This Pico de Gallo variation is so easy to throw together. Simply add juicy mangos, onion, peppers, and cilantro together for a delicious Mango Pico de Gallo. You can enjoy this delicious salsa with tortilla chips, serve it with grilled salmon, or even add it to tacos.
Tortilla chips and fresh salsa / pico de gallo are my absolute weakness. If you put a bowl of this Pineapple Salsa down in front of me, it will be gone pretty quick, guaranteed.
Traditional ingredients in pico de gallo include roma tomatoes, onions, fresh lime juice, and sometimes jalapeno peppers. Here is one of my favorite traditional pico de gallo recipes.
I love these recipes so much, I decided it was time to experiment with another Pico de Gallo Recipe…
Enter: Mango Pico de Gallo.
This fresh mango salsa recipe is made using mangos, 2 kinds of peppers, cilantro, red onion, and lime juice. It is so simple, but very refreshing and so delicious when served as a garnishment or by itself as a snack!
Why Make this Recipe?
- 15 Minutes: This recipe only takes 15 minutes to throw together and absolutely no cook time. Just chop and serve!
- Great as Garnishment: I love serving this recipe by itself, but I also have enjoyed serving it as a side dish with grilled chicken or salmon. This is a great way to add extra flavor to any meal.
- Refreshing: This is a favorite recipe for me in the summertime. It is great in warm weather when you want something sweet and healthy to snack on!
What Do I Need to Make this Recipe
Ingredients
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
- Mangos: You can use any kind of mango you’d like, but I use the Tommy Atkins Mango (the common mango variety typically found in US grocery stores). If you are using a smaller variety of mango, you may need to use 3-4 in order to get the same amount. Make sure to use a ripe mango!
- Red Bell Pepper: You can sub any other color of bell pepper.
- Red Onion: My favorite variation in salsas. You can also swap this for yellow onion or white onion.
- Tomatoes: I like to use roma tomatoes, but you can also use cherry tomatoes or plum tomatoes if you prefer them.
- Jalapeño: You can omit the seeds from the jalapeño peppers if you want a less spicy flavor. For a spicier option, use serrano peppers.
- Lime Juice: I recommend juicing a fresh lime if possible, but you can also use the pre-packaged lime juice if necessary.
Tools
- Cutting Board & Knife
- Mixing Bowl
How to Pick the Right Mango
Picking the right mango is easy! Simply give the mangos a squeeze. You want the mango to have a little bit of “give” without being overly squishy. A rock hard mango means it is not ready to eat yet.
How to Make this Recipe
Making this Mango Pico de Gallo is so easy!! Simply follow the one step below:
Make sure all of the ingredients are chopped into small pieces. Then add all of the ingredients into a large bowl and mix to combine.
Serve with tortilla chips, tacos, or on salmon/chicken. Enjoy!
Expert Tips
- Feel free to add any other ingredients to this that you think sound delicious, including pineapple, avocado, etc.
- Keep the salsa refrigerated until it’s time to serve.
- This recipe is best made from May through August when mangos are in season. Of course, you can make it any time of year if you can find them in the grocery store!
- You can use a vegetable chopper to make the prep time on this recipe go by even faster.
- Make sure to use the freshest ingredients. Fresh Mangoes, fresh tomatoes, and fresh cilantro are a game changer when making fresh pico de gallo.
- This recipe is gluten free and dairy free. It is also low carb, vegetarian, and vegan!
Recipe FAQs
Mexican salsa tends to be made with cooked ingredients, while Pico de Gallo is made with raw, fresh ingredients.
Additionally, the ingredients to make salsa are normally pulsed together until the consistency is pretty watery. In Pico de Gallo, the fresh ingredients are all chopped and diced, then mixed together to make an appetizer with a chunky texture.
The options of ways to enjoy this Mango Pico de Gallo are endless!
Serving this recipe with tortilla chips is an obvious solution. The saltiness and crunch of the chips pairs well with the sweetness of the mango. This would be a great snack to serve at the lake house or in front of the pool.
You can also use it as a topping for Mexican recipes, such as burrito bowls, tacos, or quesadillas.
I love to serve baked chicken with Balsamic Glaze and this Mango Pico de Gallo on top. It would also be great with grilled fish, especially salmon.
You can store leftovers in an airtight container for up to 3 days. Keep an eye on the salsa. If it starts to get watery or the ingredients start to turn brown before that, throw the salsa away.
Pico de Gallo is also called Salsa Cruda, Salsa Bandera, Salsa Fresca or Chunky Salsa.
Yes! Pico de Gallo is made entirely out of fresh fruits, vegetables, and herbs. This is a very healthy snack (depending on what you pair it with, of course). Mangos are also rich in Vitamin C, making them the perfect choice for a healthy snack.
Did you enjoy this recipe for Mango Pico de Gallo? If so, make sure to check out these other recipes I picked out just for you:
- Eggs with Salsa
- Pineapple Coconut Agua Fresca from Mexico
- Mango Pineapple Smoothie
- Mango with Sticky Rice from Brunei
If you make this recipe at home, leave a review/comment on this post letting us know what you thought!
And don’t forget to share a photo of your finished product on Facebook and Instagram and tag @TheForeignFork and hashtag #TheForeignFork.
Mango Pico de Gallo
Equipment
- Cutting Board/Knife
- Mixing Bowl
Ingredients
- 2 mangoes, finely diced
- 1 red bell pepper, finely diced
- ⅓ cup red onion, finely diced
- 3 tbsp cilantro, chopped
- 1 jalapeno, finely diced
- Juice of 1 lime
- ½ tsp kosher salt
Instructions
- Add all of the ingredients into a bowl and mix to combine.
- Serve with tortilla chips, tacos, or on salmon/chicken. Enjoy!
Notes
- Mangos: You can use any kind of mango you’d like, but I use the Tommy Atkins Mango (the common mango variety typically found in US grocery stores). If you are using a smaller variety of mango, you may need to use 3-4 in order to get the same amount. Make sure to use a ripe mango!
- Red Bell Pepper: You can sub any other color of bell pepper.
- Red Onion: My favorite variation in salsas. You can also swap this for yellow onion or white onion.
- Tomatoes: I like to use roma tomatoes, but you can also use cherry tomatoes or plum tomatoes if you prefer them.
- Jalapeño: You can omit the seeds from the jalapeño peppers if you want a less spicy flavor. For a spicier option, use serrano peppers.
- Lime Juice: I recommend juicing a fresh lime if possible, but you can also use the pre-packaged lime juice if necessary.
- Feel free to add any other ingredients to this that you think sound delicious, including pineapple, avocado, etc.
- Keep the salsa refrigerated until it’s time to serve.
- This recipe is best made from May through August when mangos are in season. Of course, you can make it any time of year if you can find them in the grocery store!
- You can use a vegetable chopper to make the prep time on this recipe go by even faster.
- Make sure to use the freshest ingredients. Fresh Mangoes, fresh tomatoes, and fresh cilantro are a game changer when making fresh pico de gallo.
- This recipe is gluten free and dairy free. It is also low carb, vegetarian, and vegan!
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