Mango Pico de Gallo is a fresh salsa featuring ripe fresh tomatoes, sweet mangoes, tangy lime juice, spicy jalapeño peppers, and fresh cilantro leaves.
With just a handful of everyday simple ingredients and a mere 10 minutes, you can whip up this Mexican dish that's both sweet, tangy, refreshing, and just the right amount of spicy.
Jump to:
- What is 'Pico de Gallo?'
- Why This Recipe Works?
- How to Pick The Right Mango?
- How to Cut Mango for Pico de Gallo?
- Ingredients You'll Need
- How to Make Homemade Mango Pico de Gallo?
- Recipe Tips From the Chef
- Recipe Variations
- What to Serve with Mango Pico de Gallo?
- Storage Instructions
- Recipe FAQs
- Related Recipes
- Mango Pico de Gallo - Fresh Mango Salsa
What is 'Pico de Gallo?'
'Pico de Gallo' (translates to "rooster's beak" in English) or Salsa Fresca is a type of Mexican classic salsa that's known for its fresh and vibrant flavors. It's typically made from diced veggies like tomatoes, onions, cilantro, jalapeños or other chili peppers, and lime juice.
Pico de Gallo is perfect as an appetizer along with Mexican Cornbread, or a garnish for various dishes such as Grilled Cheese Burrito - Taco Bell Recipe, Creamy Chicken Enchiladas with White Sauce, and grilled meats, or served as a dip with tortilla chips.
The blend of fresh vegetables and zesty seasonings makes it a refreshing and tangy side dish that complements a variety of Mexican and Tex-Mex dishes.
Why This Recipe Works?
- In this easy mango pico de gallo recipe, the crispness of red onions is combined with the freshness of ripe mangoes, summer tomatoes, and cilantro, all complemented by the tanginess of fresh lime juice.
- With minimal chopping and preparation, this recipe takes only a few minutes to put together, making it a perfect option for busy days.
- Whether served as a dip, topping, or side dish, Mango Pico de Gallo complements a wide variety of meals, from tacos to grilled meats.
- Full of vitamin-rich mangoes and fresh vegetables, this dish adds a nutritious element to your meals.
- The tropical flavors in this recipe feel like summer on a plate, making it an ideal choice for seasonal gatherings.
- This traditional salsa is vegan, gluten-free, dairy-free, and low-carb.
How to Pick The Right Mango?
Green mangoes are unripe mangoes with a sour taste. They work wonderfully in salsa or salads as they add a slight sourness. When selecting a mango for your salsa, gently press it and pick the ones that feel firm. The key is that the fresh mangoes should be firm when sliced.
How to Cut Mango for Pico de Gallo?
Use a vegetable peeler or sharp knife to peel each section of the mango. Lay it on its side and cut the tail end off. Hold the mango upright and slice off the two fleshy sides, avoiding the pit. You'll have two oval-shaped pieces. Take one mango half and cut thin, even planks (slices) lengthwise. Aim for slices that are about ⅛ inch thick.
Stack several mango planks on top of each other. Then, cut these planks into thin matchstick-like strips.
The width of these strips will determine the final size of the brunoise. Turn the stack of mango strips and cut across them to create tiny cubes.
Remember to work slowly and cautiously, especially as you get closer to your fingers. Repeat the same for the other side of the mango. If there's still flesh on the stone, slice it off with a pairing knife, then discard the stone.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Mango - Test the firmness of the mangoes when you buy them by lightly squeezing them. Buy the ones that feel firm to use in your Mango Pico de Gallo recipe.
- Tomatoes - Ideally, you should use juicy and ripe Roma tomatoes. However, cherry tomatoes, plum tomatoes, or any flavourful tomato will work great.
- Lime - Opt for freshly squeezed lime juice. It adds acidity and tanginess to this Mango Salsa as well as a bright flavor.
- Red onions - I prefer using red onions for their color and strong flavor. You can use white onion, yellow onion, or shallots if you prefer.
- Chili - Jalapeño peppers are traditionally used for this recipe. However, you can use serrano peppers or habanero peppers for extra heat!
How to Make Homemade Mango Pico de Gallo?
Making this sweet, tangy, and refreshing Mango Pico de Gallo - Fresh Mango Salsa is extremely easy. However, you need to follow a few simple steps to achieve the best results:
Peel and finely dice the mango. Make sure it's firm and not overly ripe for easier dicing. For step-by-step guidance on mango dicing, refer to the instructions above.
Finely dice the red onion and tomatoes. You want uniform pieces for a consistent texture.
Remove the seeds and finely dice the jalapeno peppers or serrano peppers. Keep the seed if you like your salsa extra spicy. Be cautious while handling spicy jalapenos, and wash your hands afterward.
In a mixing bowl, add the diced mango, red onion, tomatoes, and jalapeño or serrano pepper.
Squeeze the juice of one lime over the mixture. The lime juice adds a tangy kick and helps meld the flavors together. Sprinkle in the salt and finely chopped cilantro. Adjust the salt to taste.
Carefully mix all the ingredients together using a spoon or spatula. Be gentle to avoid crushing the mango pieces. Give it a taste and adjust the lime juice and salt if needed. You can also add more diced jalapeño for extra heat.
For the best flavor, let the Mango Pico de Gallo sit in the refrigerator for about 15-20 minutes before serving. This allows the flavors to meld.
Recipe Tips From the Chef
- Choose a ripe but firm mango for the best results. It should yield slightly to gentle pressure, without being too soft.
- Try to cut all the ingredients into similar-sized pieces. This way, the flavors will be spread evenly.
- When handling hot peppers like jalapeños, consider wearing gloves to avoid transferring the heat to your skin. Be cautious with the seeds and adjust the amount to your taste.
- If you prefer milder salsa, you can remove the seeds and membranes from the jalapeño before dicing.
- Allow the Pico de Gallo to chill in the refrigerator for a short while before serving.
Recipe Variations
- Add diced avocado to the mix for a creamy and rich twist. The buttery texture of avocado complements the sweet mango perfectly.
- Replace the tomatoes with fresh pineapple chunks for a tropical twist. The combination of sweet pineapple and mango is so good!
- Mix diced strawberries with juicy mangoes for a colorful and tasty fruity blend. Perfect for a summery twist.
- Replace cilantro with fresh mint or basil leaves to add a distinct and refreshing flavor.
What to Serve with Mango Pico de Gallo?
Mango Pico de Gallo pairs wonderfully with many Mexican recipes, such as Fish Tacos, Wet Burrito Recipe with Ground Beef, and Authentic Mexican Beef Burrito.
You can also use Mango Pico de Gallo as a topping for your choice of tacos, be it grilled chicken, fish, shrimp, or veggies.
Apart from Mexican dishes, try this delicious salsa with grilled vegetables, Baked Chicken Leg Quarters, and BBQ Garlic Butter Prawns.
Storage Instructions
Transfer any leftover Mango Pico de Gallo into an airtight container. For optimal freshness, refrigerate it promptly and consume it within 1-2 days. Keep in mind that the texture of the mango and other ingredients may change slightly due to refrigeration.
I don't recommend freezing leftover mango salsa as it can result in a mushy texture when the fruit and vegetables are thawed.
Recipe FAQs
Mango Pico de Gallo is versatile.
You can experiment by adding ingredients like diced bell peppers, corn, or even a touch of honey for variations in flavor and texture.
Yes! Mango Pico de Gallo is a fantastic dip with tortilla chips or a delicious standalone snack that offers vibrant flavors and nutrients.
You can make Mango Pico de Gallo in advance. However, for the best taste and texture, I suggest you prepare it close to serving time.
If you do make it ahead, store it refrigerated in an airtight container.
Related Recipes
For more fresh and vibrant salad recipes, why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this sweet, tangy, and refreshing Mango Pico de Gallo - Fresh Mango Salsa recipe as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet olsun!
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Mango Pico de Gallo - Fresh Mango Salsa
Equipment
- 1 Sharp knife
- 1 lemon juicer
Ingredients
- 1 medium mango (finely diced)
- ½ red onion (finely diced)
- 2 medium tomatoes (finely diced)
- 1 jalapenos or serrano
- 1 lime juice
- ¼ teaspoon salt
- 1 tablespoon cilantro (finely chopped)
Instructions
- Peel and finely dice the mango. Make sure it's firm and not overly ripe for easier dicing. For step-by-step guidance on mango dicing, refer to the instructions in the blog post.
- Finely dice the red onion and tomatoes. You want uniform pieces for a consistent texture.
- Remove the seeds and finely dice the jalapeño or serrano pepper. Keep the seed if you like your salsa extra spicy. Be cautious while handling the pepper, and wash your hands afterward.
- In a mixing bowl, add the diced mango, red onion, tomatoes, and jalapeño or serrano pepper.
- Squeeze the juice of one lime over the mixture. The lime juice adds a tangy kick and helps meld the flavors together.
- Sprinkle in the salt and finely chopped cilantro. Adjust the salt to taste.
- Carefully mix all the ingredients together using a spoon or spatula. Be gentle to avoid crushing the mango pieces.
- Give it a taste and adjust the lime juice and salt if needed. You can also add more diced jalapeño for extra heat.
- For the best flavor, let the Mango Pico de Gallo sit in the refrigerator for about 15-20 minutes before serving. This allows the flavors to meld.
Notes
- Choose a ripe but firm mango for the best results. It should yield slightly to gentle pressure, without being too soft.
- Try to cut all the ingredients into similar-sized pieces. This way, the flavors will be spread evenly.
- When handling hot peppers like jalapeños, consider wearing gloves to avoid transferring the heat to your skin. Be cautious with the seeds and adjust the amount to your taste.
- If you prefer milder salsa, you can remove the seeds and membranes from the jalapeño before dicing.
- Allow the Pico de Gallo to chill in the refrigerator for a short while before serving.
Nutrition
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Richie says
This mango pico de gallo was so fresh and bright. The sweet mango with the lime and onion was perfect. Great with chips.