Why You’ll Love This Recipe
This Mango Pico de Gallo combines the sweetness of ripe mangoes with the freshness of tomatoes, onions, and cilantro, making it the perfect balance of sweet, savory, and spicy. It’s quick to prepare, refreshing, and incredibly versatile. The addition of lime adds a bright, citrusy note that enhances all the flavors. Whether you’re serving it as an appetizer, a topping for grilled meats, or alongside your favorite Mexican dishes, this salsa is sure to become a favorite!
Ingredients
2 mangos, peeled, pitted, and diced (Ataulfo mangos are preferred, but any variety will work)
2 roma tomatoes, cored and diced
½ red onion, diced
1 jalapeño, diced (remove seeds or adjust quantity depending on your spice preference)
¼ cup fresh cilantro, chopped
¼ teaspoon salt
1 lime, for zest and juice
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Begin by peeling, pitting, and dicing the mangos into small chunks. Place them into a medium-sized bowl.
- Dice the roma tomatoes and red onion, adding them to the same bowl with the mango.
- Slice and dice the jalapeño, removing the seeds if you prefer less heat. Add it to the bowl with the other ingredients.
- Chop the fresh cilantro and add it to the salsa mix.
- Zest the lime and then squeeze its juice into the bowl, stirring everything together.
- Sprinkle the salt over the mixture and stir once more to combine.
- Taste and adjust seasoning if needed (you can add more salt, lime, or cilantro based on your preference).
- Serve immediately or let it chill in the refrigerator for about 30 minutes to allow the flavors to meld together.
Servings and Timing
- Servings: 4-6
- Preparation time: 10 minutes
- Chilling time (optional): 30 minutes
Variations
- Tropical Twist: Add diced pineapple or papaya for a more tropical version of the salsa.
- Sweet and Spicy: Add a small amount of honey or agave syrup for a touch of sweetness that balances the heat from the jalapeño.
- Cucumber Addition: Add diced cucumber for a refreshing crunch and to tone down the heat.
- Avocado: For a creamier texture, mix in diced avocado just before serving.
Storage/Reheating
- Storage: Store any leftover salsa in an airtight container in the refrigerator for up to 2-3 days. The flavors will continue to develop over time.
- Reheating: This salsa is best served fresh and chilled, so it doesn’t require reheating. If you need to store it for later use, simply refrigerate it and enjoy it cold.
FAQs
Can I use frozen mangoes for this recipe?
Fresh mangoes are ideal for this salsa, but you can use frozen mangoes if fresh ones are not available. Just be sure to thaw and drain any excess water before dicing.
Can I adjust the spice level in the salsa?
Yes! You can control the spice level by removing the seeds from the jalapeño or using a milder pepper, such as a poblano. You can also omit the jalapeño entirely for a more subtle flavor.
How can I make this salsa spicier?
If you like your salsa spicy, try adding more jalapeño or even a dash of hot sauce, cayenne pepper, or a diced serrano pepper for an extra kick.
Can I make this salsa ahead of time?
Yes, you can prepare the salsa ahead of time and refrigerate it for 30 minutes to an hour for the flavors to meld. However, it’s best to add the avocado just before serving if you plan to include it, to keep it fresh.
How long does this salsa last in the fridge?
This Mango Pico de Gallo lasts about 2-3 days in the fridge. The fresher, the better, as the ingredients may soften over time.
Can I use other types of peppers instead of jalapeño?
Yes, you can use other peppers like serrano, poblano, or even a bell pepper for a milder taste. Adjust the amount to your preferred spice level.
Can I make this salsa without cilantro?
If you’re not a fan of cilantro, you can omit it or replace it with fresh parsley for a similar herbal note.
Can I make this salsa with canned tomatoes?
While fresh tomatoes work best in this recipe, you can use canned diced tomatoes if needed. Just make sure to drain them thoroughly before using.
How do I dice mangoes?
To dice a mango, first, cut off both sides of the pit. Then score the flesh in a crosshatch pattern and scoop it out with a spoon.
How can I serve Mango Pico de Gallo?
This salsa is great served with tortilla chips, as a topping for tacos or grilled meats, or even as a side dish with rice. It’s incredibly versatile and perfect for any meal that needs a fresh, flavorful boost.
Conclusion
Mango Pico de Gallo (Chunky Mango Salsa) is a delightful and refreshing twist on traditional salsa, bringing a burst of sweetness from ripe mangos and a punch of flavor from fresh ingredients. Whether you’re looking for a topping for your tacos or a dip for your chips, this salsa is a perfect addition to any meal. It’s easy to make, packed with flavor, and guaranteed to impress your guests!
Print
Mango Pico de Gallo
- Total Time: 30 minutes
- Yield: 4-6 servings
- Diet: Vegan
Description
Mango Pico de Gallo, or Chunky Mango Salsa, is a vibrant, refreshing twist on traditional salsa. Combining ripe mangos, juicy tomatoes, spicy jalapeños, and a zesty lime kick, this salsa is bursting with sweet, tangy, and spicy flavors. Perfect for tortilla chips, tacos, grilled meats, or as a side dish, it’s an easy-to-make recipe that’s sure to elevate any meal.
Ingredients
2 mangos, peeled, pitted, and diced (Ataulfo mangos preferred, but any variety works)
2 roma tomatoes, cored and diced
½ red onion, diced
1 jalapeño, diced (remove seeds for less heat)
¼ cup fresh cilantro, chopped
¼ teaspoon salt
1 lime, for zest and juice
Instructions
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Peel, pit, and dice the mangos into small chunks. Place them in a medium-sized bowl.
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Dice the roma tomatoes and red onion, adding them to the bowl with the mango.
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Slice and dice the jalapeño, removing the seeds if you prefer less heat, and add it to the bowl.
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Chop the cilantro and add it to the salsa mix.
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Zest the lime and squeeze its juice into the bowl. Stir everything together.
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Sprinkle the salt over the mixture and stir again to combine.
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Taste and adjust seasoning, adding more salt, lime, or cilantro as needed.
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Serve immediately, or chill in the fridge for 30 minutes to let the flavors meld.
Notes
Tropical Twist: Add diced pineapple or papaya for extra sweetness and a tropical touch.
Sweet and Spicy: Add a bit of honey or agave syrup for a sweet balance to the heat from the jalapeño.
Crunchy Addition: Add diced cucumber for a refreshing crunch and to mellow the heat.
Creamy Option: Stir in diced avocado just before serving for a creamy texture.
- Prep Time: 10 minutes
- Category: Snack
- Method: Mixing
- Cuisine: Mexican
