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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.
Pico de gallo is probably one of my favorite variations of salsa. It is a must for me when it comes to tacos. I just love the chunky texture and I am a big fan of raw onions. I feel like you either love them or you hate them.
And mango is my all time favorite fruit. So I thought why not combine the two to create this fresh summery salsa? The mango gives it a tropical twist that I love. Especially as the weather warms up.
It really is so simple but so full flavor. I love how light and fresh it is. And the only ingredients are fresh fruit and vegetables.
Jump to:
Highlights
- Made from only fresh fruits and vegetables
- Ready in 5 minutes or less
- Tropical twist from the mango
- Super versatile (use it on salads, tacos, burrito bowls, or serve it with chips)
- An easy summer party snack or appetizer
- Colorful
Ingredients
- Cherry Tomatoes: I use cherry tomatoes because I prefer the flavor. Roma tomatoes will work too.
- Red Onion: Swap for white onion.
- Jalapeños: The spiciest part of the pepper is the seeds and white membrane inside of it. This can be removed by running a small paring knife along the inside. However, if you want to make your pico extra spicy, leave the seeds and membrane.
Complete list of ingredients and amounts is located on the recipe card below.
Tips for Chopping the Vegetables
- Mango. There is a very hard pit in the middle so you cannot start by cutting it in half. Cut it longways about a ⅓ of the way in to avoid the pit. If you hit the pit, move your knife further away from the center. To remove the skin, use a cup. Run the piece of mango down the side of a cup so that the cup goes between the skin and the fruit. The fruit will fall into the cup. Now it should be easy to dice the piece of mango into small chunks.
- Cherry Tomatoes. Cut these in half longways, then in half long ways again. This will leave you with quarters. Cut each quarter into thirds shortways. This results in the perfect size chunks of tomatoes.
- Red onion. Cut your onion in half from root to root. Then place the flat side down on the cutting board. Cut off the remaining root/stem. With the knife facing the direction of where the root was, make 7-8 cuts through the onion almost to the end but not all the way. Now turn the onion and cut in the opposite direction.
- Jalapeño. Cut the stem of the pepper off. Then cut the pepper in half longways. Using the knife or your hands peel out the seeds and white membranes. Now cut each half into pretty thin matchsticks lengthwise. Now cut the match sticks in the opposite direction to create small squares.
Instructions
before you start
- Wash & dry all veggies. I like to pat dry the vegetables so that excess water does not get into the salsa.
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.
Expert Tips
- Knife cuts are key. This recipe is super simple. You basically just need to cut everything up and mix it together. With that being said, this makes your knife cuts even more crucial. See the section about how to cut above.
- Use a handheld squeezer. This is the best way to extract the most juice from the limes compared to the amount you would get just squeezing the lime by hand.
FAQs
You can store leftovers in an airtight container in the refrigerator for up to 4 days. Liquid will begin to pool up in the bottom of the container from all of the moisture in the vegetables. This is completely normal, but I recommend straining it before serving or serving it with a slotted spoon.
Yes definitely. It gets better as it sits. I recommend making it 1 day before you plan to serve it.
In my opinion pico de gallo is a type of salsa. Typically we think of blended salsa, but pico de gallo has most of the same vegetables. They are just chopped and uncooked.
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.
Try eating it with crunchy veggies like carrots, celery, or jicama. You can even use on top of lettuce wraps or salads.
Related Recipes
Tropical Mango Pico de Gallo (Grape Tomatoes)
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.
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