This Mango Pico de Gallo is a tropical twist on the original Pico de Gallo recipe! Juicy mangoes, fresh tomatoes, crisp red onion, spicy jalapeno peppers and fresh cilantro are tossed in fresh lime juice to make this colourful salsa.
It’s naturally vegan, gluten-free and ready in 10 minutes. Serve as an appetizer or side dish.
I love it with these Air Fryer Fajitas!
Table of contents
Juicy mangoes provide a fun twist and hint of sweetness to this Pico de Gallo.
I love variations of mango salsa recipes and this Mango, Avocado, Pineapple salsa is one of my go-to recipes every summer! It’s the perfect salsa with just about any Mexican recipes.
What is Pico de Gallo?
Pico de Gallo or Salsa Fresca, salsa bandera, or salsa cruda is a classic recipe. The traditional ingredients are tomatoes, onions, serrano, cilantro and lime.
Pico de Gallo translates to “rooster’s beak“. It is thought that because it was originally eaten by pinching between the thumb and index finger thus resembling the beak of a rooster.
Recipes with similarities in ingredients include Shirazi Salad (Persian Salad), Israeli Salad and Indian Kachumber.
This easy mango pico de gallo has the addition of fresh mangoes to provide a touch of sweetness to the spicy flavors of traditional pico de gallo recipes.
Ingredients
Full ingredients with measurements are available in the recipe card below at the end of this post
Mango – look for a ripe sweet mango. A little give when pressing is ok but if it feels too soft it isn’t suitable to use here
Too ripe mangoes will have soft flesh that is not suitable for cutting
Use any soft mangoes you have to make homemade mango pulp
Tomatoes – I have used salad tomatoes
You can use cherry tomatoes, roma tomatoes, plum tomatoes, grape tomatoes – all work well
Onions – you can use either red or white onions. I prefer red as they are sweeter and mellow when eaten raw
Jalapeño peppers – you need to use fresh chilies for the best results
Alternatively use serrano peppers – note that serrano chiles are hotter than jalapeno!
Another option is to use habanero pepper to make a Mango Habanero Salsa
If you want to avoid spice but still benefit from the peppery flavour, you can sub in a red bell pepper or green pepper.
Cilantro (coriander) – you need fresh cilantro leaves
Lime – fresh lime or lemon juice but if you don’t have it, then bottled works too
Salt to taste
How to make Mango Pico de Gallo Recipe
Firstly, prep all of your ingredients
Wash and pay dry the mango, tomatoes, pepper of choice and cilantro.
On a cutting board, half the tomatoes and scoop out the tomato seeds. Discard or save to use in another recipe.
Finely dice the tomatoes and onions. Then, finely chop the cilantro leaves
Cutting in small pieces are important as they have better flavour
In a large bowl, combine the mango, tomatoes, onion, cilantro and pepper.
Squeeze over the juice of half a lime
Give it a good stir.
Serving Suggestion
Treat it like a fresh mango salsa. It goes great with tacos such as veggie tacos or fish tacos. Add it to tortillas or enjoy with tortilla chips or pair it with Air fryer Cheese Mexican Potatoes.
We love to serve with low fat sweet potatoes and black bean quesadilla or Espresso Black bean Tacos.
Apart from Mexican dishes, this delicious salsa goes wonderfully with so many other cuisines.
Spoon it into falafel wraps or serve it as a great side dish at a BBQ.
Top it on this homemade poppadoms recipe for a fresh take. A dollop of Indian Mint Sauce with it would work wonders.
I’ve even enjoyed leftovers as a flavorful topping on hummus and enjoyed with pita chips.
Storage
Store leftover fresh salsa in an airtight container and keep in the refrigerator for around 2 days. It is best eaten by the next day as the flavours have had time to meld. After 3-4 days, the salsa looses its freshness
Bring to room temperature before serving again.
Do not freeze pico de gallo.
Other Mango Recipes
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Mango Pico De Gallo
Equipment
- 1 Pairing knife
- 1 Chopping board
Ingredients
- 1 cup mango peeled and finely chopped
- ¾ cup tomatoes seeds removed and finely chopped
- ½ cup raw onions finely chopped (I have used red, use yellow onion if you wish)
- 1 tablespoon spicy jalapeño
- ¼ cup cilantro coriander fresh finely chopped
- 1 tablespoon lime juice or lemon
- ½ teaspoon salt
Instructions
- Firstly, prep all of your ingredients.
- Wash and pay dry the mango, tomatoes, pepper of choice and cilantro.
- Cut both sides of the mango cheek. Scoop out the flesh and finely chop .
- On a cutting board, half the tomatoes and scoop out the tomato seeds. Discard or save to use in another recipe.
- Finely dice the tomatoes, onions and peppers. Then, finely chop the cilantro leaves
- In a large bowl, combine the 1 cup mango, 3/4 cup tomatoes.1/2 cup raw onions, 1/4 cup cilantro and 1 tablespoon spicy jalapeño
- Squeeze over the 1 tablespoon lime juice and 1/2 teaspoon salt
- Give it a good stir and set it aside for 5 minutes.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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We loved the fresh flavor and floral qualities that the mango gave this pico de gallo recipe. Our friends took a jar home, they loved it so much!
Your bright photos had my mouth watering so much, I just had to try this pico de gallo. The mango goes really well in this fresh salsa and the whole bowl disappeared within minutes.
Very testy 😘
This mango pico was perfect for my grilled shrimp tacos. It is a great summer side dish.
This mango salsa was delicious and perfect for summer time! I love to add it to the tops of chicken and fish too. Going to make a double batch soon!
An absolute summer must! I just got fresh mangos so this is right up my alley…love the freshness and the beautiful colours together!
This Mango Pico de Gallo was a refreshing and tropical twist on the classic Mexican salsa. Will going to make it again and again for sure!
I use this salsa in a ton of ways over the summer, from a dip for salty chips to a topping for grilled steaks. It’s delicious and there are so many ways to use it.
This is a great pico de gallo recipe. Since I like a lot of heat in my salsas, I add a couple small habanero peppers. Delicious!
This pico de gallo was so delicious! I brought it to a family gathering, and everyone wanted the recipe!