Full of vibrant colors, this fresh mango pico de gallo combines sweet mango and tomatoes, fresh cilantro and simply seasoned with salt and fresh lime juice. The perfect addition to tacos!
Full of sweet and spicy flavor and made in nearly 10 minutes this fresh mango pic de gallo always makes an appearance as soon as summer arrives!
Most of the work is in the prepping and once that's done, add the fresh mango salsa to salmon tacos or serve with tortilla chips as an appetizer and definitely with a passion fruit margarita in hand.
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Recipe Highlights
- Easy recipe with simple ingredients that can be assembled in under 10 minutes!
- Mango pico de gallo is a sweet, spicy and colorful addition for salmon tacos, burrito bowls or grilled salmon.
- See how to cut a mango without wasting any of the delicious fruit!
- This fruity pico de gallo is vegan, gluten free and full of fresh wholesome ingredients.
📋 Ingredients
- Mango: Look for mango that is ripe where you can gently press into the flesh easily.
- Tomatoes: Use any tomatoes that are fragrant, deep in color and preferably in season, such as heirloom tomatoes, tomatoes on the vine (as shown here) or sweet cherry tomatoes.
- Lime: This is the time to use fresh lime! Give it a good roll on the counter before cutting it in half to get the juices moving.
- Jalapeño: If you prefer more heat, look for a serrano pepper or fresno pepper. And if you prefer less heat, remove the seeds and ribs from the jalapeño.
- Red Onion: You could substitute with yellow onion if red onion isn't available, but red onion will be a tad sweeter.
- Cilantro: Use a sharp knife to cut off the leaves and the tender stems from the cilantro and finely chop the herbs.
- Salt: Salt is key to bring out all the sweet flavors of the pico de gallo. If making ahead, don't salt until right before serving so the pico de gallo doesn't get too watery.
See recipe card for full information on ingredients and quantities.
🥑 Substitutions and Variations
- Grill the mango, jalapeño onion until lightly charred for a smokier layer of flavor.
- For more heat, substitute with serrano or fresno chile.
- Add cubed avocado or other fruits such as peaches, pineapple or nectarines.
- Blend the mango pico de gallo to make a mango salsa for a saucier consistency.
🥭 How to Cut a Mango
There are several ways to cut a mango, but I've found this method the easiest and gives you the most yield without waisting fruit.
Peel the mango with a vegetable peeler and stand it up vertically. Using a sharp knife, cut down the cheek of the mango and around the pit on all sides. (Photo 1). Tip: Use a paper towel to hold on to the slippery mango.
Once you have a nice piece of mango, cut the mango into slices, then into small cubes for the pico de gallo (Photo 2).
⏲️ Instructions
Step 1: Once all of the ingredients are prepped, add them to a bowl except for the salt.
Step 2: Mix the ingredients together and add the salt right before serving. Taste for seasoning and adjust as needed.
📍 Recipe Tips
- Because this is a fresh salsa, use the best, in season ingredients available for the best flavor.
- Don't salt too far in advance. Salt draws out the moisture from the fruits and vegetables and can make the pico de gallo too watery.
- Taste as you go and adjust as needed. More lime juice or less heat, for example.
- If the onion is strong, soak the chopped onion in a bowl of cold water for 10 minutes, which will take the bite off.
Recipe FAQs
Pico de gallo literally translates to "beak of rooster" and the story is that it got its name because people would pick up the dish with their thumb and forefinger, making the shape of a roosters beak.
Mango pico de gallo goes with any of your favorite summer recipes such as fish tacos, whole grilled branzino and cold tilapia ceviche.
Pico de gallo is made up of fresh ingredients and can be made aheads up to 3 days in advance. To make the pico de gallo last longer, only add salt before serving and add fresh cilantro as close to serving as possible.
More Mexican Recipe Inspiration:
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Mango Pico de Gallo
LittleFerraroKitchen.com
Equipment
Ingredients
- 2 mangos peeled and cut into small cubes
- 2 medium tomatoes seeded and cut into small cubes
- ½ small red onion cut into small cubes
- 1 jalapeno pepper finely chopped, remove seeds for less heat
- 1 lime juiced
- ¼ cup cilantro finely chopped
- ½ teaspoon kosher salt
Instructions
- To a medium sized bowl, add the chopped mango, tomatoes, jalapeño, red onion and cilantro and toss to combine.
- Right before serving, season with salt and fresh lime juice and toss again. Taste for seasoning and adjust as needed.
Notes
- Because this is a fresh salsa, use the best, in season ingredients available for the best flavor.
- Don't salt too far in advance. Salt draws out the moisture from the fruits and vegetables and can make the pico de gallo too watery.
- Taste as you go and adjust as needed. More lime juice or less heat, for example.
- If the onion is strong, soak the chopped onion in a bowl of cold water for 10 minutes, which will take the bite off.
Cassie Laemmli (Bake Your Day) says
This sounds so good. I love fruit in salsa. Thanks for participating in our recipe exchange!
Cindys Recipes says
I did a mango tomato salsa too for #tomatolove! I love your version! Don't mangos and tomatoes go so well together!
Samantha says
Just checked yours out! How funny :))
Katie says
Mmmmm, mango salsa! I love that. My mom used to make a killer peach salsa with in-season peaches, but I haven't tried making it with mango before. Thanks for the recipe, I'll definitely try this out!
Samantha says
OOohhh peach? That is next on my list! Thanks for that idea 🙂