If you’re craving a refreshing, fruity twist on a classic Mexican favorite, Mango Pico de Gallo is the appetizer that will brighten up your table and make everyone come back for seconds (and thirds!). Juicy mango meets zesty lime, firecracker jalapeño, and crisp veggies for a mouthwateringly fresh salsa that’s as colorful as it is delicious. Whether you’re hosting a summer BBQ, jazzing up your Taco Tuesday, or looking for the perfect snack for a sunny afternoon, Mango Pico de Gallo is the kind of dish that instantly puts everyone in a good mood.
Ingredients You’ll Need
This Mango Pico de Gallo keeps things simple and approachable, but don’t let that fool you – every ingredient plays a starring role in both flavor and appearance. From the juicy mango to the zesty lime, each component brings freshness and vibrancy that make this salsa so irresistible.
- Ripe Mangoes: Look for mangoes that give slightly to the touch for sweetness and the perfect juicy bite.
- Roma Tomatoes: Their firm texture and tangy flavor help balance the sweetness of mango and bring body to the salsa.
- Red Onion: Adds sharpness and a bit of crunch for contrast in every bite.
- Jalapeño Pepper: Brings just the right amount of heat to keep things lively—remove seeds for milder heat, or leave them in if you like it spicy.
- Fresh Cilantro: Brings that unmistakable green freshness only cilantro can offer.
- Lime Juice: Provides acidity to balance the flavors and keep everything bright and zippy.
- Salt: Just a sprinkle brings all the colorful ingredients together and makes the flavors pop.
How to Make Mango Pico de Gallo
Step 1: Prep Your Veggies and Mango
Start by peeling and dicing the mangoes into small cubes for the perfect pop of sweetness in every bite. Dice the Roma tomatoes and finely chop the red onion and jalapeño. Doing all this chopping up front helps the salsa mix together seamlessly and makes every scoop perfectly balanced.
Step 2: Combine Ingredients
Grab a medium-sized mixing bowl and add in the diced mangoes, tomatoes, red onion, and jalapeño. These four are the backbone of your Mango Pico de Gallo, offering a mosaic of colors and textures that’s visually stunning and deeply satisfying.
Step 3: Add Fresh Cilantro and Lime Juice
Sprinkle in your chopped cilantro, then squeeze the juice of a fresh lime right over the top. The cilantro gives the salsa an unmistakably fresh, herby lift, while lime wakes up all the other flavors and makes the mango and tomato shine.
Step 4: Season and Toss
Add a generous pinch of salt, then gently toss all the ingredients together. Be careful not to mash the mango—use a soft touch so you keep all those beautiful, distinct chunks intact.
Step 5: Let It Meld
Let your Mango Pico de Gallo sit at room temperature for 10 minutes before serving. This brief wait gives the flavors time to mingle and deepen, making every bite even more amazing.
How to Serve Mango Pico de Gallo
Garnishes
For a gorgeous finishing touch, try scattering a little more fresh cilantro over the top, or add a few extra slices of jalapeño for color and heat. A lime wedge on the side never hurts, and sometimes a sprinkle of flaky sea salt makes every bite stand out even more.
Side Dishes
Mango Pico de Gallo pairs beautifully with crisp tortilla chips, but don’t stop there. It’s a knockout topping for tacos, grilled chicken, or flaky fish, and adds brightness to rice bowls or even scrambled eggs for a playful brunch option.
Creative Ways to Present
Serve your Mango Pico de Gallo in a carved-out mango shell or small mason jars for a fun twist at parties. Spoon it onto miniature tostadas or cucumber rounds for an easy, cheerful appetizer that guests can grab and go.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Mango Pico de Gallo to an airtight container and store it in the refrigerator. It’s best enjoyed within 1–2 days for maximum freshness, since the tomatoes and mango can soften over time, but it’ll still taste great for up to 3 days.
Freezing
While freezing Mango Pico de Gallo isn’t recommended due to the high water content in the mango and tomatoes (which can become mushy after thawing), if you absolutely want to freeze a batch, try draining the salsa well first and expect a softer texture when defrosted.
Reheating
This is a no-cook, fresh salsa, so reheating isn’t necessary! Simply give your Mango Pico de Gallo a quick stir after chilling, and let it sit at room temperature for a few minutes before serving to bring the flavors back to life.
FAQs
Can I make Mango Pico de Gallo ahead of time?
Absolutely! You can prep Mango Pico de Gallo a few hours in advance—just keep it well-covered in the fridge and give it a good stir before serving. Freshness is key, so enjoy within a day or two for best results.
How spicy is this recipe?
The heat level depends on your jalapeño and whether you include the seeds. For a mild salsa, remove seeds entirely and use less jalapeño; for an extra kick, leave in the seeds or even add a pinch of chili flakes.
Can I use frozen mango instead of fresh?
Fresh mango delivers the best flavor and texture, but if that’s not available, you can use thawed, diced frozen mango—just make sure to drain any excess liquid before mixing it into your salsa.
What other fruits can I add?
Feel free to experiment with pineapple, peach, or even diced avocado for a twist on Mango Pico de Gallo. Just keep the overall proportions and balance of flavors in mind so one element doesn’t overpower the others.
Is this Mango Pico de Gallo vegan and gluten-free?
Yes, this recipe is naturally vegan, gluten-free, dairy-free, and loaded with wholesome ingredients—perfect for a wide range of diets and healthy snacking!
Final Thoughts
If you’ve never tried Mango Pico de Gallo before, now is the time to dive in! It’s a vibrant, cheerful salsa that brings so much life and deliciousness to the table. Give it a try—you’ll be hooked after your very first scoop.
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Mango Pico de Gallo Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This Mango Pico de Gallo is a refreshing and flavorful twist on traditional pico de gallo, featuring sweet mangoes, juicy tomatoes, and a zesty lime kick. It’s the perfect appetizer or topping for your favorite dishes.
Ingredients
Mango Pico de Gallo:
- 2 ripe mangoes, peeled and diced
- 2 medium Roma tomatoes, seeded and diced
- 1/2 small red onion, finely chopped
- 1 jalapeño pepper, seeded and finely chopped
- 1/4 cup fresh cilantro, chopped
- juice of 1 lime
- salt to taste
Instructions
- In a medium bowl, combine the diced mangoes, tomatoes, red onion, and jalapeño.
- Add the chopped cilantro and squeeze in the lime juice.
- Gently toss everything together until well mixed.
- Season with salt to taste.
- Let sit for 10 minutes to allow flavors to meld.
- Serve immediately with chips or as a topping for tacos, grilled chicken, or fish.
Notes
- For extra heat, leave the seeds in the jalapeño or add a pinch of chili flakes.
- You can substitute red onion with sweet onion if preferred.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 70
- Sugar: 12g
- Sodium: 150mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg
