Mango Pico de Gallo

Sweet with a little bit of heat, this fresh and vibrant mango pico de gallo is the perfect balance of flavors. Serve this simple 10-minute salsa as is with chips for dipping or on grilled chicken or fish for a complete meal. Naturally gluten-free and vegan.

Jessica Halverstadt is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate, I earn from qualifying purchases.

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What you’ll love about this recipe

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• It’s simple! Preparing pico de gallo from scratch is easy to do in 10-minutes or less and requires no special kitchen equipment. So grab a sharp knife and get started!
• It’s perfect for summer! This light and refreshing pico is full of bright, fresh flavors like sweet and floral mango, juicy tomato, tart lime, and citrusy cilantro, making it ideal for hot summer days. Because of this, and the fact that it’s simple and quick to prepare it has become one of my go-to dishes to share with family and friends at summer cookouts and potlucks.
• It’s healthy! This salsa is prepared with fresh, whole-food ingredients. It’s gluten-free, dairy-free, and vegan.

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Ingredients (+ notes & substitutions)

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• Mango: For best results, it is extremely important that you choose a decent mango. Look for a medium to large-sized mango that is ripe. Much like other types of fruit, it should be firm with a little bit of give. While color is not necessarily an indicator of ripe mango, mangoes with brown spots should be avoided. If you’ve never diced a mango, don’t fret. Here are directions for dicing a mango.
• Roma tomatoes: The best-tasting tomatoes are not going to be commercially grown so if possible I recommend purchasing your tomatoes from a farmers market. They should be deep red and firm with a little give. Avoid tomatoes that are blemished or bruised. The number of tomatoes required is going to depend largely on their size. Shoot for four medium-sized tomatoes if you can. If they are on the smaller side, pick up one or two more. If they’re large, three should be sufficient.
• Cilantro:  When chopping the cilantro it is fine to include small stems but do leave out the large ones.
• Onion: I prefer red onions for this recipe as they are sharper in flavor. That being said white onions would work just as well.
• Jalapenos:  You have some options as far as the peppers go. The recipe does call for jalapenos, however, for more heat you could add or sub for a serrano or habanero. Keeping in mind that the seeds and membranes carry a lot of the heat, it is up to you whether you leave them or remove them.
• Garlic: One large clove or two small cloves.
• Lime juice: For brightness and flavor.
• Kosher salt: Feel free to add more to taste.

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How to make mango pico de gallo

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1. Add all the ingredients to a medium bowl and stir to combine.

Taste and add additional salt and lime juice to taste.

2. Serve immediately or for best results refrigerate for at least 20-minutes to allow the flavors to meld.

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Storage

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Refrigerate in an airtight container for up to three days. Freezing is not recommended.

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Recommended Products

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How to serve mango pico de gallo:

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• Like plain ole pico de gallo, you may serve it with chips for dipping. To make your own fresh tortilla chips, heat a deep fat fryer or heavy-bottomed pan with at least two-inch deep oil to 350 degrees. Cut 30 soft corn tortillas (white or yellow) into quarters. In small batches, fry the tortilla quarters for 1-2 minutes or until golden brown and crispy. Transfer to a paper towel-lined surface to absorb excess oil and sprinkle with salt to taste.
• Serve it atop grilled chicken or fish.
• On tacos – it pairs particularly well with fish, chicken, and pork tacos.
• Toss it in a salad.

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More fruity salsa recipes you may enjoy:

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• Habanero Peach Salsa: This 5-minute habanero peach salsa has quickly become one of my favorites. The habanero packs a fiery punch while the juicy fresh peaches sweeten it up, creating a perfect balance of flavors. Naturally vegan and gluten-free.
• Pineapple Pico de Gallo: This fresh and summery pineapple pico de gallo can be served with chips or as the perfect finishing touch to pork or fish tacos. It takes just five minutes to prepare with only a handful of ingredients and is naturally vegan and gluten-free.
• Roasted Pineapple Habanero Salsa: Spicy with a touch of sweetness, this roasted pineapple habanero salsa is simple to prepare in just 15-minutes.

If you make this mango pico de gallo I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light, and happy cooking ya’ll ♥