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Mango pico de gallo in a scalloped bowl with red onions, tomatoes, and cilantro.
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Mango Pico de Gallo

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.
Course Appetizer
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 2 cups
Calories 153kcal
Author Alexandria Drzazgowski

Equipment

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

Recipe Copyright The Foreign Fork. For educational or personal use only.
  • 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!

Nutrition

Serving: 1serving | Calories: 153kcal | Carbohydrates: 38g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 587mg | Potassium: 533mg | Fiber: 5g | Sugar: 32g | Vitamin A: 4219IU | Vitamin C: 162mg | Calcium: 35mg | Iron: 1mg