This fruity, sweet, and tangy mango Pico de Gallo, comes together in under 10 minutes using simple ingredients. Serve it with nachos or chips for a perfect summer special accompaniment (vegan, gluten-free).
As mangoes are in season, you have to try some of my other favorite mango recipes too – Malaysian Mango Salad, Mango Habanero Salsa, Kale Mango Salad, Mango Salad Dressing, Mango Chilli Sauce, and Mango Cucumber Salsa.
Jump to:
About This Recipe
Mango Pico de Gallo is a delicious tropical twist to your regular Pico De Gallo which is also known by the name of Pico de Gallo con mango. This Mexican mango salsa is fruity, tangy, sweet, and super refreshing.
Quite popular in Mexican cuisine, Pico de Gallo con mango is a refreshing appetizer is prepared with a combination of fresh and juicy mangoes, tomatoes, onion, jalapeno, cilantro, lime juice, and salt. Just mix in all the fresh ingredients in a bowl and there you have a refreshing accompaniment ready for your chips and nachos.
It is bright yellow in color and is an apt choice to serve for your game/movie nights, house parties, get-togethers, or BBQs.
This dish is,
- Addictive
- Fresh
- Easy + Quick
- Vegan & Gluten free
- Sweet + Savoury + Tangy
- A Summer favorite
Ingredients
Mangoes – If you can get your hands on Champagne mangoes from Mexico, they are a perfect choice to make this salsa. Even the Florida variety mangoes work absolutely fine. If you are living in India, you can go for Alphonso or Kesar, as they are sweet and juicy.
Before buying mangoes, just see they are bright orange in colour and free of soft patches and black marks.
Tomato – You can use any perfectly ripe tomato to prepare this salsa. To give this dish a smoky twist, you can also use fire roasted tomatoes.
Lime Juice – Use only freshly squeezed lime juice.
Jalapeno – Remove the seeds from Jalapeno before adding, otherwise it will make the salsa too spicy.
You can also chop avocados or pineapple and mix it up with the mango salsa.
How to make Mango Pico De Gallo?
Start by preparing the ingredients. Wash the mangoes and wipe them dry using a kitchen towel. We will need approximately 1-2 large mangoes to get 1 and ½ cups of cubed mangoes.
Peel the mango using a serrated knife and slice the flesh away from the pit. Discard the pit. Cut the flesh into ½ inch cubes.
Wash 2 medium size tomatoes (to get ½ cup diced tomatoes) and cut them in half. Discard the seeds. Cut into small cubes.
Peel the onion and dice it. We will need approximately ½ onion to get ¼ cup diced onion.
Chop the cilantro (2 tablespoon) and Jalapeno (1 tablespoon). Remove the seeds from the Jalapeno otherwise, the salsa will become too hot. Juice 1 lime (1 tablespoon juice).
Now add all the ingredients to a mixing bowl and mix using a spoon.
Mash them using a potato masher until they slightly come together. Do not over-mash. The mixture should be coarse with a bite from each ingredient.
Refrigerate for at least 30 minutes. Serve with nachos or chips.
Frequently Asked Questions
I have seen that a ripe mango is very aromatic. So smell the stem ends to check if the mango is ripe or not. Also, press it slightly and it should give back a little. If it is indicating soft flesh, the mango is ripe. In case it is firm, let it sit for 2 to 3 days over the counter before you slice it.
Wash the mango and wipe it completely dry using a kitchen towel. Now, using a knife peel the mango and slice the flesh away from the pit and discard the pit. Cut the flesh into small cubes.
You can also slice the mango along with the skin and take out the flesh using a spoon. Now chop the flesh into small cubes and use them in the salsa.
Yes, absolutely! When fresh mangoes are not in season, you can use frozen mangoes instead. Just thaw them for a few hours in the refrigerator and add in the salsa with other ingredients.
Serving Suggestions
My favorite way of serving Pico de Gallo Con Mango is as an accompaniment with nachos, tortilla chips, or crackers. We love to munch over it, whenever we are watching a game or a movie. It can also be used to top your fish tacos, burrito bowls, or taco salad bowls.
You can also serve it with South Indian pappadums, if you want to try something fusion.
Storage Suggestions
This mango salsa will last in the fridge for about 2 to 3 days when stored in an air-tight container. I always like to make it fresh though, as I think it tastes the best and fresh when consumed immediately.
You might also like
Recipe Card
Mango Pico De Gallo Recipe
Equipment
- Potato Masher
Ingredients
- 1 and ½ cup peeled and cubed ripe mango
- ½ cup diced tomatoes (seeds removed)
- ¼ cup diced red onion
- 2 tablespoons chopped cilantro
- 1 tablespoon chopped Jalapeno (seeds removed)
- 1 tablespoon lime juice
- salt (to taste)
Instructions
- Start by preparing the ingredients. Wash the mangoes and wipe them dry using a kitchen towel. We will need approximately 1-2 large mangoes to get 1 and ½ cups of cubed mangoes.
- Peel the mango using a serrated knife and slice the flesh away from the pit. Discard the pit. Cut the flesh into ½ inch cubes.
- Wash 2 medium size tomatoes (to get ½ cup diced tomatoes) and cut them in half. Discard the seeds. Cut into small cubes.
- Peel onion and dice it. We will need approximately ½ onion to get ¼ cup diced onion.
- Chop the cilantro (2 tablespoon) and Jalapeno (1 tablespoon). Remove the seeds from the Jalapeno otherwise, the salsa will become too hot. Juice 1 lime(1 tablespoon juice).
- Now add all the ingredients to a mixing bowl and mix using a spoon.
- Mash them using a potato masher until they slightly come together. Do not over-mash. The mixture should be coarse with a bite from each ingredient.
- Refrigerate for at least 30 minutes. Serve with nachos or chips.
Did you make this recipe? Let me know!