Mango pico de gallo is a delicious, refreshing salsa perfect for summer gatherings and barbecues. The salsa is typically served as a dip with tortilla chips, however, I also serve it with grilled chicken, bacon wrapped shrimp, and these roasted chickpea tacos.
One thing I love about tomato mango salsa is how quick and versatile it is. If you like a spicier salsa, you can add more jalapeño or even habanero peppers. For a chunkier salsa, dice the ingredients into larger pieces, or for a smoother salsa, use a food processor to chop the ingredients. You can also experiment with different recipe variations, such as using pineapple instead of mango or adding avocado, cucumber, or corn to the mix. Whether you’re looking for a light snack or a flavorful topping for meals, mango pico de gallo is the ultimate summer salsa!
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💞 Why You’ll Love This Recipe
✔️ Mango pico de gallo is easy to make with simple ingredients.
✔️ It adds a touch of color and freshness to any table!
✔️ The recipe is incredibly versatile and can be customized to your taste.
📋 Ingredients For Mango Pico De Gallo
Ingredient Notes
- Mango—Choose soft, but not mushy, mangoes. The riper the mango the more flavor it will have.
- Jalapeño—The heat level of fresh jalapeños can vary quite dramatically. I recommend tasting your jalapeño before adding it to the salsa to get an idea of how spicy it is.
It’s important to note when making substitutions in recipes, the texture and flavor may be slightly different. However, these substitutes are the best options if you are looking to change the original recipe.
Ingredient Substitutions
- Mango—Pineapple is a good substitute for mango.
- Plum Tomatoes—You can use any variety of tomatoes you like. Homegrown cherry tomatoes are terrific in the summertime. You can also substitute canned diced tomatoes.
- Jalapeño—If you love spice, habanero or serrano peppers are great options.
- Cilantro—If you need to make a switch, I recommend substituting fresh basil.
- Red Onion—You can use white onion if you want to. Green onions also work.
Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom of the post, to see the PRINTABLE recipe card with ingredient measurements and complete instructions.
👩🍳 How To Make Mango Pico De Gallo
STEP 1—Remove the skin from the mango using a vegetable peeler.
STEP 2—Carefully sliced the mango flesh from around the inner pit.
STEP 3—Finely dice the mango. You need approximately 1 cup (150g) which is about one small-medium mango.
STEP 4—Slice the stem ends from the tomatoes. Stand the tomatoes on the flat, cut end, and carefully slice them into quarters.
STEP 5—Using a sharp knife, carefully run the blade under the seeds and “guts” of the tomatoes. Discard the seeds and guts.
STEP 6—Finely dice the remaining tomato flesh.
STEP 7—Chop the cilantro, red onion, jalapeño, and garlic as fine as you can and juice the lime. Add all of the ingredients to a bowl.
STEP 8—stir everything together until the ingredients are well distributed. Serve immediately, let it sit on the counter for a couple of hours, or place it (covered) in the fridge to serve later.
🗣 Expert Tips
1. If you don’t own a vegetable peeler use a small sharp paring knife to peel the mango.
2. For a milder salsa, remove the seeds and membrane from the jalapeño before dicing it.
3. Mango pico de gallo may become watery over time. Drain any excess liquid before serving.
📝 Recipe Notes
- For a more intense flavor, you can roast the jalapeño and garlic before adding them to the salsa. Simply place them on a baking sheet and broil for a few minutes or cook them in an air fryer until they are charred and fragrant then proceed with the recipe as written.
- If you like a chunkier salsa, chop the ingredients into larger pieces. For smoother salsa, use a food processor to blend the ingredients.
- To make it ahead of time, chop the salsa ingredients and store them separately in airtight containers in the fridge. Mix together just before serving.
- Transfer leftover salsa to an airtight container and refrigerate for up to 3 days.
- You can freeze mango pico de gallo for up to two months, however, the texture may change slightly after thawing, and the salsa may become more watery.
🙋♀️ Recipe FAQ
The term “pico de gallo” literally means “rooster’s beak” in Spanish. It’s believed that the name comes from the fact that the small pieces of diced ingredients resemble the shape of a rooster’s beak, or because of the shape of your hand when you use a tortilla chip to scoop up the salsa.
Pico de gallo and salsa are both fresh tomato-based salsas, but there are some differences. Pico de gallo is typically made with diced tomatoes, onions, jalapeños, and cilantro. It’s chunky and has a crunchy texture. Salsa, on the other hand, can be made with a variety of ingredients, including cooked tomatoes, tomatillos, peppers, and spices. It can be smooth or chunky and has a saucy texture.
Pico de gallo is typically served cold or at room temperature. It’s a refreshing and cooling salsa that pairs well with spicy or hot dishes.
Pico de gallo becomes watery when the ingredients release liquid, usually because of added salt. Simply drain before serving. To do this, use a slotted spoon or pour the salsa into a strainer and let the liquid drain out.
💃 More Delicious Dips & Sauces
Did you make this mango pico de gallo? Please rate the recipe and tell me how it went in the comments below. Also, stay in touch with me on Instagram, Facebook, and Pinterest to see more delicious food and recipes!
🖨 Recipe
Mango Pico De Gallo
Equipment
- Vegetable peeler
- Sharp knife
- Cutting board
- Citrus squeezer
- Medium-sized bowl
Ingredients
- 1 medium mango
- 3 small plum tomatoes
- ¼ cup cilantro , tightly packed, leaves and stems
- ¼ small red onion
- 1 small jalapeño
- 1 clove garlic
- ½ teaspoon flaky salt
- 1 small lime
Instructions
- Remove the skin from the mango using a vegetable peeler. Carefully slice the mango flesh from around the inner pit. Finely dice the mango. You need approximately 1 cup (150g) which is about 1 small-medium mango.
- Slice the stem ends from the tomatoes. Stand the tomatoes on the flat, cut end and carefully slice them into quarters. Using a sharp knife, carefully run the blade under the seeds and "guts" of the tomatoes. Discard the seeds and guts. Finely dice the remaining tomato flesh. You need 1 cup (175 g) of diced tomato which is about 2 large or 3 small plum tomatoes.
- Chop the cilantro, red onion, jalapeño, and garlic as fine as you can and juice the lime.
- Add the diced mango and tomatoes, chopped cilantro, 1 tablespoon of red onion, ½ of the chopped jalapeno, chopped garlic, flaky salt, and 1 tablespoon of fresh lime juice to a medium-sized bowl. Stir until the ingredients are well distributed then adjust the seasonings to taste. Serve immediately, let it sit on the counter for a couple of hours, or place it (covered) in the fridge to serve the next day.
Notes
- For a more intense flavor, you can roast the jalapeño and garlic before adding them to the salsa. Simply place them on a baking sheet and broil for a few minutes or cook them in an air fryer until they are charred and fragrant then proceed with the recipe as written.
- If you like a chunkier salsa, chop the ingredients into larger pieces. For smoother salsa, use a food processor to blend the ingredients.
- To make it ahead of time, chop the salsa ingredients and store them separately in airtight containers in the fridge. Mix together just before serving.
- Transfer leftover salsa to an airtight container and refrigerate for up to 3 days.
- You can freeze mango pico de gallo for up to two months, however, the texture may change slightly after thawing, and the salsa may become more watery.
Cindy Mom the Lunch Lady says
I’ve never added tomato to my mngo salsa, but I love the flavours in this piccolo. Totally will be trying this soon!