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Mango Pico de Gallo is a delicious salsa – sweet, spicy, and perfect for summertime gatherings.
This colorful salsa always brings back fond memories of family picnics on the beach.
The combination of juicy mangoes, tangy lime, and a touch of heat from the jalapeños is simply irresistible.
This fresh salsa holds a special place in Mexican cuisine, adding a tropical twist to the traditional pico de gallo we all know and love.
- Fresh mango
- Roma Tomatoes
- Red onion (or white onion)
- Green jalapeño peppers
- Fresh Cilantro
- Fresh Lime juice
- Salt to taste
You can substitute serrano peppers for jalapeno peppers.
I prefer to use Roma tomatoes but you can use plum tomatoes. Cherry tomatoes are too bitter for this chunky salsa.
For a milder version of this salsa, you can substitute the jalapeño with a milder pepper like Anaheim, poblano, or red bell pepper.
Here, we’re making a typical “salsa bandera” or Mexican-flag salsa. The traditional ingredients include – jalapenos, onion, and tomatoes – the color of the Mexican flag. FYI, I substituted for red onion since that’s all I had in the fridge.
To easily dice the mango, slice off the sides and score the flesh into a grid pattern. Then, scoop out the diced pieces with a spoon.
OR, use frozen fruit if it’s not mango season. Thaw, dice, and use as normal, but using fresh ingredients is better.
- In a large mixing bowl, combine the diced mangoes, fresh tomatoes, raw onions, jalapeño, cilantro, and salt.
- Gently mix all ingredients.
You might hear this recipe referred to as “salsa cruda” or “salsa fresca.” Either of those terms are used to describe any type of Mexican salsa that does not involve cooking.
For a spicier salsa, use habanero peppers instead.
How to Choose Ripe Mangoes:
Look for fresh mangoes that have a little give. If they are green and hard, they still need a time to ripen. Very soft or overly ripe mangoes will be hard to cut into small pieces.
- Cover the large bowl and refrigerate for at least 30 minutes to let the flavors meld together.
- This will allow the sweetness of the mangoes to balance with the acidity of the lime and the heat of the jalapeño. In fact, it tastes better the next day.
Store any leftovers in an airtight container. Use within 3-4 days.
There are many varieties of mangoes. Experiment with different types of mangoes to find your favorite combination.
Mangoes are packed with vitamins and nutrients, including vitamin C, vitamin A, and dietary fiber. They are also rich in antioxidants, which can help support a healthy immune system.
More Mexican Mango Recipes:
Mango Pico de Gallo is the ultimate blend of bold flavors and textures! Fresh, vibrant, and simply irresistible. 😋🥭 It’s the perfect accompaniment to grilled fish, tacos, or simply enjoyed with some some tortilla chips.
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Mango Pico de Gallo
- 1 cup diced mango (diced) about 2 mangoes
- 1 cup diced tomatoes
- 1/2 cup finely diced onion (red or white onion)
- 2 finely diced jalapenos stems removed and seeds removed
- 1/2 bunch cilantro chopped
- 1 lime juiced
- Salt to taste
- In a bowl, add the mango, tomatoes, onion, jalapeno, cilantro, lime, and salt.
- Mix gently until combined.
- Place in the fridge for 30 minutes so the flavors can meld. (optional)
- Serve with chips.
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