Mango Pico De Gallo – Sweet, spicy, and easy to make- serve our fresh mango pico de gallo recipe as a tasty dip or topping; this salsa is so good you’ll want to eat it with a spoon.
Colorful and full-of-flavor, mango pico de gallo uses fresh mango, jalapeño, onion, tomato, and lime juice to create a delicious side, topping, or garnish you’ll want to serve with everything.
WHAT YOU NEED TO MAKE THIS RECIPE
- Onion: I prefer the sharpness of red onion in this recipe.
- Jalapeño: When making salsa for a large gathering, jalapeños are my chili of choice since they’re less spicy. If you love jalapeños but crave more spice, leave the seeds and membrane intact when chopping them or use a serrano or habanero for more heat.
- Lime: I use the zest of one lime and juice from two limes to flavor our mango pico de gallo.
- Olive Oil: Olive oil works alongside the citrus to create balance.
- Cilantro: This highly debated herb flavors the side, but leave it out if it’s not your thing, and try basil instead.
- 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 kosher salt and coarse ground black pepper.
HOW TO CHOOSE THE RIGHT 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.
EXPERT TIPS
- Finely dice all the ingredients apart from the mango for the perfect contrast in flavor and texture. If you need help preparing mangos for this salsa, check out our how to cut a mango guide.
- If you don’t have access to ripe mangos, leave unripened mangos on the countertop at room temperature; they will take a few days to ripen.
- For best results, make the salsa ahead of time and leave it in the fridge until you’re ready to eat. It’s so worth the wait!
SEARCHING FOR MORE LIKE THIS?
If you love this recipe, try one of these salsas and dips!
SERVING SUGGESTIONS
- Blackened Mahi Mahi, Furikake Salmon
- Carne Asada Tacos, Shrimp, Fish, or Black Bean Tacos
- Tortilla Chips, Crackers
- Vegetable Chopped Salad
- Roasted Jerk Chicken, Grilled Chicken Drumsticks, Peruvian Chicken, Oven Baked Drumsticks
- Air Fried Plantains
- Burrito Bowls
- Quesadillas
FREQUENTLY ASKED QUESTIONS
How should I store the leftovers?
If you end up with any leftovers (I highly doubt you will), mango pico de gallo will keep in the fridge for up to 3 days stored in an airtight container.
Where does mango salsa originate from?
Preparing uncooked vegetables and fruit for salsa dates back to pre-Colombian times in Central and South America; historically, salsa is a staple in Aztec, Mayan, and Incan cuisine.
MORE DIPS AND DRESSING RECIPES:
⭐️ Rate the Recipe
Feedback is Valuable – It helps us improve and update our recipes, so we can provide delicious meals you love. Consider leaving a comment or rating below the recipe card, and feel free to share your adaptations or ask any questions. We cannot wait to hear about what you’ve made.
Mango Pico De Gallo
- ½ red onion, finely diced
- 1 jalapeño, stem and seeds removed, finely diced
- 1 teaspoon lime zest
- 3 tablespoon lime juice, about 2 limes
- 1 tablespoon olive oil
- ¼ cup cilantro, finely chopped
- 1 Roma tomato, deseeded, and finely diced
- 3 mangos, peeled and chopped
- kosher salt, to taste
- black pepper, coarse ground, to taste
- Add onion, jalapeño, lime juice, lime zest, olive oil, salt, 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.
- Finely dice all the ingredients apart from the mango for the perfect contrast in flavor and texture. If you need help preparing mangos for this salsa, check out our how to cut a mango guide.
- If you don’t have access to ripe mangos, leave unripened mangos on the countertop at room temperature; they will take a few days to ripen.
- For best results, make the salsa ahead of time and leave it in the fridge until you’re ready to eat. It’s so worth the wait!
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.