This Mango Pico de Gallo is simple, really easy to make, and incredibly flavorful! Try it with tortilla chips, in tacos, burritos, bowl, salads, or simply by the spoonful!
Why This Recipe Works
- Really easy to make - Fresh salsa is very straight forward 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, bowl, 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 - SO delicious!
- Mango - Practically any mango works here (except frozen). I usually use Ataulfo mangos because they're very smooth and sweet. Red mangos also work if you can't find Ataulfo. Always let your mangos ripen so they're slightly soft to touch (similar to avocados), hard unripened mangos are not enjoyable.
- 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!
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. This is especially true with the red onion. If you let the salsa sit for a few hours in the fridge after making it, the strong onion flavor will mellow out but you still don't want to be biting into big pieces of onion.
- 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 it the flat side down on a cutting board and carefully cut it horizontally into two slices. Dice the mango slices into small pieces and you will have uniform squares! Alternatively you can dice your mango right in the peel and then scoop out the pre-diced flesh with a spoon if you prefer.
- 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.
- Finely chop the cilantro, red onion, and the jalapeno (remove the seeds and the white parts for less heat).
- Add everything to a large bowl, drizzle with lime juice and sprinkle with sea salt and tajin if using. Gently toss the salsa together to combine and enjoy!
Serving and Storing
This salsa fresca can be served either right away or stored in an airtight container in the fridge for 2-3 days. 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.
Serve it on its own with tortilla chips or in tacos, bowls, or in salads. You can try it in this Veggie Burrito Bowl instead of the corn salsa or in these Spicy Shrimp Tacos with Creamy Cilantro Sauce.
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.
- 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)
- 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.
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.
Keywords: pico de gallo, mango salsa