This Mango Pico de Gallo is refreshing, really easy to make, and incredibly flavorful! It has 6 simple ingredients and takes only 15 minutes to make! Try it with tortilla chips, in tacos, burritos, bowls, salads, or simply by the spoonful!
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Why You'll Love This Fresh Mango Salsa
Really easy to make - Fresh salsa is very straightforward since it doesn't need to be cooked or roasted. All you have to do is chop up all the ingredients and you're done! It's easy to make ahead too and lasts 2-3 days in the fridge.
The perfect appetizer - Salsa and chips is a classic for any party but making your own with other fruit besides just the humble tomato is always a win at every party and this one is definitely a crowd pleaser!
Delicious as a side - This salsa can be served on its own with tortilla chips but it's also amazing in tacos, burritos, bowls, salads, or with a side of protein like salmon and some rice. I highly recommend trying it with this Coconut Lime Rice and some spicy roasted salmon. It's SO delicious!
Ingredients
- Mango - Practically any mango works here (except frozen). I usually use Ataulfo mangos because they're very smooth and sweet and they don't have as many fibers and strings as other types of mango. Red mangos also work if you can't find Ataulfo. You want to look for ripe mangoes that are slightly soft to the touch (similar to avocados), hard mangos are not enjoyable to eat. If your mangoes aren't ripe yet, let them ripen at room temperature for 1-4 days.
- Roma tomatoes - I like using Roma tomatoes because they're bigger and firm which allows them to keep their shape in salsas. Regular or cherry tomatoes can also be used but cherry tomatoes might be harder to work with when removing their seeds and chopping.
- Red onion - Red onion works really well in this salsa so I highly recommend it but you could use shallots or spring onions if necessary.
- Fresh cilantro - Finely chopped cilantro adds a ton of flavor to this pico de gallo. Dried cilantro can be used when absolutely necessary but it won't have the same great flavor so I recommend using fresh whenever possible. You can use parsley if you don't like cilantro.
- Jalapeños - You can add more or less depending on your heat preference. I remove the seeds and white parts to make the salsa less spicy but you can keep them in if you'd like.
- Lime - I highly recommend using freshly squeezed lime juice whenever possible. It always tastes so much better.
- Tajin - This one is totally optional but it adds a nice flavor to the pico de gallo if you have it on hand. Tajin is made with chili peppers, sea salt, and dehydrated lime juice and the flavor goes really well with mango!
Variations and Substitutions
- Different fruit - You can make this pico with pineapple or peaches instead of mango! A mix of both mango and pineapple would be delicious too. I also have a separate post for a Pineapple Pico de Gallo and a Peach Pico de Gallo you can check out!
- Bell peppers - You can add diced orange or red bell pepper to add crunch and flavor. Another option would be poblano peppers (without their seeds) but those aren't completely mild like bell peppers.
- No heat - Skip the jalapeno if you want the salsa completely mild. You can also replace it with finely diced green bell pepper to still give the salsa the same green color.
- Extra heat - If you want to make the salsa extra hot, add finely diced habanero pepper. Be careful though, they pack a ton of heat!
Dicing Tips & Tricks!
- I highly recommend chopping and dicing all the ingredients as finely as you can because it makes the salsa easier and more enjoyable to eat.
- Mango: To dice the mango, you'll cut it down along the pit on each side and then scoop out the flesh with a spoon. If your mango is ripe, this should be easy. Lay the mango cheek flat side down on a cutting board and carefully cut it horizontally into slices. Dice the mango slices into small pieces and you will have uniform cubes! Alternatively, you can carefully dice your mango right in the peel without cutting through the skip and then scoop out the pre-diced flesh with a spoon if you prefer.
- Tomatoes: To dice the Roma tomatoes, cut them into quarters and cut off the seeds and the hard tip from each quarter. Slice into strips and dice into small pieces similar to the mango pieces in size.
- Cilantro: Finely chop the cilantro with or without the stems. Cilantro stems are completely edible but I usually remove most of them for a nicer presentation and better texture. Finely chop the cilantro,
- Red onion: Cut the onion in half from top to stem and peel each half.
- jalapeno: Slice the jalapeno in half and remove the seeds and the white parts for less heat or leave them in. Cut the jalapeno in strips and finely dice.
Step-by-Step Instructions
- Add diced mango, roma tomatoes, red onion, fresh cilantro, and jalapeno to a large mixing bowl. Gently toss to mix everything.
- Drizzle with lime juice and season with sea salt and tajin if using. Toss again to combine.
- Taste and add more lime juice if desired. All the flavors will marinate and intensify as the pico de gallo sits.
- Serve right away with tortilla chips or as a side, or store in the fridge in an airtight container until ready to serve.
Serving Suggestions
- Appetizer or snack - My favorite way to serve this salsa is with just tortilla chips as a light snack or an easy appetizer. The fresh flavors shine and don't need anything else!
- Tacos and burritos - Add the salsa to various tacos like Spicy Shrimp Tacos, Baja fish tacos, or any burritos, burgers, or sandwiches.
- Bowls and salads - Add it to various rice bowls and salads to add flavor and freshness. Try it in this Vegetarian Burrito Bowl or this Mexican Kale Salad with Cashew Dressing!
- As a side - It's perfect for serving with any roasted grilled meats, fish, seafood, or chicken. You can add it as a side to your BBQ spread to take it with you to a potluck!
Storing and Make Ahead Options
Store any leftovers in an airtight container in the refrigerator for 2-3 days.
Prep it ahead: If you want to make it ahead, I recommend prepping it a few hours ahead or the night before. As the salsa sits in the fridge, it will release a lot of juice, especially the tomatoes due to the lime juice and sea salt. This is normal and just something to be aware of. You could also chop everything ahead of time and add the lime juice and salt before serving.
It tastes the best either right away or after being left in the fridge for a few hours or overnight. As it sits, the tomatoes will release some water but all the flavors will marinate and infuse together and the salsa will become even more flavorful.
FAQs
Pico de Gallo (or Salsa Fresca) is fresh salsa made with chopped raw vegetables or fruit. Salsa ingredients might be cooked or roasted and are blended up instead of chopped. Salsa often uses canned tomatoes.
It's a fresh salsa made with mango, tomatoes, red onion, cilantro, lime, and jalapeno.
I don't recommend it. The mango and tomatoes would be very mushy after defrosting.
Other Fresh Salsa Recipes
If you want to try other fresh salsas similar to this one, check out any of the recipes below! To see all the latest ones, head over to Dip Recipes.
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Have you tried this Mango Pico de Gallo? Please leave a star rating and let me know how it went in the comments below!
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Print📖 Recipe
Mango Pico de Gallo
- Prep Time: 15 mins
- Total Time: 15 minutes
- Yield: 4-6 1x
- Category: Appetizer
- Method: No Cook
- Cuisine: Mexican
- Diet: Vegan
Description
This Mango Pico de Gallo is a sweet summer twist on the classic fresh salsa with tomatoes. Try it with tortilla chips, in tacos, burritos, bowls, or as a side with any grilled meat, chicken, or fish!
Ingredients
- 2 cups diced mango (2 mangos)
- 1 ½ cup diced roma tomatoes (1-2 roma tomatoes)
- ½ cup finely chopped red onion (½ red onion)
- ½ cup finely chopped fresh cilantro (a big handful cilantro)
- 1 finely chopped jalapeno, seeds removed
- 2 tbsp freshly squeezed lime juice (1-2 limes)
- ¼ tsp sea salt
- ¼-½ teaspoon tajin (optional)
Instructions
- Add diced mango, roma tomatoes, red onion, fresh cilantro, and jalapeno to a large bowl. Gently toss to mix everything.
- Drizzle with lime juice and season with sea salt and tajin if using. Toss again to combine. Taste and add more lime juice if desired. All the flavors will marinate and intensify as the pico de gallo sits.
- Serve right away with tortilla chips or as a side, or store in the fridge in an airtight container until ready to serve.
Notes
Storing: Store in an airtight container in the fridge for 2-3 days. The lime juice and salt draws water out of the tomatoes so the longer it sits, the more water the tomatoes will release. This isn’t a bad thing, it will help all the flavors to combine and get better as it sits. This pico de gallo tastes the best when made a few hours ahead.
Gloria says
Perfect for our Mexican-themed dinner parties. Love how easy this recipe comes together. Always a hit.
Jessica says
Absolutely incredible! I made this to go with our tacos the other night and the kids even loved it! Thank you for sharing because now it's a new favorite!
Tracy says
Oh I love the sweet mango flavor added to this classic. It really elevates it. So so good, thank you!
Jessica says
Wow, this is really summer in a bowl, isn't it? Mango isn't something I've added to pico de gallo before but I like the idea of a sweet/spicy combination and look forward to giving it a test. Hopefully, my kids don't eat the mango before I can mix it in! LOL.
Erin says
This was just what I needed! So much awesome flavor. I can't wait to make this again, thanks!
EA Stewart says
My son and I enjoyed this on fish tacos the other night. So fresh and flavorful. I love the addition of the tajin!
Dennis Littley says
I made this to go with salmon and it was a huge hit with my family!! Thank you for such a delicious salsa recipe