This fresh mango pico de gallo recipe is a delicious salsa with a burst of flavor! Five simple ingredients are juicy mangos, red onions, tomatoes, cilantro, and lime juice. Salsa fresca with mango is a perfect summer appetizer or addition to tacos, salads, or with tortilla chips!
Jump to:
- Why You'll Love This Recipe
- What is Mango Salsa Made Of?
- Taste and Texture
- How to Make This Homemade Mango Pico de Gallo
- Expert Tips
- How to Store, Serve and Make-Ahead
- What to Eat with Mango Salsa
- Recipe FAQs
- Other Healthy Appetizer Dip Recipes You'll Love!
- Fresh & Easy 5-Ingredient Mango Pico de Gallo Recipe
Summer is here and this mango salsa is the perfect easy complement to any light summer meal or as a refreshing appetizer dip (like our simple guacamole recipe!)
Why You'll Love This Recipe
- Light and refreshing fresh salsa with a tropical twist on the classic recipe!
- Mild, not spicy, and made with no jalapeño peppers and no serrano peppers (kid-friendly!)
- Colorful salsa that is quick to make in under 10 minutes.
- Fresh salsa that tastes better than store-bought.
- Pairs perfectly with 5-ingredient guacamole!
- Easy ingredients - only five simple ingredients.
- Perfect to top grilled chicken, mahi mahi fish tacos, salmon, quesadillas, or shrimp.
- Healthy and naturally gluten-free, vegan, and paleo.
What is Mango Salsa Made Of?
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
I recommend using cherry tomatoes, Roma tomatoes, or plum tomatoes for ease of preparation, and they are less watery. Use whatever fresh tomatoes are accessible to you in your grocery store (I used heirloom tomatoes).
Fresh or frozen sweet mango works in this fresh mango salsa. If using frozen mango, thaw the mango before assembling.
Make other variations with pineapple or strawberries.
Fresh cilantro is generally found in salsa, but you can omit it if you do not care for it.
Fresh lime juice provides acidity and a tangy flavor. It also works as a natural preservative helping the salsa to last longer in the fridge.
Red onion provides texture, crunch, texture, and aroma to this recipe. Yellow onion or white onion may also be used.
Taste and Texture
This recipe tastes like a bold, fresh, and tangy salsa with a hint of sweetness from the mango.
The texture is chunky, like traditional pico de gallo. It has a mix of soft and hard textures with small pieces, making it a pleasing texture.
How to Make This Homemade Mango Pico de Gallo
Below are step-by-step instructions for how to cook this recipe. The recipe card at the bottom shows the exact cooking time and temperatures.
- Wash all ingredients and use a cutting board and sharp knife to chop into small, diced-sized pieces.
- Add ingredients to a large mixing bowl and stir gently to incorporate. Season with a pinch of salt and serve immediately or once chilled.
Did you know? You can make this mango salsa with habaneros, serrano chiles, or jalapeño peppers to make it with spicy flavors.
Expert Tips
- Chop ingredients finely, but do not over-chop them. You will want it to have chunks.
- Use cherry or Roma (plum) tomatoes for easy chopping and prep and less moisture.
- Soak onions in water before chopping if you find them too potent.
- Use fresh ingredients, if possible, for the most fresh flavors.
- Add in chopped avocado for a boost of healthy fats. Grilled corn or chopped cucumber also make excellent additions.
- If using frozen mango, allow it to defrost before making it.
How to Store, Serve and Make-Ahead
- Storage: store in an airtight container in the refrigerator for up to 4 days.
- Make-Ahead: May be made ahead up to 3 days in advance. Spoon it into a separate bowl before serving to remove extra liquid.
What to Eat with Mango Salsa
- Serve as a party dip appetizer with tortilla chips.
- Make it as a topping or sauce to serve on top of mahi mahi fish tacos, burrito bowls, cheese quesadillas, pan-seared shrimp, grilled chicken, or other grilled meats.
Recipe FAQs
Pico de gallo is a chunky salsa made with whole and raw pieces. Salsa is generally more liquid-based as it is made with mainly cooked ingredients.
I love to use it to top seafood dishes like mahi mahi tacos, salmon, or shrimp. It is even delicious to eat with tortilla chips.
Store in an airtight container in the refrigerator for 3-4 days.
The phrase translates to "rooster's beak." It has an interesting origin, according to Tasting Table.
Pico de gallo can be watery when the tomatoes used have too much liquid. I prefer Roma tomatoes or cherry tomatoes that have less moisture.
If using a higher moisture content tomato, use a paper towel to blot out excess moisture and consider removing the inside flesh with a paring knife.
Other Healthy Appetizer Dip Recipes You'll Love!
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Fresh & Easy 5-Ingredient Mango Pico de Gallo Recipe
Equipment
- knife
- mixing bowl
Ingredients
- 1 cup mango diced
- 1 cup tomatoes diced
- ½ medium red onion chopped
- ¼ cup cilantro chopped
- 1 lime juice of
Instructions
- Wash all produce and chop into small, diced-sized pieces.1 cup mango, 1 cup tomatoes, ½ medium red onion, ¼ cup cilantro
- Add produce and lime juice to a large dish or bowl and stir gently to incorporate. Serve immediately or once chilled.1 lime
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