Mango Pico de Gallo

This refreshing and flavorful Mango Pico de Gallo is a versatile recipe that can be served as an appetizer with tortilla chips, or as an accompaniment for fish or chicken. It uses only 6 simple ingredients, and comes together with a great balance of flavor and texture.

Fresh and vibrant recipes like this easy mango pico de gallo are some of my absolute favorite foods to eat, and they’re the type of dishes I tend to bring for gatherings.

We recently spent the July 4th holiday at the pool with friends, and I brought a big tub of this to share. Everyone loved it! Just bring a bag of tortilla chips, and it’s ready to be enjoyed.

This delicious salsa is essentially a traditional pico de gallo, but with fresh mango added.

Though recipes like this have a lot of variation, personally I like equal parts mango to tomatoes, with expected accenting flavors like fresh cilantro, white onion, jalapeño, and lime juice.

The sweet mango adds a tropical twist to the flavor, and it works surprisingly well. It’s less sweet than my Fresh Mango Salsa, but features similar flavors. Make sure to wash it down with a Prickly Pear Margarita!

Step by Step Overview:

Making mango pico de gallo, like most fresh salsa, is really all about prep and chopping fresh ingredients.

Start by deseeding some fresh tomatoes. It’s easiest to use a finger, pressing into the crevices and forcing out the seeds and juice, but you may also use a spoon:

Once the seeds have been removed, chop the tomatoes into small pieces using a sharp knife.

Next, prepare the mangos. See my post on How to Cut Mango if needed, but I like to cut a grid pattern into the mango halves, then scoop the pieces out with a spoon, like this:

Try to cut the grid so that the pieces are similar in size to the chopped tomatoes, and for safety, always place the mango cheek on the cutting board when cutting.

Place the chopped tomatoes and chopped mango in a large bowl, then add chopped white onion, finely chopped jalapeño pepper, chopped fresh cilantro leaves, sea salt, and fresh lime juice:

If you prefer red onion, that works nicely here too in place of the white onions. I do not recommend yellow onion.

You can also try serrano peppers instead, but the flavor of jalapeno peppers is most traditional. Habanero peppers are also an option worth considering if you like a ton of heat, and their flavor has a strong affinity for fresh mangoes.

I recommend keeping all the other ingredients the same so the pico tastes right.

Toss everything together in the mixing bowl to combine:

While the mango pico de gallo can be eaten now, it won’t taste as good as if it sits for a while.

I like to make it about 4 hours in advance of serving, but sometimes I’ll do as little as 1 hour, or as much as a day ahead.

Also know that even though these are the proportions I enjoy, you can always adjust it afterward to your tastes. Add more tangy lime juice, for instance, or more spicy jalapeño.

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