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.
Pico de gallo is one of my favorite condiments. I’ve been known to eat it just with a spoon, but don’t tell anyone. 🙂
LOL, I can see why. It’s just so spoonably good.
This is one of my favorite ways to use the abundant produce that’s now filling the farmers’ market. I could put a bowl of this on the table every night and everybody would be happy.
I agree, either that or chimichuri sauce. 🙂
You’ve inspired me! I can’t do the tomatoes, but I made some salsa verde instead. Somehow it helps with the heat we’re getting right now.
That’s too bad about not being able to eat tomatoes, but love salsa verde too!
Funny post. I have those days too..a vision of a wonderful meal which does not happen. Pico de Gallo is good at all times….
I hear ya! I’ve got to get back into the swing. Just back from vacation, so the lull will continue. 🙂
The monkey’s from Rise of the Planet of the Apes find your comment “even a monkey” offensive. We have your name on record and the minute we get out of this lab, we are coming for you.
And don’t think you can sway us at the last minute with a bananas foster with rum sauced ice cream either….well, okay, maybe just this once.
LOL Chris! This reminded me of that commercial. 🙂
Looks good from here LA. We love pico and Bev’s never taste exactly the same way twice. As far as blogging, just do what I do and post something whether or not you have sometnig worthwhile 🙂
I agree, mine never tastes the same. And I might have blogged about the pizza…took pictures. It’s just been so busy around here.
They’ll be days like this my mama said – it happens in our kitchen too Lea Ann. Mexican is the perfect solution for putting a little sparkle into your week. This is the second Hatch pepper I’ve seen this week. I don’t think I know what they are. Maybe I’ll have to sneak over to Larry’s garden and “teeve” one. He’s closer than you are.
Sam
I agree Sam, but there were too many “days like this”. 🙂 Hatch chiles are just mild chile peppers that claim to have a unique and delicious flavor due to the location they’re grown.
LOL – I could love a 55 gallon drum of corn chips and a bowl of pico de gallo – and yours looks delicious! I’ve never added roasted chile pepper, but yum! You know what else I’d add don’t you? 😉 That shot of your sauce is very good – all my favorite colors!
P.S. I’m laughing about the ho-hums in the kitchen – I find myself eating a lot of bread and olive oil or popcorn and wine.
I went to an English to Spanish translation site hoping I could find your real name; your Spanish name Hola, Lea Ann is simply Lea Ann. You remind me of my friend Rachael, lafujimama.com. She is a true So California looking girl who has a love of all things Japanese and the only thing surprising on her site is when she goes a different direction!
I love that I can count on you for wonderful Mexican inspired dishes and with tomatoes coming in full on, nothing much beats the freshness of something like this pico de gallo.
This pico de gallo is part of the summer scenery. It is proof that summer has arrived, Beautiful. The 55-gallon drum of Costco tortilla chips made me smile. So true.
I am having a slow week at my house too (sigh). I need my food groove.
Velva
Yum! This looks so good and homegrown tomatoes only make it better. My Early Girl has given us just a trickle of tomatoes and now there’s nothing, but from the looks of it about 20 of them will ripen at once. Feast or famine! I’ll have to use your salsa recipe when they do ripen.
Looks good – you’re going to need a lot of it for all those chips 😉
Very funny Karen. 🙂
“a crust you could have used to drywall,” I think I have made that recipe before, lol
pico ge gallo rocks..period!!
have a great week!
Great looking pico! That’s almost exactly the way I make it, except I sometimes chop up a little avocado too.
I’m liking that avocado addition, Dave.
I’m with you about the Colorado produce–can’t wait to freeze some roasted chilies!
I’ve still got a bag in the freezer, I’m trying to use them up before those roasters fire up.
Love the picture. And you can’t go wrong with pico. I love your recipe.
Thanks! 🙂
Can’t believe you have tomatoes already – this is the slowest summer for mine and I’ve only had a handful of cherry tomatoes and exactly one so called Early Girl – jealous!
I don’t know what’s up Michele. I thought for sure it would be much later than this for mine. I have 6 more Early Girls that I’ll pick today.
I think everyone loves salsa…isn’t it the new catsup?
Slow week … slow summer here! Kinda over everything except for making salsa and grilling. M. looked at me the other day and sighed, “Is it chili season yet? I just want a bowl of chili.”
What’s the word on the Hatch crop this year? Wondering, with all of those fires, if they got enough rain.
Cheers!
I know I’m in the minority, but I just don’t like cilantro. It’s always tasted “weedy” to me. Everything else about this looks top-notch!