This Mango Pico de Gallo is the epitome of summer. It is juicy and full of fresh tangy flavors. The mango adds a bit of sweetness that pairs perfectly with the vegetables in a traditional pico. Perfect on tacos, salads, bowls, or with chips, it is addicting. All you are missing is a spicy margarita!
This mango pico is simple, fresh, and healthy, like my Mexican Pickled Onions.
I like to serve it with tortilla chips as a snack or load it up on a fresh salad. It is so good, I don’t think you can go wrong.
Table of Contents
Why You’ll Love This Recipe
- This salsa is loaded with fresh vegetables and fruit.
- This recipe is gluten-free, dairy-free, keto, low carb, and vegan.
- This pico is ready in 10 minutes or less. The most time consuming part is prepping and chopping the vegetables.
- Serve it with chips, on tacos, salads, or bowls.
- This pico is perfect for summer time because it is light, fresh, cool, and requires no cooking.
- This dip is great to serve at a Super Bowl party as an appetizer.
Ingredient Notes & Substitutions
- Cherry Tomatoes: I use cherry tomatoes because I prefer the flavor. Roma tomatoes will work too.
- Red Onion: Swap for white or yellow onion.
- Jalapeños: The spiciest parts of the pepper are the seeds and lighter colored membrane inside of it. These can be removed by running a small paring knife along the inside. However, if you want to make your pico extra spicy, do not remove the seeds and membrane.
- Limes: Depending on the size of your limes you may use one or two. I like my pico de gallo extra limey so I typically use two. I recommend tossing the salsa with one and then tasting it. Add another to taste.
Complete list of ingredients and amounts is located on the recipe card below.
How To Make Mango Pico de Gallo
Overview
- Toss all of the ingredients together and enjoy!
Step by Step
Step 1: Add all of the ingredients into a mixing bowl.
Step 2: Fold until well combined. Taste and add more salt or lime if desired.
TIP – Adjust the amount of lime and salt to taste.
Expert Tips & Variations
- Use ripe mangoes. When the mango is squeezed, there should be a little give. It should be slightly soft. Riper mangoes will have a more intense and sweeter flavor.
- Use a chopper. This makes chopping all of the vegetables super easy and fast. It also ensures all of the pieces are uniform. I can’t recommend purchasing it enough.
- Grate or press the garlic. I recommend grating or pressing the garlic with a garlic press so that you do not end up with chunks of garlic. If you do not have a micro grater or garlic press, mince the garlic as finely as possible. Run your knife through the garlic multiple times.
- Taste and adjust. Before serving the fresh salsa, taste it. Add more salt or lime to taste.
- Use other fruits. Try peaches or pineapple instead of mango. These fruits will also add a nice sweetness.
- Add avocado. Try adding diced avocado.
- Make in advance. This mango pico de gallo is the perfect dip to make ahead of time because it becomes more flavorful as it sits. In fact, I prefer making it one day before serving.
Recipe FAQs
Mango pico is sweet, salty, tangy, and super fresh.
Pico is actually a type of salsa. Typically you think of salsa as blended. It has most of the same vegetables as blended (or smooth) salsas. They are just chopped and uncooked.
It translates to “rooster’s beak” in Spanish.
More Appetizer Recipes
Mango Pico de Gallo
Ingredients
- 1 cup mango peeled and diced (1-2 mangoes)
- 1 cup diced cherry tomatoes*
- 1/2 cup diced red onion*
- 1-2 jalapeños seeds & membrane removed, diced*
- 1/3 cup chopped cilantro leaves
- 1-2 limes juiced
- 2 cloves garlic grated
- 1/2 teaspoon salt
Instructions
- Review all recipe notes and instructions before beginning.
- Add all of the ingredients into a mixing bowl.
- Fold until well combined. Taste and add more salt or lime if desired.
Video
Notes
- Cherry Tomatoes: I use cherry tomatoes because I prefer the flavor. Roma tomatoes will work too.
- Red Onion: Swap for white or yellow onion.
- Jalapeños: The spiciest parts of the pepper are the seeds and lighter colored membrane inside of it. These can be removed by running a small paring knife along the inside. However, if you want to make your pico extra spicy, do not remove the seeds and membrane.
- Limes: Depending on the size of your limes you may use one or two. I like my pico de gallo extra limey so I typically use two. I recommend tossing the salsa with one and then tasting it. Add another to taste.
- Use other fruits. Try peaches or pineapple instead of mango. These fruits will also add a nice sweetness.
- Make in advance. This mango pico de gallo is the perfect dip to make ahead of time because it becomes more flavorful as it sits. In fact, I prefer making it one day before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Step 1 is dumb af, otherwise recipe is FIRE! BUSSIN!
Came out DELICIOUS! ?? Must try this recipe! Don’t be afraid to try ALL different kinds of fruits in your Pico de Gallo! So yummy!!
Thank you!!