa fresca, but that isn't all. With the avocado added in, it is actually one of the healthiest salsa recipes you could try.
And when fresh mangoes were in season, I knew I had to put them to use too!
The chopped mango, the spicy jalapeño and the other ingredients turn this into the perfect salsa to try out this summer.
- What's So Great About the Recipe?
- Ingredients For the Mango Pico de Gallo Recipe
- How to Make the Mango Pico de Gallo
- Substitutions & Variations
- 💭Top Tip
- How to Store the Leftover Mango Pico de Gallo
- Tips & Tricks to Nail the Recipe
- More Recipes
- How to Serve the Mango Pico de Gallo
- Related Recipes
- Mango Pico de Gallo
- Food Safety
What's So Great About the Recipe?
My favorite part about this mango Pico de Gallo recipe is the fact that it is naturally vegan and gluten free.
I absolutely love this recipe for its simplicity and the fact that I can also customize it.
If you love mango, you’ve definitely got to give this delicious mango salsa recipe a shot.
Ingredients For the Mango Pico de Gallo Recipe
To make a delicious mango Pico de Gallo, here’s what you’ll need.
Avocado: Avocados bring a nice bit of creaminess to this salsa.
Mango: Fresh sweet mangos bring in the perfect blend of sweet and tangy flavors. Remember to choose a ripe mango for best results.
And if you pick some extras, you can always use them to make a nice Mexican-style mango tajin snack.
Tomatoes: Use ripe, juicy and fresh tomatoes to make this Mexican salsa.
Red onion: Red onions add a bit of crunch and some pungent flavors to the salsa.
Cilantro: Finely chopped cilantro brings a nice bit of freshness and a pop of color to the dish.
Jalapeños: I used fresh jalapeño peppers to add that kick of spice to the Pico de Gallo. You can adjust the amount you want to use based on your taste preference.
Seasonings: I used simple seasonings- salt, sugar and black pepper. You can tweak and play around with the seasonings to your liking.
Lime juice: Fresh lime juice really ties all the flavors together in this easy mango Pico de Gallo recipe.
See recipe card for quantities.
How to Make the Mango Pico de Gallo
Making Pico de Gallo is super easy. Ready to try this recipe? Here’s what you need to do.
Use a sharp knife to finely dice all the ingredients.
Add your seasonings and lime juice and give it all a good mix.
Taste and adjust seasonings - add more or less to your liking.
Refrigerate the salsa for at least 20 minutes before you serve.
Substitutions & Variations
- If you don’t have jalapeños or just want a bit of variation, you can use habanero peppers instead and make a nice mango habanero salsa.
- You could also try out a variation and use pineapple instead of mango, and whip up a pineapple Pico de Gallo. That’s actually exactly what I did too.
- You can choose any kind of tomatoes for this recipe- cherry tomatoes, Roma tomatoes or plum tomatoes.
- If you don’t have the red onion that the recipe calls for, you can use white or yellow onions instead. This can actually be great if you don’t prefer the pungent flavor that red onions usually have.
This colorful salsa tastes even better the next day, when all the ingredients get slightly soft but still retain their flavors and crunch factor.
How to Store the Leftover Mango Pico de Gallo
Since this homemade mango Pico de Gallo is made using fresh ingredients, it is best to store it for no longer than 3-4 days.
You can make this recipe a day ahead of time if you want to- just remember to store it in an airtight container in the refrigerator.
If you’re making it in advance, I would recommend adding lime juice and salt towards the end- an hour or two before you serve it. This will help keep the veggies from releasing water and getting all soggy.
And if you're wondering if it is okay to freeze Pico de Gallo or any other salsa for that matter, I've outlined a detailed post about just that!
Tips & Tricks to Nail the Recipe
- Serrano peppers can also be a great alternative to the jalapeno peppers that this recipe calls for.
- Another great tip to keep in mind while making Pico de Gallo and salsa is to remove the seeds and the central portion of the tomatoes before you chop them up. This will help keep the salsa from getting watery.
- I've used avocado as an extra addition, but you can also swap that and the mango for some fresh pineapple and turn it into a pineapple Pico de Gallo. Fruit Pico de Gallo actually has a great blend of flavors that you can team up with lots of different appetizer recipes.
- For a nice bit of tangy and spicy flavor, you can also sprinkle some Tajin spice mix into it.
How to Serve the Mango Pico de Gallo
Sure, you can serve this chunky salsa with tortilla chips as a snack, but there’s so much more you can do with it.
Here are a few good serving ideas and suggestions to get you inspired.
My favorite way to serve this mango Pico de Gallo is to team it up with my tacos. Its spicy flavor makes it the perfect teammate with fish tacos or shrimp tacos in particular.
As an Appetizer
This salsa tastes great when served as an appetizer too! I like to pair it with some grilled chicken or any simple meal that needs a bit of a tangy, flavorful element to it.
With Mexican Recipes
Just like any traditional salsa, you can serve this fresh mango salsa with any of your favorite Mexican foods like quesadillas, burritos, burrito bowls, enchiladas and tostadas!
You absolutely can! Just remember that green mangos are usually quite sour and tangy, so you might need to cut down on the amount of lime juice you’re adding in, and add some more sugar to bring in some sweetness.
Salsa Cruda quite literally means a salsa made using raw ingredients, and since none of the ingredients that go into this recipe are cooked, it does qualify!
Looking for other recipes like this? Try these:
Mango Pico de Gallo
- 1 mango chopped
- 1 red onion chopped
- 1 jalapeno finely chopped
- ½ avocado chopped
- 1 tomato chopped
- 2 tablespoon lime juice
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon sugar
- Fresh cilantro chopped
- Use a sharp knife to finely dice all the ingredients.
- Add your seasonings and lime juice and give it all a good mix. Taste and adjust seasonings - add more or less to your liking.
- Refrigerate the salsa for at least 20 minutes before you serve.
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove