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    Bites with Bri » Appetizer & Snack » Mango Pico de Gallo

    Mango Pico de Gallo

    Published: May 21, 2021 · Modified: May 18, 2022 by Brianna May · This post may contain affiliate links.

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    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 de gallo. Perfect on tacos, salads, bowls, or with chips, it is addicting. All you are missing is a spicy margarita!

    overhead shot of mango pico de gallo

    Pico de gallo is probably one of my favorite variations of salsa. What about you? I just love the chunky texture and I am actually a big fan of raw onions (especially when it comes to Mexican food).

    You may be asking yourself… mango? Why mango in pico? Well not only is mango my favorite fruit, it happens to pair perfectly with pico de gallo. 

    The mango adds a touch of sweetness and puts a fun twist on traditional pico de gallo. It also just screams summer even more with the addition of a tropical fruit. Serve it with this blackberry jalapeño margarita for the perfect summer duo. 

    This mango pico de gallo is simple, fresh, and healthy, like my Mexican Pickled Onions. But it definitely does not lack in the flavor department. It is sweet, tangy, and a little spicy from the jalapeño. 

    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 with how you serve it.

    Jump to:
    • Highlights
    • Ingredient Notes
    • Helpful Equipment & Tools
    • Instructions
    • Make Ahead & Storage
    • Expert Tips
    • Recipe Notes
    • Variations
    • FAQs
    • Related Recipes
    • Watch the How to Video
    • Mango Pico de Gallo

    Highlights

    • This mango pico de gallo 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. 
    • Mango pico de gallo can be served 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

    overhead shot of ingredients for mango pico de gallo
    • 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.

    Helpful Equipment & Tools

    • Fullstar Vegetable Chopper: This chopper is the key to cutting down the prep time for this recipe. I highly recommend it and use it almost daily. For this recipe, I use the smaller blade. You will get perfectly chopped pico de gallo. 
    • IMUSA USA J100 -00285 Lime Squeezer: This inexpensive lime squeezer will help you extract the most juice. This is definitely a tool you need in your kitchen collection. 
    • Duralex LYS Mixing Bowl Set: These glass mixing bowls are perfect for prepping and baking. I use them in all of my recipe ingredients shots, run them through the dishwasher, and I have not had any issues with chipping.  

    Instructions

    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.

    steps 1 & 2
all of the ingredients for the mango pico de gallo in a bowl
ingredients tossed together

    TIP - Adjust the amount of lime and salt to taste.

    Make Ahead & Storage

    • Make Ahead: 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. 
    • Refrigerator: Store leftover pico de gallo in the refrigerator in an airtight container for 3-4 days. 
    • Freezer: I do not recommend storing leftover pico de gallo in the freezer.

    Expert Tips

    • 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 this vegetable chopper 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 mango pico de gallo, taste it. Add more salt or lime to taste.

    Recipe Notes

    • This mango pico de gallo is not spicy. However, if you are extremely sensitive to spice, you can omit the jalapeno or swap it for green bell pepper.
    tortilla dipping into the mango pico de gallo

    Variations

    • Swap the mangoes: Try peaches or pineapple instead of mango. These fruits will also add a nice sweetness.
    • Add avocado: Try adding diced avocado.

    FAQs

    What is the difference between salsa and pico de gallo?

    Pico de gallo is actually a type of salsa. Typically you think of salsa as blended. Pico de gallo has most of the same vegetables as blended (or smooth) salsas. They are just chopped and uncooked.

    Why is pico de gallo so good?

    It is because of the texture and flavor. It is chunky, giving it much more texture than a blended salsa. The vegetables are not boiled or roasted giving them more of a pungent flavor. It typically has more of a punch from extra lime juice as well.

    How can you eat pico de gallo without chips?

    Try eating it with crunchy veggies like carrots, celery, or jicama. You can even use it on top of lettuce wrap tacos or salads. These are all keto or low carb options.

    What does Pico mean in pico de gallo?

    Pico de gallo translates to “rooster’s beak” in Spanish. 

    Is eating pico de gallo healthy?

    Yes. Since it is made completely out of raw vegetables, it is a very nutritious dip.

    What can you use pico de gallo for?

    Pico de gallo can be severed as a dip or as topping on nachos, tacos, salad, bowls, quesadillas, and more.

    Related Recipes

    • Mexican Pickled Onions
    • Corn Tortilla Quesadilla
    • Easy Crockpot Cream Cheese Chicken Chili
    • Mozzarella Queso

    Watch the How to Video

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    5 from 32 votes

    Mango Pico de Gallo

    This Tropical Mango Pico de Gallo is the most flavorful fresh salsa that you will be snacking on all day. The mango adds a bit of sweetness and tanginess that pairs perfectly with the vegetables in a traditional pico de gallo. Perfect on tacos, salads, bowls, or with chips, it is addicting.
    Servings3 cups
    Prep5 minutes
    Total5 minutes
    Course: Appetizer/Snack, Side Dish
    Cuisine: Mexican
    Author: Brianna May

    Ingredients:

    • 1 cup mango, peeled and diced (1-2 mangoes)
    • 1 cup diced cherry tomatoes*
    • ½ cup diced red onion*
    • 1-2 jalapeños, seeds & membrane removed, diced*
    • ⅓ cup chopped cilantro leaves
    • 1-2 limes, juiced
    • 2 cloves garlic, grated
    • ½ 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.

    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.
    Make Ahead: 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. 
    Refrigerator: Store leftover pico de gallo in the refrigerator in an airtight container for 3-4 days.
    This mango pico de gallo is not spicy. However, if you are extremely sensitive to spice, you can omit the jalapeño or swap it for green bell pepper. 

    NUTRITION:

    Calories: 64kcal | Carbohydrates: 16g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 396mg | Fiber: 3g | Sugar: 10g
    Did you make this recipe? Tag me on Instagram!Mention or tag @bites.with.bri_ or use the hashtag #biteswithbri
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    I am a recipe developer, food photographer, blogger. My goal is to teach you how to cook, not just follow my recipes. I love to cook with bold flavors that are still family friendly. My hubs is a picky eater and all of these recipes are approved by him, so I am sure you and your family will love them too. Learn more about Bri >>

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