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, dairy-free, keto, low-carb).
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About Mango Pico De Gallo
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 worldwide. The Mango pico de gallo recipe has ripe, juicy mangoes added to the classic recipe.
This no-cook refreshing dip is fruity, tangy, savory, sweet, and spicy and has a chunky texture and bright, vibrant yellow color.
This Mexican mango salsa recipe is a perfect appetizer for game nights, movie nights, house parties, get-togethers, or BBQs. Serve it with chips, crackers, pita bread, or veggie sticks.
This fresh mango salsa recipe is also healthy, vegan, dairy-free, keto, low-carb, and gluten-free. It can be easily scaled if you are making it for a crowd.
Here are some more mango recipes you may like
- Malaysian Mango Salad
- Kale Mango Salad
- Mango Salad Dressing
- Mango Chilli Sauce
- Mango Cucumber Salsa
- Mango Shrimp Ceviche
- Mango Mai Tai
- Mango Nectar
Ingredients
This dip tastes best when made using fresh ingredients. You will find all the ingredients in any grocery store near you.
Mangoes – Mexican Champagne Mangoes are the perfect choice to make this chunky salsa recipe. If not, use other Mexican varieties like Haden or Ataulfo mangoes, Florida mangoes, or Indian varieties like Alphanso or Kesar.
Buy fresh ripe 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, cherry tomatoes, heirloom tomatoes, etc., to prepare this tasty dip. You can also use bottled fire-roasted tomatoes to give this dish a smoky twist.
Lime Juice – Use only freshly squeezed lime juice. Fresh lime juice tastes refreshing. Its taste cannot be replicated with bottled juice. Lime juice can be replaced with lemon juice.
Jalapeno – Remove the seeds from the jalapeno peppers before adding them. Otherwise, it will make the salsa too spicy. You can replace spicy jalapenos with other chilies like serrano chiles or habanero peppers.
You will also need fresh cilantro, onions, and salt. I prefer using red onions, but you can use white onions or yellow onions too.
You can chop avocados, green bell peppers, or pineapple and mix it with mango salsa.
How To Make Mango Pico De Gallo
Preparation
Wash the mangoes and wipe them dry using a kitchen towel. You 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-sized tomatoes (to get ½ cup diced tomatoes) and cut them in half. Discard the seeds. Cut into small cubes.
Peel a large red onion and dice it. You 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 cups peeled and cubed mangoes
- ½ cup diced tomatoes (seeds removed)
- ¼ cup diced red onion
- 2 tablespoon chopped cilantro
- 1 tablespoon chopped jalapeno (seeds removed)
- 1 tablespoon freshly squeezed lime juice
- ½ teaspoon salt
to a large mixing bowl.
Mash them using a potato masher until they come together slightly. 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. Also, press it slightly, and it should give back a little. If it indicates soft flesh, the mango is ripe. If it is firm, let it sit over the counter for 2 to 3 days before you slice it.
Wash the mango and wipe it completely dry using a kitchen towel. Using a knife, peel the mango, 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.
Serving Suggestions
My favorite way of serving Pico de Gallo Con Mango is as an accompaniment with nachos, corn chips, tortilla chips, or crackers. Serve it chilled or at room temperature.
This refreshing appetizer can be used as a flavorful topping for fish tacos, grilled chicken, burrito bowls, or taco salad.
You can also serve this delicious salsa with South Indian pappadums to try something fusion.
Storage Suggestions
This mango salsa will last in the fridge for 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 when consumed immediately.
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Recipe Card
Easy Mango Pico De Gallo Recipe (Mango Salsa)
Equipment
- Potato Masher
Ingredients
- 1 and ½ cups peeled and cubed ripe mango
- ½ cup diced tomatoes (seeds removed)
- ¼ cup diced red onion
- 2 tablespoons chopped cilantro (fresh coriander leaves)
- 1 tablespoon chopped Jalapeno (seeds removed)
- 1 tablespoon freshly squeezed lime juice
- ½ teaspoon salt (or to taste)
Instructions
- 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.
Did you make this recipe? Let me know!