This easy mango pico de gallo is a fresh salsa that's a perfect balance of sweet, savory, and spicy. With tangy lime juice, ripe tomato, sweet mango, jalapeño, and cilantro, it's a perfect condiment or dip served with tortilla chips or on tacos!
Why You'll Love This Dish
Juicy ripe mango, bright lime juice, fresh tomatoes, crisp onion, spicy jalapeño, and cilantro combine to create a balanced, delicious salsa.
It's basically a traditional pico de gallo, but mango adds a beautiful, tropical sweetness that makes everyone love this recipe.
This salsa is not too spicy! Despite the jalapeños, the fresh mango, tomatoes, and other ingredients tame the heat.
It's a versatile condiment. It's excellent on Mexican dishes, but try it in other places too. I love salsa on so many things. Put it on eggs, grain bowls, salads, spoon it onto roasted meats or vegetables, or add it on top of soup!
It's super quick to make. Ready in 10 minutes, this pico de gallo is perfect for a quick snack or something to serve at parties, potlucks, football games, or other events.
What You'll Need
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- Mango You can use fresh mango or canned diced mango here.
- Fresh Tomatoes I typically use roma tomatoes, but you can use any tomato you like. If using a cherry tomato, be sure to use more than 4.
- White Onion This can also be swapped for red onion.
- Garlic If you don't have fresh garlic, just omit.
- Fresh Jalapeño
- Fresh Cilantro
- Limes I use the juice of 1 to 2 limes. If you don't have access to fresh limes, try bottled lime juice.
- Salt My preference is always kosher salt. Diamond Crystal is my brand of choice. It coats food evenly and is less salty per teaspoon than other brands, making it harder to oversalt your food.
How to Prepare Mango Pico de Gallo
Step One: Finely dice the tomatoes, mango, onion, and jalapeño. If you would like less spicy mango salsa, devein the jalapeño by removing the seeds and membrane first (shown below).
Step Two: Chop the cilantro, mince the garlic, and add all ingredients to a mixing bowl. Sprinkle with lime juice and season with salt to taste.
Step Three: Serve right away or let sit in the fridge for 20 minutes or more for a more concentrated flavor.
Serrano Peppers Try adding a serrano pepper for a spicier salsa.
Pineapple You can use pineapple in place of mango for a pineapple pico de gallo.
Less Spicy Devein and deseed the jalapeno peppers.
How to Store
This salsa is best stored in the fridge in an airtight container for up to 4 days.
Be sure to move to the fridge within 2 hours.
I do not recommend freezing as the texture will become unpleasant.
Pico de gallo is defined by its fresh ingredients (also known as salsa fresca). It is always raw and always made fresh. Salsa, by contrast, is typically blended and often cooked. Read more about it here.
It means "rooster's beak" in Spanish. There are theories that this was originally eaten with pinched fingers, mimicking the shape of a rooster's beak.
While there are different measures of health for individual diets, this pico de gallo has lots of vitamin C, can be hydrating, helps burn fat, has potassium and is low in calories. Check out this Heathline article for more information.
See the "How to Serve" section below for ideas!
How to Serve
Mango pico de gallo brings a fresh, fruity flavor to many dishes. Give it a try with the suggestions below!
Enchiladas Spoon it on these Slow Cooker Chicken Enchiladas.
Esquites It's fantastic with esquites, a warm corn salad that's an easy off-the-cob version of elote.
Tacos Try it with these Spicy Potato Soft Tacos.
Eggs One of my favorites! Put a bit on your eggs, or better yet, roll some scrambled eggs in a tortilla with a bit of the salsa!
Salad Try adding a dollop to a taco or steak salad.
Serve it as an appetizer for at potlucks, parties, or other events.
- For spicier pico de gallo, skip deveining your jalapeño, or add two.
- Taste your salsa as you go. You may need more salt than you think, but you will want to add it incrementally to avoid oversalting. Add just a bit, taste, then add more if needed, keeping in mind that flavors will intensify as it sits in the fridge.
- If anything seems off balance, try adding more of the other ingredients to balance it. If it's too sweet, add salt or jalapeño. If it's too salty, add more tomato, mango, and lime.
Other Recipes You'll Love
If you're in the mood for more salsa, try these recipes:
Easy Mango Pico de Gallo
- 4 roma tomatoes
- 15 ounces mango diced small
- ½ large white onion or 1 small
- 1 jalapeño
- 1 clove garlic minced
- 1 cup cilantro chopped, packed loosely
- ¼ cup lime juice
- kosher salt to taste
- If you would like spicier salsa, finely dice the jalapeño. For milder salsa, devein the jalapeño by slicing in half lengthwise and using a spoon to scoop out the membrane and seeds. Then finely dice the jalapeño and add to the bowl.
- Finely chop the tomatoes and onion and add to the bowl.
- Add the chopped mango and cilantro.
- Add the garlic, lime juice, stir well to combine, and season with salt to taste.
- You can serve this right away, or let sit for 20 minutes or more to let the flavors meld and intensify.
- You can use fresh mango or canned mango. If using canned mango, drain completely before adding it to the salsa.
- You can make this recipe less spicy by using half of a jalapeño or more spicy by adding a second jalapeño.
- Be sure to store pico de gallo in the fridge in an airtight container, or seal the bowl with a fresh piece of plastic wrap each time you take some salsa out of the container. Move to the fridge within 2 hours of making.
- Eat within 4 days of making.
- I do not recommend freezing.
- Taste your salsa as you go. You may need more salt than you think, but you will want to add it incrementally to avoid oversalting.
- If anything seems off balance, try adding more of the other ingredients to balance it. If it's too sweet, add salt or jalapeño. If it's too salty, add more tomato, pineapple, and lime.