Mango Pico De Gallo
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
- Cilantro: Fresh cilantro is key for the best flavor. Look for vibrant green leaves with no signs of wilting.
- Garlic: Fresh garlic provides the best flavor.
- Jalapeño: Jalapeños vary in heat. Taste a small piece before adding it to the salsa. You can remove the seeds and white membrane for a milder salsa.
- Lime: Fresh lime juice is essential. Bottled lime juice will not provide the same bright, acidic flavor.
- Mango: Choose a ripe mango that gives slightly when pressed gently. The skin color can vary depending on the variety, but avoid green mangoes.
- Plum Tomatoes: Look for tomatoes that are firm but have a slight give. Avoid mushy or bruised tomatoes.
It’s important to note that when making substitutions in recipes, the texture and flavor may be slightly different. However, these substitutes are the best options for changing the original recipe.
Ingredient Substitutions
- Cilantro: Flat-leaf parsley offers a slightly peppery flavor that can work in a pinch. However, the taste will be different.
- Garlic: You can use garlic powder to taste, about ⅛ teaspoon at a time, in place of fresh garlic. You can also omit it completely.
- Jalapeño: Serrano peppers are hotter than jalapeños, so use less. Poblano peppers, which are generally milder, can also be used.
- Lime: Lemon juice can be substituted but, of course, has a different flavor.
- Mango: Pineapple or peaches can be used for a similar sweetness and tropical twist. Papaya can also be used with a slightly different flavor profile.
- Plum Tomatoes: Any tomatoes can be used as an alternative. You can use finely chopped bell peppers for sweetness and crunch if you don’t have tomatoes.
- Red Onion: White, yellow, or even green onion can stand in for red if you need.
Recipe Variations
Try any of the following for a twist on this mango pico de gallo recipe:
- Avocado: Dice some avocado and fold it into the salsa just before serving for a creamy texture. Avocado browns quickly, so try to add it at the last minute.
- Extra Heat: Add more jalapeno or substitute with a hotter pepper like serrano for a fiery kick.
- Fresh Herbs: Stir in a handful of chopped fresh mint or basil.
- Pickled Jalapeños: For a tangy and spicy addition, add a spoonful of your favorite chopped pickled jalapenos
- Sweet Bell Peppers: Add a diced bell pepper (any color) for extra sweetness and crunch.
- Sweetness: Balance the heat with a touch of sweetness by adding a teaspoon of honey or agave nectar.
Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom 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 slice the mango flesh from around the inner pit.
STEP 3: Finely dice the mango. You need approximately 1 cup (150g), about one small-medium mango.
STEP 4: Slice the stem ends from the tomatoes. Stand the tomatoes on the flat 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 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.
3. Mango pico de gallo may become watery over time. Drain any excess liquid before serving or serve with a slotted spoon.
Recipe Notes
- For more intense flavor, roast the jalapeño and garlic before adding them to the salsa. 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 a smoother salsa, blend the ingredients in a food processor.
- To make ahead of time, chop the salsa ingredients and store them separately in airtight containers in the fridge. Mix just before serving.
Storage
- Transfer leftover salsa to an airtight container. It will keep in the refrigerator for up to 3 days.
- I don’t recommend freezing this salsa.
Recipe FAQ
“Pico de gallo” means “rooster’s beak” in Spanish. It’s believed that the name comes from the small pieces of diced ingredients resembling a rooster’s beak or from the shape of your hand when you use a tortilla chip to scoop up the salsa.
Pico de gallo and salsa are fresh tomato-based salsas, but some differences exist. Pico de gallo is typically made with diced tomatoes, onions, jalapeños, and cilantro. It’s chunky and has a crunchy texture. On the other hand, salsa can be made with various 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. Drain before serving. To do this, use a slotted spoon or pour the salsa into a strainer and let the liquid drain.
More Delicious Sauces & Dips
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!
Printable Recipe Card
Mango Pico De Gallo
Special 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.
Recipe Notes
- For more intense flavor, roast the jalapeño and garlic before adding them to the salsa. 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 a smoother salsa, blend the ingredients in a food processor.
- To make ahead of time, chop the salsa ingredients and store them separately in airtight containers in the fridge. Mix just before serving.
Storage
- Transfer leftover salsa to an airtight container. It will keep in the refrigerator for up to 3 days.
- I don’t recommend freezing this salsa.
I’ve never added tomato to my mngo salsa, but I love the flavours in this piccolo. Totally will be trying this soon!
A twist on this, what we do in FL, swap the tomato out for avocado & skip the garlic. 😋
OMG YESSSSSS. That sounds amazing!😍🥑