Enjoy this refreshing Mango Pico de Gallo recipe with its tropical sweet and spicy flavors. It's a fun twist on traditional salsa, made with fresh ingredients, mixed together all in one bowl. Serve it at your next summer party or BBQ.
This homemade mango pico de gallo is a tropical twist on the traditional pico de gallo recipe and it's just in time for the warm summer months. Cool off with a perfect blend of sweet, tangy, and spicy flavors and the vibrant colors and textures, which makes it the perfect side dish to any summer meal.
It's an easy-to-make recipe that uses fresh ingredients like mangoes, bell peppers and red onions and just like classic salsa seasonings, it also includes lime juice, cilantro, jalapeños and salt. It all comes together in one bowl and it's ready to serve.
This delicious salsa makes a refreshing appetizer with tortilla chips, a topping for tacos or fajitas or as a side dish at your summer BBQ.
Why You'll Love This Recipe
- Easy to make. It's as simple as chopping all the ingredients, add them to a large bowl, mix them together, and enjoy!
- Healthy. It's made with whole fruits and vegetables, making this recipe great for Vegetarian, Vegan, Whole30, and Gluten Free diets.
- Customizable. You can add more of your favorite ingredients and omit or substitute other ingredients you may prefer.
Ingredients You'll Need
This fresh mango salsa is made with only 6 simple ingredients. Here's what you'll need:
- Mango - this recipe uses 3 mangoes, peeled and diced. Make sure to use a nice ripe mango that when squeezed, it gives a little. Haden mangoes are the best since they are sweet and juicy. Avoid mangos that are too soft (overripe) or too hard (underripe).
- Bell peppers - green and red bell pepper was used for this recipe but you can use any color you prefer. Make sure to dice the bell peppers small.
- Red onion - If you find the flavor is too strong, try soaking the diced onions in cold water before using them. White or yellow onion can also be used.
- Jalapeños - seeds and membrane removed, finely diced. If you want to make your pico extra spicy, do not remove the seeds and membrane. You can also omit the jalapeño peppers if you don't want the salsa to be spicy.
- Cilantro - adds herbaceous and citrusy flavor. If fresh cilantro is not your favorite you can use less of it, omit it all together or try different herbs like parsley, mint or basil.
- Lime - start by tossing the salsa with one lime and then tasting it. You can add in more fresh lime juice if preferred. Lemon juice will also work.
- Salt - sea salt was used for this mango salsa. Himalayan salt is also a favorite.
How to Make Mango Pico De Gallo
- Wash the mangos, bell peppers, jalapenos, cilantro and lime.
- Dice the mango, bell peppers, red onion and jalapenos in small pieces. Finely chop the cilantro.
- Add all of the diced ingredients into a large mixing bowl. Add in the lime juice and salt.
- Fold all of the ingredients together until combined.
- Taste and adjust the seasonings, more salt or lime, if needed.
How to Store
For any leftover pico de gallo, store it in an airtight container in the fridge for up to 3-4 days. When you're ready to eat it, give the ingredients a good stir before serving. I wouldn't recommend trying to freeze this recipe since the fresh fruit and vegetables will become soggy when thawed.
Recipe Variations
- Fresh tomatoes - Cherry tomatoes or grape tomatoes are great additions to this salsa to dice up into smaller pieces. Roma tomatoes are also great.
- Onions - red onions were used for this recipe however white onions or yellow onions will work as well.
- Fruits - Peaches or pineapples are great to substitute instead of mango.
- Avocado - adding in a soft and buttery avocado to the salsa is a great addition.
- More heat - Feel free to add more jalapenos for a spicier salsa. You can also try different peppers like serrano peppers or diced habanero peppers for even more heat.
- Make it ahead - this recipe is great to make ahead of time because it allows the flavors to come together nicely the longer it sits. You can make it one day before serving.
Recipe Tips
- Use ripe mangoes. The best sweet mangos should be slightly soft and fragrant and they will have yellow, orange and/or red areas on their skin.
- Wash the ingredients. Make sure you wash the fruits and vegetables thoroughly before cutting them.
- Prep the ingredients. You can chop and prepare the ingredients ahead of time and store them separately in ziploc bags or airtight containers in the fridge. You can mix the ingredients together ahead of time or mix the ingredients right before serving. The flavor of the salsa is the best when it gets a chance to marinate in the fridge.
- Taste and adjust. Adjust the seasonings to your preference after mixing the ingredients together by adding more salt or lime. You can also add more or less of the vegetables or fruit.
- Refrigerate. It's optional to let the salsa chill in the fridge for at least 20 minutes before serving but it helps to let the flavors marinate together and it's even better the next day.
Is It a Thyroid-Friendly Recipe? Mangos are a great source of Vitamin C, that help your body produce more disease-fighting white blood cells, and antioxidants, that may help prevent or improve the symptoms of thyroid diseases. Mangos are also rich in vitamin A, folate and are high in fiber.
Recipe FAQ
Pico de Gallo when translated from Spanish means "beak of rooster."
Mango pico has a tropical flavor with a little sweetness from the mangos, a little tangy from the lime juice and cilantro, spice from the jalapenos and a little saltiness from the salt.
Pico de Gallo, also known as salsa fresca or salsa cruda, is a fresh salsa made with chopped raw ingredients like diced tomatoes, onions, cilantro, chiles, and lime juice. Salsa has the same ingredients however the texture can be smooth, chunky, or blended.
Fresh mangoes are the best option for making this pico de gallo for flavor and texture. If you only have canned mangoes just make sure to drain them well before using.
When the mango is ripe it should give a little when gently pressed. They will be fragrant and have yellow, orange, or red areas on the skin.
More Recipes You May Like
Fresh and Easy Mango Pico de Gallo (Salsa)
Ingredients
- 2 cups mango peeled and diced (2-3 mangoes)
- 1 cup bell peppers seeds and membranes removed, diced
- ½ cup red onion diced
- 1-2 Jalapeños seeds & membrane removed, diced
- ⅓ cup cilantro chopped
- 1 Lime juiced
- ½ teaspoon salt
Instructions
- Wash the mangos, bell peppers, jalapenos, cilantro and lime.
- Dice the mango, bell peppers, red onion and jalapenos in small pieces. Finely chop the cilantro.
- Add all of the diced ingredients into a large mixing bowl. Add in the lime juice and salt.
- Fold all of the ingredients together until combined.
- Taste and adjust the seasonings, more salt or lime, if needed.
Nutrition
Disclaimer
Although HalfPastHungry.com attempts to provide accurate nutritional information, note that these are only estimates. Nutritional information may be affected based on which products you use, the brand that was purchased, or in other unforeseeable ways. HalfPastHungry.com will not be held liable for any reliance on given nutritional information. If you need to follow a specific caloric regimen, please consult your physician first.
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