Mango Pico de Gallo is a more tropical version of everyone’s favorite fresh salsa. Sweet, spicy and packed full of fresh flavor, this is great with chips or served over grilled fish, grilled chicken or steak.
What’s the difference between pico de gallo and salsa? Texture. Even though both can be made with fresh ingredients, salsa is usually processed to a fine “pureed” texture and contains liquid. Such as this Essential Restaurant Style Salsa made with canned tomatoes.
Pico de gallo is a mixture of rough chopped fresh ingredients that are simply tossed together without liquid. Pico de gallo can be used in much the same way as Mexican “liquid” salsas and served with chips, but can also compliment steak, chicken or even salmon.
Once our Colorado produce starts coming in, it seems like my mind-set automatically shifts towards Mexican food. Fresh and simple with lively colors and exciting flavors. I just don’t think there’s anything that showcases our state produce better.
Certainly, mangos are not grown in Colorado, but added to fresh garden tomatoes, jalapeno peppers, onion and cilantro you’ve got a combination that will brighten those tortilla chips.
Easy – peasy, let’s take a look.
Ingredients
- Cilantro
- Mango
- Lime, for juice
- Jalapeno Pepper
- Tomatoes
- Sweet Onion
- Garlic
- Mexican Oregano
Ingredient Swaps and Substitutions
- Mango: Mangos may be hard to find at certain times of the year. Substitute with chopped fresh pineapple.
- When tomatoes are not in season, don’t reach for those sad hot house tomatoes. Rather purchase cherry tomatoes and quarter them. Those little bite sized tomatoes consistently deliver good flavor and a firm texture. Roma tomatoes left to ripen on your countertop for a few days are also a good purchase due to their density.
- Mexican Oregano: Mexican oregano is preferred for this recipe. It’s peppery, grassy, earthy flavor is a good compliment for Mexican Food. If you don’t have Mexican Oregano, substitute Marjoram. Known for its aroma and delicate flavor, its related to oregano and will bring a sweet undertone to any recipe.
- Onion: Red onion is traditionally used for pico de gallo. I find the flavor too strong so like to use sweet onion. Substitute red onion for the sweet onion.
Step By Step Instructions
How to make Mango Pico De Gallo.
Be sure to see the recipe card below for complete ingredients and instructions.
- Step 1: Chop all ingredients and place them in a bowl. This is a good opportunity to practice your knife skills. Evenly cut ingredients leads to pride in craft and presentation.
- Step 2: Simply stir to combine and this mango pico de gallo is ready to serve.
Tip: Cutting a mango can be a tedious project. Once peeled, they’re slimy and it an be difficult to cut around that seed without mangling the delicate flesh. I purchased a mango slicer a few years ago and it’s been a life-saver for preparing mango for any recipe. No need to peel the fruit, just position the slicer in the direction of the seed and press down. Once the mango is sliced, using a knife, score the flesh in two directions and using a spoon, scoop out and remove the cubes of mango from the skin.
Variations
- Less Spicy: If you’re sensitive to the heat from jalapeno peppers, simply remove the seeds and veins from the pepper. That’s where the heat lies. Cut off the top of the jalapeno and then using the handle of a spoon, scrape out the seeds and veins. Or slice the jalapeno open, cut it lengthwise. Use the back of a knife to scrape out the seeds and veins.
- Pico de Gallo with Avocado: Right before serving, add some chopped avocado. It will add a creamy texture to mango pico de gallo.
Tip: Use a serrated knife to dice tomatoes. And selecting a firm tomato variety such as roma or cherry tomatoes will make chopping easier and with less juice.
Make Ahead and Storage
- This recipe is a perfect salsa to make ahead. Once mixed together, refrigerate covered with plastic wrap to let the flavors blend. It becomes more flavorful as it sits.
- Store covered in the refrigerator for 3 – 4 days. Mango pico de gallo does not freeze well. Doing so will compromise the texture.
Expert Tip
- Purchase a ripe mango with good color. When the mango is squeezed, there should be a little give, without it feeling mushy. A ripe mango will deliver a more sweet flavor for this salsa.
- Add a little sugar. Tomatoes and limes are acidic, adding a teaspoon of sugar will balance out those acidic flavors.
Pico de Gallo literally means “beak of the rooster”. It can also be labeled as salsa fresca and salsa cruda.
This recipe is gluten free, dairy free, keto and low carb.
I hope you give this fresh healthy mango pico de gallo recipe a try, I think you’ll find that mango adds a perfect sweet touch. Flavored with traditional salsa seasonings.
Mango Pico de Gallo is a recipe you’ll want to add to your salsa repertoire. A tropical version to celebrate Summer.
And if you’re looking for more Mexican recipes, don’t miss my Mexican food category. You’ll find lots of great recipes, including one of the most popular on my site for Carne Adovada.
If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.
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Mango Pico de Gallo
Equipment
- Mango Slicer
Ingredients
- 2 medium tomatoes diced. About 1 cup
- ½ Cup sweet onion diced
- 2 medium jalapeno diced
- 1 tablespoon minced garlic
- 1 medium mango peeled and chopped
- Juice of 1 lime
- 2 tablespoons chopped cilantro
- ¼ teaspoon Mexican oregano or dried marjoram
- Salt, pepper, sugar to taste
Instructions
- Prepare all of the ingredients by chopping.
- In a large bowl mix all ingredients together. Taste and adjust any ingredients and flavors.
Notes
- This recipe is a perfect salsa to make ahead. Once mixed together, refrigerate covered with plastic wrap to let the flavors blend. It becomes more flavorful as it sits.
- Store covered in the refrigerator for 3 – 4 days. Mango pico de gallo does not freeze well. Doing so will compromise the texture.
- Less Spicy: If you’re sensitive to the heat from jalapeno peppers, simply remove the seeds and veins from the pepper. That’s where the heat lies. Cut off the top of the jalapeno and then using the handle of a spoon, scrape out the seeds and veins. Or slice the jalapeno open, cut it lengthwise. Use the back of a knife to scrape out the seeds and veins.
- Pico de Gallo with Avocado: Right before serving, add some chopped avocado. It will add a creamy texture to mango pico de gallo.
Nutrition
Mango Pico De Gallo … It’s what’s for an appetizer.
This pico de gallo recipe was first published August of 2011 and updated March 2022 with new photos and step by step instructions.
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
Love mango! But have never had it in pico de gallo. You can bet I will, though!
I just make a pineapple salsa somewhat similar to this and loved it. With a firm sweet mango I get already taste that this salsa would be just as good if not better.
looks very good Chef. Bev and Cindy are big mango fans and they would love this (less the japs). Although not a big mango fan (I think it’s a texture thing) I really enjoyed mango salsa over salmon a while back.
Beautiful picture, Lea Ann. I’d say this is a very bloggable recipe…but you know how I feel about dippable foods 🙂
It tastes even better when the majority of the ingredients are grown in your own backyard. We even have a lime tree. Ms. Goofy wanted a couple of limes for margeritas, she now has limes for the whole neighborhood.
I’m wishing I was your neighbor. I’d love to have access to fresh off the tree limes.
Pico is the best. Great recipe! I like your colorful background too =)