Simple and vibrant, this easy mango pico de gallo is great served with tortilla chips, over grilled chicken or alongside your favorite Mexican fare!
Mango pico de gallo is a chunky salsa made with fresh mangoes, tomatoes, onions, jalapenos, lime juice and cilantro! And the best part – you only need a few minutes to whip up this delicious salsa! Just chop up all the ingredients, mix and serve!
First let’s talk about the star of the show — the mangoes! For this recipe, you can really use any variety you find in your local supermarket, but our favorite is the ataulfo (or honey mango). It’s less fibrous than other varieties and has a deliciously creamy texture. You’ll know these mangoes are ripe when they’re yellow and soft to the touch.
Because of the pit, mangoes can be a bit difficult to cut. Our preferred method is to slice off either side of the pit, score the inside of each half and then scrape out the cubes. For a visual tutorial, check out this guide!
making the best salsa
Here are a few tips to make sure your pico de gallo is perfection!
Deseed your tomatoes. While we don’t usually remove the tomato seeds when making other forms of salsa, we do find it necessary for pico de gallo. Deseeding your tomatoes will ensure your pico is nice and chunky as opposed to overly watery. To deseed roma tomatoes, cut each tomato in quarters and then carefully run your knife along the inside to separate the pulp.
Add the salt and lime juice last. If making ahead of time, add the salt and lime juice no sooner than one hour before serving. Letting the mixture marinate any longer will result in a soupier mixture. That being said, we do want a little bit of marination so we suggest adding the salt about 15 minutes before serving.
Adjust to taste. The variety and size of mangoes and tomatoes you use will affect the flavor of your salsa. Feel free to add more mango, less tomato or whatever combination works best for you! All ingredients can and should be adjusted to taste.
mango pico de gallo: FAQs
We love ataulfo mangoes for their creamy texture, but any fresh mango you find at your local supermarket will work well! Mango varieties vary in size so adjust the amount as necessary.
Mango pico de gallo makes a fantastic appetizer with just a bag of tortilla chips! But it’s also great served over grilled chicken or as a topping for tacos, nachos and quesadillas!
Yes! I prefer to cut the ingredients ahead of time, but add the lime juice and salt about 15 minutes before serving. This ensures that the salt won’t draw out too much moisture.
This pico de gallo will keep in an airtight container in the fridge for several days.
mix it up!
One of the best things about making salsa is how customizable it is! Here are some of our favorite variations for this mango pico:
- Tomato-free salsa: Try adding diced red bell pepper instead of tomatoes. It adds a wonderful crunch and incredibly fresh flavor!
- More heat: Use serrano or even habanero peppers instead of jalapenos to make it extra spicy.
- A hearty twist: Mixing in black beans or chopped avocado can make your salsa a bit heartier and the perfect base for a lighter meal!
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