This vibrant, sweet, and zesty Mango Pico de Gallo is a tropical twist on the classic Mexican salsa. Bursting with flavor and easy to make, it is an amazing choice for the summer and especially tasty on shrimp and fish tacos.
If you like a chunky, zesty Salsa Bandera or the combination of sweet and spicy found in Shrimp Aguachile with Mango, then you are going to love today's recipe.
This tropical spin on classic pico de gallo is the perfect salsa for the summer when deliciously sweet mangos are in season. It is seriously irresistible!
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Why You'll Love This Recipe
- Mixture of Flavors: A delicious combination of sweet, tangy, spicy and zesty flavors.
- Fresh and Healthy: This salsa uses crisp, fresh ingredients making this a healthy recipe that is also Whole30 compatible.
- Light and Refreshing: Light, cool, and perfect for the summer, without the need of using a stove.
- Easy to Make: This recipe requires simple ingredients, minimal prep, and is ready in less than 10 minutes.
- Versatile: Make it spicy or less spicy, swap out some of the ingredients for others, and even serve it as a salsa or a side dish.
- Gluten-Free: Not only is it gluten-free, but dairy-free, and vegan.
The Ingredients
- Mango: The star of this recipe is sweet, delicious mango. I prefer honey mangos, also known as Ataulfo, because of their smooth, buttery texture and sweet, tropical flavor.
- Cucumber: Cucumber adds a great crunch and freshness. Choose crisp cucumbers with a bright green color. I prefer English cucumbers, but choose whichever ones you have on hand.
- Jalapeño and Serrano Peppers: Use ripe, vibrant green jalapeños and serranos that are firm, smooth, shiny, and without any blemishes.
- White Onion: White onions are preferred in Mexican cooking for their fresh taste, plus their raw flavor won't overpower the rest of the ingredients in this salsa.
- Roma Tomato: Roma tomatoes are typically used in Mexican recipes because they are dense, fleshy and have a low moisture content. Choose ripe, deep red tomatoes that are firm, plump, and without any blemishes or soft spots.
- Cilantro: Cilantro has a bright, citrusy taste that is always a great addition to any pico de gallo.
- Lime Juice: Lime juice adds tanginess and balances the sweetness of the mango.
See recipe card for quantities.
Substitutions
Feel free to use whichever type of mangos you can find, just remember to select ripe mangos for the best flavor.
For extra spice, use only serranos.
Substitute the cucumber for diced jicama for a different flavor and great crunch.
How to Make Pico de Gallo with Mango
1. Prep Ingredients
- Rinse and dry all of the ingredients.
- Peel the mangos, remove the flesh from the pit and dice into small pieces.
- Medium dice the onion, jalapeños, cucumber, cilantro and tomato.
2. Combine
- Add the diced ingredients into a bowl.
- Mix, being careful not to crush the tomatoes.
3. Season and Serve
- Add lime juice and a sprinkle of salt.
- Taste and adjust seasoning if needed.
- Serve.
How to Serve
You can enjoy this salsa as soon as it is made. However, if you let it sit for 15-30 minutes the flavors will meld together for an even better taste.
Serve it at room temperature or cold, right out of the fridge.
What to Serve with This Salsa
This mango pico is delicious as a dip with tortilla chips. It is also great served with
- Shrimp tacos
- Chuck Roast Carne Asada
- Grilled fish or fish tacos
- Pan Seared Cilantro Lime Chicken
- On a salad
How to Store
This salsa tastes the best on the day it is made. However, you can store it in the refrigerator in an air-tight container for up to 2 days.
Tips and Variations
- Use fresh, ripe ingredients for the best flavor.
- Try to dice all the ingredients uniformly for a better consistency, texture, and balance of flavors.
- For a mild salsa, use only jalapeños and use gloves to remove the seeds and veins. You can also use less jalapeños and more tomatoes and cucumbers. For more spice, use only serranos.
- Gently mix the ingredients to avoid making the salsa watery.
- Leave out the cucumbers and/or tomatoes if you prefer.
FAQ
Frozen mangos are not recommended for this salsa as the consistency may be too soft and any extra moisture from the mangos will make the salsa watery.
Pico de gallo is actually a type of salsa but only uses fresh, diced ingredients and doesn't require blending or cooking like other salsas do.
Pico de gallo literally translates to rooster's beak in Spanish.
I hope you enjoy! If you try this recipe, please leave me a comment with a star rating below. Also, be sure to follow me on Instagram, Facebookor Pinterest to stay in touch, and don't forget to subscribe to my newsletter.
Recipe
Mango Pico de Gallo
Equipment
- Knife
- cutting board
- mixing spoon
- Mixing bowl
Ingredients
- 1 medium jalapeño
- 1-2 serrano peppers
- ¼ white onion
- 2 ripe honey mangos see notes
- ½ English cucumber (about 1 ½ cups diced)
- 2 tablespoon chopped cilantro
- 2 Roma tomatoes
- 1 lime
- salt to taste
Instructions
- Peel the mangos, remove the flesh from the pit and dice into small pieces.
- Medium dice the onion, jalapeños, cucumber, cilantro and tomato.
- Add the diced ingredients into a bowl.
- Mix being careful not to crush the tomatoes.
- Add lime juice and a sprinkle of salt.
- Mix again and taste.
- Add more salt or lime juice if needed.
- Serve immediately or let sit for 15-30 minutes to allow the flavors to meld together for an even better taste.
Notes
- I prefer honey mangos, also known as Ataulfo, because of their smooth, buttery texture and sweet, tropical flavor. However, feel free to use whichever type of mango you can find, just remember to select ripe mangos for the best flavor.
- For a mild salsa, use only jalapeños and use gloves to remove the seeds and veins. You can also use less jalapeños and more tomatoes and cucumbers. For more spice, use only serranos.
- Leave out the cucumbers and/or tomatoes if you prefer.
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