Super Fresh Mango Pico de Gallo
Juicy, tangy, and packed with all the bright flavors of summer, this mango pico de gallo will become your next favorite salsa to make and serve at your BBQs and cookouts.
Fresh mangoes come together with some salsa staples to turn into the perfect teammate with your nachos and dips.
I absolutely loved my zesty pineapple habanero salsa, and inspired by its fruity deliciousness, I tried my hands at this sweet and spicy salsa recipe using mango.
Pico de Gallo with Mango
Ingredients And Variations For Tropical Pico de Gallo
Mango: You’ll need a fresh, ripe mango. The sweetness of the mango is what elevates this simple Mexican salsa.
Jalapenos: Jalapenos add a nice kick of heat to the pico de gallo. Add as much as your taste buds can tolerate.
Bell peppers: Bell peppers lend a nice bit of crunch and also help tone down the spice.
Onion: I would recommend using red onions. They have a beautiful pungent flavor that works wonderfully with the other ingredients.
Tomato: Tomatoes bring their tanginess and juiciness to the pico de gallo. They’re an absolute must.
Cilantro: Fresh cilantro adds a nice bright color and lots of freshness to the salsa. If you’re not a fan of cilantro, leave it out but if you’d like a nice pop of color, then flat leaf parsley is a perfect alternative.
Lime juice: Lime juice balances everything out and brings some much-needed citrusy deliciousness to the dish.
Sugar: I also like to add a dash of sugar for some extra sweetness.
Seasonings: And of course, you’ll need a bit of salt and pepper too.
How to Make Mango Pico de Gallo
STEP #1:Finely chop all the veggies and fruits and add them to a large bowl.
STEP #2: Season with salt, sugar and pepper. Add lime juice and mix well.
STEP #3: Taste and adjust for more lime, salt, or sugar. Refrigerate for about 20 minutes and serve.
Cutting the Mango the Correct Way
Because of the large, oblong pit in the middle of the mango can sometimes make it difficult to cut it properly and use all the fruit.
The best way to cut mangoes for this fresh salsa recipe is using the cross hatch pattern. Use a sharp knife and be careful not to cut through the peel so that you can turn it inside out to cut off the mango cubes.
Tips & Variations for this Mango Pico de Gallo Recipe
- Make sure you chop the fruits and veggies such that they’re roughly the same size.
- To tone down the heat from the jalapenos, you can slice them, de-seed them, and remove the ribs before chopping and adding them to the mix.
- You can also experiment with other mix-ins of your choice. Swap the jalapenos for habaneros if you prefer it spicier, or add fresh pineapple or peaches to add more freshness and sweetness to the salsa.
- Refrigerate the pico de gallo for at least 20 minutes before you serve it. This will allow the flavors to deepen and mingle together.
How to Serve Fresh Fruity Salsa
Serve this fresh and fruity salsa with your favorite tortilla chips or nachos. You can also enjoy them as a side salad with any of your favorite summer grills, or use them as a topping for tacos or on top of grilled fish.
Topping these boneless grilled Chili Lime Ribs with mango salsa would be scrumptious!!
I personally love teaming them up with some other summer favorites like my chili shrimp appetizers and my cucumber avocado salsa appetizer.
Storage Ideas & Suggestions
Just like most fresh salsas, this can last up to about 3 days in the fridge.
Keep in mind, it may get a bit softer and the fruit pieces may not retain their firmness, but as the salsa sits longer, the flavors can intensify even more, so be careful of the spicy peppers!
Remember to use an airtight container to preserve its freshness. I don’t recommend freezing this salsa for later use.
Did you try this super fresh mango pico de gallo recipe? Do you have any questions about the recipe? Please leave your thoughts and questions in the comments below. Thank you again for stopping by The Salty Pot and I hope you have a fantastic day!
Super Fresh Mango Pico de Gallo Recipe
Fresh, juicy, tangy, sweet and a little spicy, Mago Pico de Gallo is incredible served over tacos, chicken, grilled fish, nachos and just plain tortillas.
Ingredients
- 1 cup mango
- ¼ cup cilantro, fresh
- 1-2 jalapeños, de-seeded and finely chopped
- 1 bell pepper cored, seeded and finely diced
- ½ cup red onion,diced
- ½ cup tomatoes,diced
- 2 tbsp lime juice, freshly squeezed
- ½ tsp salt
- ½ tsp sugar
- ½ tsp pepper
Instructions
- 1. Chop the mango, bell pepper, onion, cilantro, tomatoes and jalapenos. See notes below.
- 2. Place all the cut veggies and fruit into a bowl. Season with salt, pepper, sugar and mix well.
- 3. Squeeze the lime juice over the fresh salsa. Taste and adjust for seasonings.
- 4. Cover and refrigerate for 20 to 60 minutes. Serve and enjoy!
Notes
Make sure you chop the fruits and veggies such that they’re roughly the same size.
To tone down the heat from the jalapenos, you can slice them, de-seed them, and remove the ribs before chopping and adding them to the mix.
You can also experiment with other mix-ins of your choice. Swap the jalapenos for habaneros if you prefer it spicier, or add fresh pineapple or peaches to add more freshness and sweetness to the salsa.
Refrigerate the pico de gallo for at least 20 minutes before you serve it. This will allow the flavors to deepen and mingle together.
Mango salsa will keep fresh in the fridge for up to three days. Cover well and as it sits, it may become a bit more watery, but will still be delicious.
Nutrition Information:
Yield: 48 Serving Size: 1 tablespoonAmount Per Serving: Calories: 3Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 24mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 0g
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
