Mango Pico de Gallo takes traditional salsa up a notch. Full of sweet, savory and spicy flavors, this salsa fresca will be a favorite appetizer with tortilla chips or as a relish on cooked and grilled meats.
This easy pico de gallo recipe combines fresh tomatoes, juicy mangos, raw onions, jalapeno peppers, fresh cilantro and more into a fresh chunky salsa you'll love. It's a colorful Mexican salsa to serve where you'd serve traditional pico de gallo recipe (especially in Mexican recipes).
What is pico de gallo?
Translated to from Spanish 'rooster's beak', pico de gallo (also known as salsa fresca, salsa bandera or salsa cruda) is a salsa made with fresh ingredients chopped and combined for a chunky texture. Traditional ingredients include tomatoes, onion, jalapeno or serrano chilies, lime, salt and cilantro.
The main difference between traditional pico de gallo recipes and salsa is that salsa tends to be more liquified rather than having chopped ingredients. Both are used interchangeably in Mexican cuisine.
What makes this skinny?
Pico de gallo is all vegetables making it a low calorie healthy dip or relish. Adding fresh mango makes it both colorful and even more delicious adding a sweet note to the spicy flavor while keeping the calories low.
Thought the mango pico de gallo recipe is low calorie, the calories can add up depending on what you eat it with. If having it as an appetizer try it with some jicama slices or even celery along with tortilla chips.
Recipe Ingredient Notes
Roma tomatoes. This type of tomato (also called plum tomatoes) has less water and more tomato flavor. You'll remove the seeds and inside membrane then chop it.
Fresh mangoes. Using a ripe mango is key! Unripened mango is not very sweet and won't give this salsa the wonderful sweet mango flavor to contrast the savory and spicy flavors.
As a shortcut you can use fresh mango chunks available in the prepared food section of the grocery store (it will save peeling and pitting the mango). Just make sure it's truly ripe.
Red onion. This type of onion has the right onion flavor and makes the pico de gallo colorful too.
Jalapeno pepper. We use just one jalapeno. The seeds and stem are removed and the pepper should be diced into small pieces.
Tips for handling chile peppers
If you have not prepared chile peppers before there are a few tips to know.
- Don't touch your eyes or nose after handling. The substance that gives the chilies their heat will get onto your fingers and can transfer to your mucous membranes. Be sure to wash hands thoroughly after handling to avoid this.
- An easy way to remove the inner membrane: slice off the top stem with a paring knife then slice the pepper open vertically. Use a small dining spoon and slide between the inner seed portion and membrane and the outer wall of the pepper (keeping the curved side of the spoon facing the pepper not the seeds). This allows the seeds to be removed with minimal handling.
- Jalapeno Peppers can vary a lot in heat. Some are very spicy and others quite mild.
How to make Mango Pico de Gallo
It's very easy to make fresh salsa. The majority of the work is in the ingredient preparation.
Combine the mango, tomato, onion, jalapeno and cilantro in a large mixing bowl.
Drizzle the fresh lime juice over the salsa and toss to combine.
The mango pico de gallo can be eaten immediately but tastes even better when allowed to sit in the refrigerator for a few hours up to overnight for the flavors to blend together. It's even better the next day!
Want more heat? Swap in a serrano peppers for the jalapeno. Serrano chiles will bump up the heat.
Habanero peppers can also be used to make mango habanero salsa but they are not for the faint of heart. These are one of the hottest chile peppers available and should only be added if you are experienced with extra-spicy salsa.
Add some avocado. The creamy consistency and mild flavor of avocado add another texture and flavor dimension to this delicious recipe.
How to Store
Store the prepared mango salsa recipe in an airtight container in the refrigerator for up to 4-5 days. The fresh pico de gallo will continue to develop flavor as it is stored.
Frequently Asked Questions
I would substitute some chopped green bell peppers or red peppers (or yellow or orange bell peppers). They will add color and flavor but no spiciness.
Yes! In fact we recommend it. It will have more flavor if it is allowed to sit, even overnight, before serving.
We don't recommend it. The texture may become mushy after it's thawed.