Easy Mango Pico de Gallo Salsa Recipe (2024)

Why You'll Love This Recipe

• Light and refreshing!
• Mild, not spicy, and made with no jalapeños (kid-friendly!)
• Quick to make in under 10 minutes.
• Tastes better than store-bought.
• Pairs perfectly with 5-ingredient guacamole!
• Easy ingredients - only five simple ingredients.
• Perfect to top grilled chicken, mahi mahi fish tacos, salmon, quesadillas, or shrimp.
• Healthy and naturally gluten-free, vegan, and paleo.

I recommend using cherry tomatoes or Roma (plum) tomatoes for ease of preparation, and they are less watery. Use whatever tomatoes are accessible to you (I used heirlooms).

Fresh or frozen mango works in this recipe. If using frozen mango, thaw the mango before assembling.

Make other variations with pineapple or strawberries.

Cilantro is generally found in salsa, but you can omit it if you do not care for it.

Lime juice provides acidity and a tangy flavor. It also works as a natural preservative helping the salsa to last longer in the fridge.

Red onion provides texture, crunch, texture, and aroma to this recipe. Yellow or white onions may also be used.

Taste and Texture

Mango pico de gallo tastes like a bold, fresh, and tangy salsa with a hint of sweetness from the mango.

The texture is chunky, like traditional pico de gallo. It has a mix of soft and hard textures, making it a pleasing texture.

1. Wash all ingredients and chop into small, diced-sized pieces.
2. Add ingredients to a large dish or bowl and stir gently to incorporate. Serve immediately or once chilled.

Expert Tips

• Chop ingredients finely, but do not over-chop them. You will want it to have chunks.
• Use cherry or Roma (plum) tomatoes for easy chopping and prep and less moisture.
• Soak onions in water before chopping if you find them too potent.
• Use fresh ingredients, if possible, for the most fresh flavors.
• Add in chopped avocado for a boost of healthy fats. Grilled corn or chopped cucumber also make excellent additions.
• If using frozen mango, be sure to allow it to defrost before making it.

How to Store, Serve and Make-Ahead

• Storage: store in an airtight container in the refrigerator for up to 4 days.
• Make-Ahead: May be made ahead up to 3 days in advance. Spoon it into a separate bowl before serving to remove extra liquid.

What to Eat with Mango Pico de Gallo

Serve as a party dip appetizer with tortilla chips.

Make it as a topping or sauce to top mahi mahi fish tacos, cheese quesadillas, pan-seared shrimp, grilled chicken, or other grilled meats.

What is the difference between salsa and pico de gallo?

Pico de gallo is a chunky salsa made with whole and raw pieces. Salsa is generally more liquid-based as it is made with mainly cooked ingredients.

What goes well with mango salsa?

I love to use it to top seafood dishes like mahi mahi tacos, salmon, or shrimp. It is even delicious to eat with tortilla chips.

How long does pico de gallo with mango last in the fridge?

Store in an airtight container in the refrigerator for up to 4 days.

What does pico de gallo mean in English?

The phrase translates to "rooster's beak." It has an interesting origin, according to Tasting Table.

Easy 5-Ingredient Mango Pico de Gallo

Mango pico de gallo is a fresh, healthy, and easy appetizer for summer. Sweet, tangy, and perfect to pair with fish tacos or serve with tortilla chips!

Servings 4 servings

Calories 43kcal

Nutrition

Serving: 0.5cup | Calories: 43kcal | Carbohydrates: 10.8g | Protein: 1g | Fat: 0.3g