Get fresh with crisp, sweet and tangy homemade Mango Pico de Gallo. Pick a few mangos this season for a party in a bowl! This easy to make refreshing salsa beats store bought any day of the week.
For more salsa bar ideas that complement mango, try my salsa verde or salsa guacamole recipes.
Ingredients
Ingredient Quick List: ripe mango, onion, tomato, serrano pepper (or jalapeno), cilantro, lime, salt.
Ingredient Notes
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 pick takes about 5-6 days after purchase before ripened with color and still slightly firm.
The more the days, the sweeter and softer they will get. Pico de gallo is tossed and has very little liquid but adding an extra ripe mango will add more naturally sweet liquid flavor.
Tomato, I use the whole thing but I core it first just like in this photo!
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 (definitely nothing wrong with that but just in case mushy or liquidy isn’t your thing, this is our heads up), so be sure to use it while it still has some bite to it.
I personally LOVE it however, overly ripe, just right, whatever the weather, with all the other fresh, crisp, and tossed ingredients this is a fave salsa recipe we enjoy the flavor of so we work with it!
Use red onion in place of white onion for mild onion flavor. It’s not what we use for authentic pico but it milder and 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 It With
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. Or with vegetarian favorite 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 flavor!
Step-By-Step Instructions
To make Mango Pico de Gallo
- Wash and dice all fresh ingredients. (Note: If using a very ripe mango, add the mango after mixing the pico a few times).
- Combine all ingredients in a bowl, sprinkle with lime juice and salt, and gently fold / toss ingredients until mixed evenly (about 8 folds).
- 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 will last 5-6 days in the refrigerator.
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Mango Pico De Gallo Recipe
DESCRIPTION
Equipment
- Bowl
- Knife
- Vegetable peeler
- Large Spoon
- Citrus juicer optional
Ingredients
- 1 large Mango about 1 cup, medium diced.
- 2 whole Roma Tomatoes about 1 cup, small chopped (cored).
- 1/2 whole Onion about ¾ cup, small chopped.
- 1/2 bunch Cilantro about 1/3 cup, finely chopped.
- 1 whole Serrano Pepper do not de-seed. Jalapeno ok, small chopped.
- 2 whole Limes juiced, if not juicy use 3 limes.
- 1/2 tsp sea salt careful not to over salt if using fine sea salt.
Instructions
To Make the Freshest Mango Pico de Gallo
- Note: Ensure mango is chilled before cutting (especially if it is ripe). Chilling it makes for easier handling when cutting from my experience.
- Wash and dice all fresh ingredients. (NOTE: If using a very ripe mango (which makes it softer in texture and prone to mush), add the mango after you mix the pico a few times).
- Combine all ingredients in a bowl, sprinkle with lime juice and salt, and gently fold / toss ingredients until mixed evenly (about 8 folds).
- Cover tightly, and refrigerate for 1 hour so that all flavors do their magic in this yummy salsa.
Notes
We hope you enjoyed this favorite spring and summer recipe. For full tips visit the post at the LatinasQueComen website and search for Mango Pico De Gallo.
Nutrition
Equipment
- Bowl
- Knife
- Vegetable Peeler
- Large Spoon
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