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    Home > Appetizers and Beverages > Mango Pico de Gallo

    Mango Pico de Gallo

    Published: Mar 31, 2022 · Modified: Sep 2, 2022 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Tropical pico de gallo recipe.

    Mango Pico de Gallo is a more tropical version of everyone’s favorite salsa. Sweet, spicy and packed full of fresh flavor, this is great with chips or served over grilled fish, grilled chicken or steak.

    Pico de gallo with mango served blue and white corn chips.

    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

    Ingredients to make mango pico de gallo.
    • 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.

    Chopped ingredients in a bowl to make pico de gallo.
    Step 1
    Mango pico de gallo in a bright orange bowl.
    Step 2
    • 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.
    OXO Tool to slice mangoes for mango cream cheese stuffed french toast

    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.
    Mango salsa in a blue Fiesta Bowl on a yellow plate with tortilla chips.

    Translation: 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 tomato mango salsa recipe a try, I think you’ll find that mango adds a perfect sweet touch. Flavored with traditional salsa seasonings, this Mango Pico de Gallo is a recipe you’ll want to add to your salsa repertoire. A tropical version to celebrate Summer.

    • Essential Mexican Restaurant Salsa Recipe
    • Chipotle Black Bean Corn Salsa
    • Chipotle Peach Salsa Recipe
    • Homemade Roasted Tomatillo Salsa Verde

    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.

    And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

    If you’ve tried this or any other recipe on my website, please leave a star rating in the recipe card below. And write a review in the comment section. I always appreciate your feedback.

    Pico de gallo with mango served blue and white corn chips.

    Mango Pico de Gallo

    Mango Pico de Gallo is a more tropical version of everyone's favorite salsa. Sweet, spicy and packed full of fresh flavor, this is great with chips or served over salmon or steak.
    5 from 1 vote
    Print Pin Rate
    Course: Appetizer Recipes
    Cuisine: Mexican
    Diet: Gluten Free
    Prep Time: 15 minutes
    Cook Time: 0 minutes
    Total Time: 15 minutes
    Servings: 4
    Calories: 54kcal
    Author: Lea Ann Brown

    Equipment

    • Mango Slicer

    Ingredients

    • 2 medium tomatoes diced. About 1 cup
    • 1/2 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
    • 1/4 teaspoon Mexican oregano or dried marjoram
    • Salt, pepper, sugar to taste
    Prevent your screen from going dark

    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 gluten free, dairy free, keto and low carb.
    Make Ahead/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.
    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
    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.

    Nutrition

    Calories: 54kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 6mg | Potassium: 284mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1164IU | Vitamin C: 37mg | Calcium: 22mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    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.

    More Appetizer and Cocktail Recipes

    • How To Make The Best Micheladas
    • Bacon Jalapeno Cheese Ball Recipe
    • Quick Easy Jalapeno Artichoke Dip
    • Refreshing Halibut Ceviche Veracruz

    Reader Interactions

    Comments

    1. John / Kitchen Riffs says

      April 06, 2022 at 8:25 am

      Love mango! But have never had it in pico de gallo. You can bet I will, though!

      Reply
    2. mjskitchen says

      April 05, 2022 at 7:29 pm

      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.

      Reply
    3. Larry says

      April 01, 2022 at 6:21 am

      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.

      Reply
    4. Sara @ Saucy Dipper says

      August 17, 2011 at 5:09 pm

      Beautiful picture, Lea Ann. I’d say this is a very bloggable recipe…but you know how I feel about dippable foods 🙂

      Reply
    5. Chilebrown says

      August 16, 2011 at 12:38 pm

      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.

      Reply
      • Lea Ann says

        August 17, 2011 at 6:09 am

        I’m wishing I was your neighbor. I’d love to have access to fresh off the tree limes.

        Reply
    6. cheffresco says

      August 16, 2011 at 11:12 am

      Pico is the best. Great recipe! I like your colorful background too =)

      Reply
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    I'm Lea Ann, A Culinary School Grad bringing you Wild West Colorado inspired recipes. You'll find lots of Southwestern, and Mexican food recipes, and some favorites from Culinary School along with pro cooking tips. If you're an adventurous home cook looking to spice up your meal plans, you'll find plenty of inspiration and reliable, approachable, easy to follow recipes.

    More about me →

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