Mango Pico de Gallo Recipe

Get fresh with crisp, sweet and tangy homemade Mango Pico de Gallo. Pick a few mangos this spring for a party-in-a-salsa-bowl! Manguito salsa recipe is easy to make, refreshing, and beats the store bought kind any day of the week.

For more salsa bar ideas that complement mango, try my salsa verde or salsa guacamole recipes.

---

---

Ingredients to make Mango-Pico

Ingredient Quick List: ripe mango, onion, tomato, serrano pepper (or jalapeno), cilantro, lime, salt.

• 1 Fresh Mango
• 2 Roma Tomato
• 3/4 cup, Onion chopped (because savory & zesty!)
• 1/2 bunch cilantro
• Serrano with seeds,
• Lime Juice
• Salt, sea or kosher

Ingredient Notes / Variations

• Mango can be purchased at your local farmer’s market and grocery store.
  • Go for the slight green ones with some color.
  • A firm mango takes about 5 to 6 days after purchase before it ripens. Use once it is tender but still firm.

The more the days go by, the sweeter and softer they will get. Pico de gallo is tossed and has very little liquid but adding an extra ripe (soft) mango will add more naturally sweet liquid manguito.

Tomato – I use the whole tomato, but I core it first. Just like in this photo above!

Pro Tip: Place mango in the refrigerator the morning you use it so that it’s a bit more controlled when you slice into it.

If your mango is extra ripe, that’s delicious, but it will be a bit mushier. (Nothing wrong with that but just in case mushy or liquidy isn’t your thing, this is your heads up.) Just be sure to use it while it still has some bite to it.

Use red onion in place of white onion for mild onion flavor. It’s not what I normally use for auth. mango-pico, but still delicious and also a very pretty addition of color as seen in my Fresh Mango Salsa Recipe.

Lime lemon can be used as a substitute if no lime is available.

Lemon is a bit on the mellow side so it’s not the same taste but will get you close enough. But do try it with lime if and when you’re able to access some fresh limes, it’s sweet + tangy good!

Ways To Spice It Up

Use additional serrano, or jalapeno. Dried chili pepper sprinkled on the side is an easy and pantry friendly spice option.

Foods To Eat Alongside Mango-Pico

Excellent choice for healthy snacking, a scoop on a fresh green salad, taco bowls, fish and shrimp tacos, grilled chicken wraps, or tossed with cubed ahi tuna and a scoop of rice.

Ways To Flip [Mango Pico de Gallo]

Want ways to use up any leftovers? We love it this way!

• Add fresh Mango pico to smoked salmon with salsa macha, scallops, and shrimp cocktail.

• Add it to your fresh fish ceviche, after you have cured the fish in lime!

• Or for vegetarian option, with Chickpea salad Mexican style.

Ahi tuna salad tostadas with mango salsa and our sweet + tangy red cabbage slaw is a great option too.

We love sharing ideas for you to enjoy the best fresh flavor!

Step-By-Step Instructions

To make the Fresh Salsa

1. Wash and dice all fresh ingredients. (Note: If using a very soft mango, add the mango after you have mixed the pico a few times.)
2. Combine all ingredients in a bowl, sprinkle with lime juice and salt, and gently fold / toss ingredients until mixed evenly (about 8 folds). 
3. Cover tightly, and refrigerate for 1 hour so that all flavors chill and do their magic in this yummy salsa.

A printer-friendly recipe card with steps to make this salsa is at the bottom of this post!

Pro Tips / Receta Notes

Recipe yield: 2 1/2 cups of mango pico de gallo

Storage: Properly store in a food safe container and keep refrigerated. Mango Pico de Gallo will last approximately 5 to 6 days in the refrigerator.

Tell a friend!

Please star rate this LatinasQueComen Mango-Pico Recipe. Your stars help us reach Comida-Makers. Thank you!

Equipment

• Bowl
• Knife
• Vegetable Peeler
• Large Spoon