Serve this fresh mango pico de gallo recipe as a tasty dip or topping for chicken or fish. The sweet and spicy salsa tastes so good you may just eat it with a spoon!
Where Does Mango Salsa Originate from?
The culinary expertise of combining raw vegetables and fruit for salsa can be traced back to pre-Columbian times in Central and South America. Salsa was a staple throughout history in Aztec, Mayan, and Incan cuisine.
Key Ingredients
- Onion: I enjoy the sharpness of red onion, but you can replace them with green onion, shallot, or white onion.
- Jalapeño: When preparing salsa for a large gathering, jalapeños are my go-to since they tend to be less spicy, but Fresno chiles produce a similar result. Try serrano or habanero peppers if you want more heat.
- Lime: Include the lime zest and lime juice from two limes to flavor the mango pico de gallo.
- Olive Oil: Olive oil works alongside the citrus to balance the flavor of the dip.
- Cilantro: Finish the salsa with finely chopped fresh cilantro.
- Tomato: I use deseeded Roma tomatoes since they have less liquid than other varieties.
- Mangos: Ripe mangos produce the best results.
- Spices: Lightly season the mango salsa with salt and black pepper.
Additions and Substitutions
- I suggest using bell peppers instead of jalapeños if you think the salsa will be too spicy.
- The diced mango adds natural sweetness, but stir in a little agave nectar or honey for a sweeter dip.
- Add ingredients like chopped avocado, strawberries, pineapples, or black beans.
How to Make Mango Pico De Gallo
The full recipe with measurements is in the recipe card below.
Step 1: Add onion, jalapeño pepper, lime juice, lime zest, olive oil, salt, black pepper, and cilantro to a serving bowl, and stir to combine.
Step 2: Then, gently fold in the tomatoes and mangos, careful not to over mix. Then, store it in the fridge for 1-2 hours before serving it for maximum flavor.
Expert Tips
- Chop the ingredients as finely and evenly as possible with a chef’s knife for the perfect bite, or use a vegetable chopper to reduce some of the work. The mango pieces will be slightly larger than the vegetables, but that’s okay.
- If you need help preparing the mangos for the salsa, check out these tips and tricks for how to cut a mango.
- Make the salsa at least 30 minutes ahead of time. Then, transfer it to the fridge until you are ready to eat for the best results; it is worth the wait!
How to Select a Ripe Mango
Ripe, not overly ripe, mangos work best for salsa recipes, and here’s how to find them!
- Appearance: Color is more of an indicator of the type of mango and has less to do with ripeness. Instead, look for a more rounded shape.
- Touch: The outside of the mango should feel soft but not mushy.
- Smell: A ripe mango will have a fruity aroma near the stem.
If you enjoy the dip, try more homemade salsa recipes!
Serving Suggestions
Mango pico de gallo features ripe and juicy mango, jalapeño peppers, onion, tomato, and fresh lime juice to create a delicious side dish, topping, or garnish.
- Seafood: Blackened Mahi Mahi, Furikake Salmon, Ceviche de Camaron Tostada
- Chicken: Roasted Jerk Chicken, Grilled Chicken Drumsticks, Peruvian Chicken, Oven Baked Drumsticks, Quesadillas
- Beef: Burrito Bowls
- Tacos: Carne Asada Tacos, Jerk Shrimp Tacos, Blackened Mahi Mahi Tacos, Black Bean Tacos
- Dippers: Tortilla Chips, Crackers, Pita Chips, Tostadas, Air Fried Plantains
How Should I Store the Leftovers?
If you end up with any leftovers, store the mango pico de gallo in an airtight container for 2-3 days.
Mango Pico De Gallo
- ½ red onion, finely diced
- 1 jalapeño pepper, stem and seeds removed, finely diced
- 1 teaspoon lime zest
- lime juice, 2 limes
- 1 tablespoon extra-virgin olive oil
- ¼ cup cilantro leaves, finely chopped
- 1 Roma tomato, deseeded, and finely diced
- 3 medium mangos, peeled and chopped
- kosher salt,
- black pepper
- Add onion, jalapeño pepper, lime juice, lime zest, olive oil, salt, black pepper, and cilantro to a serving bowl, and stir to combine.
- Then, gently fold in the tomatoes and mangos, careful not to over mix. Then, store it in the fridge for 1-2 hours before serving it for maximum flavor.
- Chop the ingredients as finely and evenly as possible with a chef’s knife for the perfect bite, or use a vegetable chopper to reduce some of the work. The mango pieces will be slightly larger than the vegetables, but that’s okay.
- If you need help preparing the mangos for the salsa, check out these tips and tricks for how to cut a mango.
- Make the salsa at least 30 minutes ahead of time. Then, transfer it to the fridge until you are ready to eat for the best results; it is worth the wait!