A fresh and delicious burst of flavor, mango pico de gallo takes traditional salsa and adds fresh mango along with red onions, tomatoes, cilantro and lime juice. Perfect to top grilled chicken, mahi mahi fish tacos, salmon, quesadillas or shrimp or even eat with just tortilla chips. This 5 ingredient salsa is simple to make and bursting with flavor!
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You don't have to be hosting a tropical party this summer to enjoy one of the most fresh and delicious tasting salsas around! It's light, refreshing and so quick and easy to make in under 10 minutes. If you've ever had mango salsa, this is a similar recipe for a chunky style salsa.
Although Aldi has a similar version that is pre-made under their Park Street Deli brand, I think homemade mango pico de gallo is an easy no brainer to make and tastes the best! There are even a few notes to show you how to customize it
Serve it as an appetizer or a sauce. It is delicious to top mahi mahi fish tacos or chicken tacos or to top your favorite seafood dish like salmon or shrimp!
Why You'll Love This Recipe
- Delicious whole food, homemade salsa that is naturally gluten free, vegan, and paleo making it perfect for many dietary restrictions.
- Simple ingredients - only 5 easy ingredients make up this homemade recipe.
- Quick to make in under 10 minutes
Ingredients
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.
- Tomatoes: I used heirloom tomatoes for this recipe because that is what I had on hand. You can use any tomato to make mango pico de gallo, but my personal favorite are cherry tomatoes because they are easy to chop and they have less water than other tomatoes making them less runny.
- Mango: This recipe specifically uses mango, although you can swap out mango for pineapple or strawberry and the recipe will still be delicious. To make prepping easier, I used jarred mango I got from Sam's Club and used a paper towel to soak up any excess moisture before chopping. Fresh or frozen, defrosted mango will also work.
- Cilantro: Although a main ingredient in any salsa, cilantro can be omitted if you do not care for it.
How to Make This Recipe
This is a step-by-step walkthrough of how to cook this recipe. The recipe card at the bottom shows the exact cook time and temperatures.
- Wash all ingredients and chop into small, diced sized pieces.
- Add ingredients to a large dish or bowl and stir together gently to incorporate. Serve immediately or once chilled.
Expert Tips
- Make a spicy version by adding chopped jalapeno or haberno peppers.
- Add in chopped avocado for a boost of healthy fats. Grilled corn or chopped cucumber also make excellent additions.
- If using frozen mango, be sure to allow it to defrost prior to making.
- Storage: store in an airtight container in the refrigerator for up to 4 days.
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.
It tastes very similar to traditional pico del gallo with a burst of sweet mango. It is definitely on the sweeter side so adding in some jalapeno for heat is not a bad idea.
I love to use it to top seafood dishes like mahi mahi fish tacos, salmon or shrimp. It is even delicious to eat with tortilla chips.
Store in an airtight container in the refrigerator for up to 4 days.
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Mango Pico de Gallo
Ingredients
- 1 cup mango diced
- 1 cup tomatoes diced
- ½ medium red onion
- ¼ cup cilantro chopped
- 1 lime juice of
Instructions
- Wash all ingredients and chop into small, diced sized pieces.
- Add ingredients to a large dish or bowl and stir together gently to incorporate. Serve immediately or once chilled.
Notes
- Make a spicy version by adding chopped jalapeno or haberno peppers.
- Add in chopped avocado for a boost of healthy fats. Grilled corn or chopped cucumber also make excellent additions.
- If using frozen mango, be sure to allow it to defrost prior to making.
- Storage: store in an airtight container in the refrigerator for up to 4 days.
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