This Easy Mango Pico De Gallo (Mango Salsa) is fruity, sweet, and spicy and comes together in under 10 minutes using simple ingredients. Serve it with nachos, chips, rice, or tacos for a perfect summer special accompaniment (vegan, gluten-free).
About This Recipe
Mango Pico De Gallo (Mango Salsa, Pico De Gallo Con Mango) is a delicious tropical twist to the classic Pico De Gallo recipe.
Pico De Gallo is also known by other names like salsa, salsa fresca, salsa bandera or salsa cruda. It is one of the most popular Mexican recipes and has become popular all around the world. Mango pico de gallo recipe has ripe juicy mangoes added to the classic recipe.
This refreshing dip is fruity, tangy, savory, sweet, and spicy in taste, and has a chunky texture and bright vibrant yellow color.
Mexican mango salsa recipe is a perfect appetizer to serve for game nights, movie nights, house parties, get-togethers, or BBQs. Serve it with chips, crackers, pita bread, or veggie sticks.
Fresh mango salsa is healthy, vegan, and gluten free too.
This Mexican salsa recipe can be easily scaled if you are making it for a crowd.
This dip tastes best when made using fresh ingredients. You will all the ingredients in any grocery store near you.
Mangoes – Mexican Champagne Mangoes are the perfect choice to make this salsa recipe. If not, use other Mexican varieties like Haden or Ataulfo mangoes, Florida mangoes, or Indian varieties like Alphonso or Kesar.
Buy the ripe fresh mangoes that smell fruity, give back a little when pressed, and are free of soft patches and black marks.
Tomatoes – You can use any ripe fresh tomatoes like Roma tomatoes, plum tomatoes, etc to prepare this salsa. To give this dish a smoky twist, you can also use bottled fire-roasted tomatoes.
Lime Juice – Use only freshly squeezed lime juice. Fresh lime juice tastes really refreshing. Its taste cannot be replicated with bottled juice.
Jalapeno – Remove the seeds from jalapeno peppers before adding, otherwise it will make the salsa too spicy. You can replace jalapeno with other chilies like serrano chiles, or habanero peppers.
You will also need fresh cilantro, onion, and salt. I prefer using a red onion, but you can use white onion too.
You can also chop avocados, green bell pepper, or pineapple and mix it up with the mango salsa.
How To Make Mango Pico De Gallo
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 sharp paring knife and slice the flesh away from the pit. Discard the pit. Cut the flesh into ½ inch cubes or small pieces.
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 tbsp) and Jalapeno (1 tbsp). Remove the seeds from the Jalapeno otherwise, the salsa will become too hot. If you want extra-spicy salsa, then leave the seeds.
Juice 1 lime (1 tablespoon juice).
Make The Salsa
Add 1 and ½ cup peeled and cubed mangoes, ½ cup diced tomatoes, ¼ cup diced red onion, 2 tablespoon chopped cilantro (fresh coriander leaves), 1 tablespoon chopped jalapeno (seeds removed), 1 tablespoon freshly squeezed lime juice, and ½ teaspoon salt to a large bowl.
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.
Check for salt and lime juice and add more if needed.
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 end 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 them to the salsa with other ingredients.
My favorite way of serving Pico de Gallo Con Mango is as an accompaniment with nachos, corn chips, tortilla chips, or crackers.
This refreshing appetizer can also be used to top fish tacos, grilled chicken, burrito bowls, or taco salad bowls.
You can also serve it with South Indian pappadums if you want to try something fusion.
This mango salsa will last in the fridge for about 2 to 3 days when stored in an airtight 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
Mango Pico De Gallo Recipe (Mango Salsa)
- Potato Masher
- 1 and ½ cups peeled and cubed ripe mango
- ½ cup diced tomatoes (seeds removed)
- ¼ cup diced red onion
- 2 tablespoons chopped cilantro (coriander leaves)
- 1 tablespoon chopped Jalapeno (seeds removed)
- 1 tablespoon freshly squeezed lime juice
- ½ teaspoon salt (or to taste)
- Add all the ingredients to a large bowl.
- 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.
- Check for salt and lime juice and add more if needed.
- Refrigerate for at least 30 minutes. Serve with nachos or chips.