Fresh Mango Pico de Gallo: Easy & Delicious Salsa Recipe
Add a tropical twist to your classic salsa. This mango pico de gallo is sweet, tangy, and spicy. With lots of fresh fruit and vegetables and even more flavor, you’ll want to eat this all the time!
This is the best mango pico de gallo. The combination of sweet mango, spicy jalapeño, and fresh tomatoes makes a wonderful medley of flavors in one colorful package.
I love serving this tasty salsa at any sort of party or dinner because it is unique, beautiful, and so tasty!
Why You’ll Love It
- This delicious salsa is packed with nutritious veggies and fruits. I love a delicious snack that’s also healthy!
- With simple ingredients and a simple process, this salsa couldn’t be easier to make. You’ll have it done in under 10 minutes.
- If you need a great side dish, it doesn’t get better than chips and mango pico de gallo. It is colorful, flavorful, and sure to be a crowd-pleaser.
- It’s perfect for summer! With all of the fresh ingredients and zesty flavors of summer, this salsa is perfect to have on repeat all season long.
- This fresh salsa is so versatile. You can add it to so many different dishes for a sweet and tangy flavor addition.
Ingredients
Mangoes: Fresh mangoes are best but frozen work well too. Be sure that your fresh mango is very ripe and juicy. If you’re using frozen, allow them to thaw in the refrigerator first.
Tomatoes: Fresh, juicy Roma tomatoes are the base of a traditional pico de gallo. They compliment the mango well and add a yummy fresh flavor to this version of the salsa.
Peppers: We will add jalapeños and bell peppers to this salsa. They each add a unique flavor. While the jalapeño adds a spicy kick, the bell pepper is sweeter.
Onion: A fresh red onion ties it all together.
Cilantro: This bitter, earthy herb perfectly balances the other flavors in this salsa. If you are not a fan, feel free to leave it out.
Garlic: Just a bit of fresh garlic makes this salsa all the more flavorful.
Lime Juice: Use fresh lime juice whenever possible. Bottled just doesn’t taste as good!
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Supplies
- Sharp knife
- Cutting board
- Large bowl
- Juicer (optional)
That’s it! This salsa really couldn’t be easier.
Variations
- Use fresh lemon juice instead of lime juice.
- Substitute cherry tomatoes for the Roma tomatoes for a sweeter option.
- Use white onion instead of red.
How to Make Mango Pico De Gallo
Once your veggies are washed, remove the seeds and webbing from the peppers. Remove the seeds from the tomatoes and the peel of the mango (if using fresh mango).
Chop the mango, tomato, peppers, onion, and cilantro into small pieces. I aim for ¼ inch cubes or smaller.
Toss all of the ingredients in a large bowl. You can serve it immediately or allow it to develop more flavor in the refrigerator before enjoying your fresh salsa.
How to Store Mango Pico de Gallo
This mango pico de gallo will save well in the fridge for 3-4 days. In fact, I think it tastes better the next day! Keep the salsa in an airtight container and you’ll find that the flavors are able to marinate in the fridge. With all of the fresh veggies, however, it doesn’t save for very long. This shouldn’t be a problem though; it never lasts more than a couple of days in my house!
Serving Suggestions
This easy mango pico de gallo is the perfect salsa to have for meals! It is a fantastic side and a flavorful topping on a variety of dishes. Here are my favorite ways to use it:
- Serve it with a big bowl of tortilla chips for dipping. Don’t forget the guacamole too!
- Add a generous scoop to burrito bowls for loads of flavor.
- Use it as a topping on fish tacos, shrimp tacos, or breaded cauliflower tacos (my favorite vegetarian option!).
More Fresh Summer Recipes
Mango Pico de Gallo
Add a tropical twist to your classic salsa. This mango pico de gallo is sweet, tangy, and spicy. With lots of fresh fruit and vegetables and even more flavor, you’ll want to eat this all the time!
Ingredients
- 1 cup ripe mangoes, diced
- 1 cup Roma tomatoes, diced
- 1/4 cup green bell pepper, diced
- 1 tablespoon jalapeño peppers, minced
- 2 tablespoons red onion, minced
- 2 tablespoons fresh cilantro, minced
- Juice of half a lime
- 1/2 teaspoon fresh garlic
- Salt to taste
Instructions
- Using a sharp paring knife, remove the seeds and webs of the peppers and the seeds of the tomatoes. Chop the mango, tomatoes, peppers, onion, and cilantro into small pieces (about ¼ inch).
- Toss the chopped ingredients into a large mixing bowl and add the garlic, fresh lime juice, and salt. Give it a good stir until everything is well mixed.
- Serve immediately or store in the fridge in an airtight container for up to 4 days.
Notes
For extra-spicy salsa, leave the jalapeño seeds in to give in an extra kick.
