I first discovered Mango pico de gallo at a beachside festival where the vibrant flavors felt like sunshine in every bite. From that moment, I knew this recipe would become my go-to for everything from taco nights to grilled fish dinners. Imagine biting into juicy mango cubes mingled with crisp tomatoes, zesty lime, and a hint of jalapeño, the result is a flavor parade that dances on your tongue.
Whether you need a quick appetizer for friends or a healthy side to brighten a weeknight dinner, pico de gallo fits perfectly. It’s light, refreshing, and ready in minutes, no cooking required. Plus, it doubles as a versatile topping for everything from grilled chicken to avocado toast, making it a must-have recipe in any kitchen.
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Why This Mango Pico de Gallo Recipe Works So Well
What sets this Mango pico de gallo apart from other salsas is its balance of sweet, salty, and spicy, plus the texture contrast that keeps every bite interesting. Ripe mangoes bring natural sweetness, while fresh tomatoes and red onion add crunch and a subtle bite. A squeeze of lime brightens the entire mix, and cilantro adds an earthy freshness that ties all the flavors together.
Most mango salsas tend to feel either too fruit-forward or too acidic. In my version, I combine two types of chili: finely diced jalapeño for gentle heat and a pinch of smoked paprika for a nuanced smokiness. This layered approach makes the pico de gallo taste complex without overpowering the fruit.
Customization is key, so feel free to adapt this recipe for your dietary needs. Swap out white onion for green onion if you prefer a milder bite, or use Thai chili for extra heat. If you’re gluten-free or vegan, there’s no need to adjust anything, this salsa is naturally both. For a low-FODMAP option, replace onions with green onion tops and reduce jalapeño to suit your tolerance. You can even add diced avocado at the end for creaminess or black beans for added protein.
Recipe Card
Mango Pico de Gallo Recipe
4-6
servings15
minutes0
minutes60
kcalA bright, fruity salsa that brings a burst of sunshine to any dish!
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Ingredients
2 2 ripe mangoes, peeled and diced (about 2 cups)
1 cup 1 roma tomatoes, seeded and diced
½ cup ½ red onion, finely chopped
1 1 jalapeño, seeds removed and minced
¼ cup ¼ fresh cilantro leaves, chopped
Juice of 1 lime (about 2 tablespoons)
½ teaspoon ½ sea salt (adjust to taste)
¼ teaspoon ¼ smoked paprika (optional, for depth)
Directions
- Prepare the Mango and Veggies: In a medium bowl, combine diced mangoes, tomatoes, red onion, and minced jalapeño. Aim for uniform, ~¼-inch dice so each bite is balanced.
- Add the Seasoning: Stir in chopped cilantro, lime juice, salt, and smoked paprika (if using). Mix gently until all ingredients are well incorporated.
- Let Flavors Marry: Allow the Mango pico de gallo to rest at room temperature for 10–15 minutes. This resting period lets the lime juice soften the onion’s bite and meld the flavors.
- Serve or Store: Transfer to a serving bowl and garnish with extra cilantro leaves. Refrigerate leftovers in an airtight container for up to 2 days. If excess liquid accumulates, drain it before serving or add a pinch of salt for a flavor boost.
Notes
- Mango Selection: Choose mangoes that are slightly soft to the touch, with a sweet fragrance. Ataulfo or Kent varieties yield the best texture and sweetness for Mango pico de gallo.
- Adjusting Heat: If you prefer less spice, use half a jalapeño or swap it for a mild serrano pepper. For more heat, include seeds or try a small slice of habanero.
- No Tomatoes? No Problem: Substitute fresh tomatoes with roasted red bell peppers (½ cup, diced) for a sweeter, more smoky salsa.
- Advance Prep: Dice fruits and veggies up to 2 hours ahead; store separately in the fridge. Assemble the salsa just before serving for maximum freshness.
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Pro Tips for Success with Your Mango Pico de Gallo
Choose the Right Mangoes: Look for mangoes that give slightly to gentle pressure and have a fragrant aroma. Ataulfo or Kent varieties work best because they’re sweet, juicy, and less fibrous.
Balance Sweetness and Acidity: If your mangoes aren’t super sweet, add a pinch of honey or agave to the mix. Conversely, if they’re too ripe, reduce the lime juice by half to avoid excessive tang.
Dice Evenly: Uniform pieces of mango, tomato, and onion ensure every forkful has a balanced flavor. Aim for roughly ¼-inch dice so nothing overpowers the bite.
Let It Rest: After mixing, let the salsa sit for 10–15 minutes at room temperature. This resting time allows the flavors to meld and the lime to soften the onion’s sharpness.
Storing Advice: Store leftover in an airtight container in the fridge for up to 2 days. If it becomes too watery, drain excess liquid before serving, or stir in another touch of lime juice to refresh the taste.
Creative Twists on Mango Pico de Gallo
1. Spicy Mango Pico de Gallo with Habanero Heat
For those craving extra kick, swap the jalapeño in the classic Mango pico de gallo recipe with a finely minced habanero. Because habaneros pack more heat, remove the seeds and membranes or reduce the pepper amount to half if you want milder spice. Pair this fiery version with grilled shrimp tacos or use it as a zesty topping for fish tacos. The sweet mango balances the habanero’s intensity, creating a perfectly harmonious bite.
2. Tropical Mango Pico de Gallo with Pineapple and Coconut
Take your Mango pico de gallo on a mini-vacation by adding diced pineapple (½ cup) and a tablespoon of toasted coconut flakes. The pineapple’s tang brightens the salsa, while the coconut introduces a subtle creaminess. Use this variant as a scoopable topping for coconut-crusted chicken or serve it alongside crispy fish fritters. For extra flair, add a few torn mint leaves to underscore those island vibes.
3. Green Mango Pico de Gallo for a Tangier Twist
If you find ripe mangoes too sweet, experiment with green (unripe) mangoes for a tart, firm texture in your pico de gallo. Peel and dice one small green mango, then reduce the sugar (if your recipe calls for any) by half, since green mangoes don’t need as much sweetening. Add chopped cucumber (½ cup) to introduce extra crunch and freshness. This variation pairs beautifully with grilled lamb or as a side to a mezze platter.
4. Mango Pico de Gallo with Black Bean & Corn
To turn the pico de gallo into a heartier side or light meal, toss in ½ cup drained black beans and ½ cup charred corn kernels. The beans add creaminess and protein, while the corn brings a sweet, smoky dimension. Use this as a filling for crispy tacos or serve alongside tortilla chips as a robust dip. Cilantro and lime still play starring roles, ensuring the mango’s sweetness isn’t overshadowed.
FAQs & Troubleshooting
It pairs beautifully with grilled fish, shrimp tacos, chicken fajitas, or as a bright topping on avocado toast. You can also spoon it over quinoa bowls, black bean salads, or use it as a garnish on grilled steak for a sweet-and-spicy contrast.
When stored in an airtight container in the refrigerator, pico de gallo stays fresh for up to 2 days. After that, the mango can become overly soft, and the salsa may release too much liquid. If you notice excess liquid, simply drain it off before serving.
To prevent a watery pico de gallo, make sure to remove excess juice from the tomatoes by gently scooping out the seeds and watery pulp before dicing. After mixing, if you notice liquid pooling at the bottom, drain it off or gently pat the mango pieces with a paper towel before adding them.
Let’s Bring Sunshine to Your Table
I hope this Mango pico de gallo has inspired you to add a little tropical flair to your next meal. Every time I whip up this salsa, I’m reminded of warm evenings on the patio, the sound of laughter, and a table filled with color. Whether you’re topping off grilled fish, scooping it onto soft tacos, or simply enjoying it with crunchy tortilla chips, this vibrant salsa keeps things bright and refreshing.
As you prepare this recipe, take a moment to savor the aroma of fresh cilantro and zesty lime. Let your taste buds guide you, maybe you’ll add a sprinkle of queso fresco or toss in a few extra chiles for a spicier kick. There’s no right or wrong way to enjoy it; that’s the beauty of a recipe so flexible and forgiving.
If you loved this salsa, you might also enjoy my Bean Salad Recipe or my Birria Tacos Recipe. Both recipes embrace bright, bold flavors and are perfect partners for Mango pico de gallo on a warm afternoon.
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