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.
Servings: 3 cups
- 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
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.
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.
Calories: 64kcal | Carbohydrates: 16g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 396mg | Fiber: 3g | Sugar: 10g