• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
    • Dessert
    • Charcuterie and Boards
    • Appetizers and Sides
    • Snacks
    • Breakfast
    • Holiday Recipes
  • My Story
The Epicurean Mouse
menu icon
go to homepage
  • Recipes
  • Subscribe
  • About
  • Contact Me
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Subscribe
    • About
    • Contact Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Appetizers and Sides

    Mango Pico de Gallo

    May 29, 2022 by Kristen Espino Leave a Comment

    54 shares
    Jump to Recipe Print Recipe

    This mango pico de gallo screams summertime. It's made with chunks of ripe, juicy mangoes and tossed with crunchy vegetables.

    Serve it on top of tacos, salads or alongside warm tortilla chips. It's so addicting you won't be able to stop eating it!

    Mango Pico de Gallo with corn tortilla chips.

    If you love the taste of fresh mangoes, you will go nuts over this mango pico de gallo. This sweeter version of the traditional pico de Gallo, combines Honey mangoes, red onions, cilantro, jalapeños and zesty lime juice.

    For more appetizers and snacks, make sure to try Ahi Tuna Nachos and Mickey Pretzels with Cheese Sauce.

    WHY THIS RECIPE WORKS

    • Fresh Mangoes- Adds a nice touch of freshness to this tropical salsa. It's naturally sweet and is the perfect summer fruit.
    • Simple to make- This salsa requires no cooking and is ready in less than 15 minutes.
    • Healthy- This pico de Gallo is loaded with fresh mangoes and lots of veggies. It's a healthier option compared to other dips.
    • Makes a great topping- This fresh salsa is delicious on top of seafood tacos, salads and grilled chicken.
    • Pair it with sweet or savory. Serve it alongside salted tortilla chips or cinnamon sugar tortilla chips.

    INGREDIENT NOTES

    • Honey or Ataulfo mangoes- This fruit has a sweet mango taste and wonderful velvety texture. They have a bright golden yellow flesh.
    • Tomatoes- I use vine tomatoes in this recipe. But you can also use Roma or cherry tomatoes. Just make sure they're ripe.
    • Jalapeños- This amount depends on how much spice you like. 1-2 will give you a mild heat salsa. Make sure to remove the seeds and white membrane.
    • Red onions- I love the sweet taste of red onions instead of yellow/white. But feel free to use either one.
    • Cilantro- I use both the leaves and stems in this recipe.
    • Lime juice- Make sure to use fresh rather than bottled for the best flavor.
    Mango Pico de Gallo made with fresh mangoes, onions, jalapeños, cilantro, tomatoes and lime juice.

    STEP BY STEP INSTRUCTIONS

    STEP 1: Prepare mangoes. First, using a vegetable peeler, peel mangoes from the top to the bottom. Slice each side off the flat pit. Cut as close as possible to get as much flesh off the mango. Next, cut into small cubes.

    Peeled mangoes.
    Chopped mangoes.

    STEP 2: Cut vegetables. Finely chop red onions, jalapeños, tomatoes and cilantro. Add to mangoes.

    Diced mangoes, tomatoes, jalapeños, cilantro.
    Mixed mango Pico de Gallo with fresh lime juice.

    STEP 3: Mix ingredients. Add lime juice and season with salt. Toss together until combined.

    EXPERT TIPS

    Use ripe mangoes. When choosing your mangoes, squeeze gently. A ripe mango will give slightly. Ripe mangoes are more sweeter and will give you a better tasting salsa.

    To prevent your salsa from becoming watery, remove the seeds from the tomatoes. Slice the tomato in half and gently squeeze the tomato halves to dislodge the seeds.

    Use ripe tomatoes. Choose deeply colored red tomatoes that are firm with a little give.

    Devein the jalapeños. The ribs and and seeds carry the most heat. This salsa is not meant to be spicy. Make sure when cutting to remove the seeds as well as the white ribs inside the jalapeños. Wear gloves if you can and if not, make sure to not touch your eyes after cutting.

    Let your pico de Gallo sit in order to absorb all the flavors. As it sits, the salt will draw out the juice and flavors from the tomatoes and mangoes.

    Fresh mangoes with crunchy veggies, cilantro and lime juice.

    VARIATIONS

    Swap the mangoes for other fruits. Although I love the taste of fresh mangoes, golden pineapple, peaches and watermelon are equally delicious.

    Add avocado. Dice up some ripe avocados. They add a creamy texture and beautiful color.

    Add some crunch by chopping some jicama or cucumbers. It gives a crisp, refreshing taste.

    Vibrant mangoes mixed with traditional Pico de Gallo veggies, cilantro and lime juice.

    FREQUENTLY ASKED QUESTIONS

    What is difference between pico de gallo and salsa?

    The main difference between the two is the texture. Pico de gallo is made with fresh ingredients that are chopped and tossed together. Salsas are more pureed and contain more liquid.

    Can I make this pico de gallo more spicy?

    Yes, you can opt to leave in the seeds and ribs from the jalapeños or add Serrano peppers which contain more heat.

    Is pico de gallo healthy?

    Yes, mainly comprised of vegetables, it's packed with vitamin C, Potassium and anti-inflammatory properties.

    Tortilla chip dipped in fresh mango Pico de Gallo.

    STORING AND FREEZING

    Store any leftover mango pico de gallo inside an airtight container and place inside the refrigerator for 3-4 days.

    FREEZING

    I do not recommend storing any left over pico de gallo inside the freezer.

    OTHER DISNEY INSPIRED RECIPES TO TRY

    • 6 inch Chocolate Cake Recipe
    • Peanut Butter Nutella Cookies
    • Fried Pickle and Ranch Dip
    • Easy Garlic Parmesan Bread Bites

    Make sure to leave a STAR REVIEW if you loved this recipe. Make sure to tag me on Instagram @theepicureanmouse. For more family-fun recipes, follow me on Pinterest.

    Mango Pico de Gallo

    Kristen Espino
    This mango pico de gallo screams summertime. It's made with chunks of ripe, juicy mangoes and tossed with crunchy vegetables. Serve it on top of tacos, salads or alongside warm tortilla chips.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Resting Time 1 hr
    Total Time 1 hr 20 mins
    Course Appetizer, Side Dish, Snack
    Cuisine Mexican
    Servings 4 cups

    Ingredients
      

    • 2 cups Mangoes peeled, cut into small cubes
    • 1 cup Tomatoes seeded and cut into small dice
    • 2 Jalapeno peppers seeds and membrane removed, finely chopped
    • ½ cup Red onion finely chopped
    • ⅓ cup Cilantro finely chopped
    • 2 Limes juiced
    • Salt to taste

    Instructions
     

    • Peel and cut mangoes into small cubes. Place inside medium size bowl.
    • Finely chop onions, jalapeños and cilantro. For tomatoes, cut in half and gently squeeze to remove seeds. Cut into small dice.
    • Add lime juice and season with salt. Mix ingredients together. Let sit for 1 hour to allow all the flavors to blend together.
    • Serve with warm tortilla chips or on top of tacos or salads.
    Keyword pico de gallo, mango pico de gallo, fruit pico de gallo
    Tried this recipe?Let us know how it was!

    More Appetizers and Sides

    • Charcuterie Christmas Tree
    • Easy 4 Ingredient Guacamole Witch
    • Easy Sourdough Garlic Bread
    • Fall Inspired Butter Board

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi New Friends!

    Hi I'm Kristen!

    The creator and recipe maker for The Epicurean Mouse. I'm a professional Pastry Chef turned stay at home mom who loves to create delicious family-friendly recipes for you to make at home.

    More about me →

    Trending Recipes

    • Smoked Macaroni and Cheese
    • Custard French Toast
    • Birria Tacos with Consommé
    • Fresh Strawberry Danish

    BRAND NEW RECIPES

    • Rich & Fudgy Peanut Butter Cup Brownies
    • No Spread Sugar Cookies
    • No Bake Oreo Tiramisu
    • Apple Crumble Cheesecake

    Footer

    Copyright © 2023 THE EPICUREAN MOUSE ON THE FOODIE PRO THEME

    Do not sell my personal information

    • 1Facebook
    • Pinterest