This mango pico de gallo recipe is ready in under 30 minutes, tastes amazing, and is super easy to make. This fresh summer dip has the perfect balance of sweet and spicy flavors to dazzle your taste buds.
This mango pico is made with sweet, juicy mangoes instead of tomatoes, like traditional salsa.
You may be thinking the tropical fruit doesn’t belong in pico de gallo, but it absolutely does!
This Mexican-inspired recipe has the perfect balance of sweet and savory flavors with a mild kick of heat from the jalapeño.
The combination of ingredients makes it a unique party appetizer everyone will be eager to dig into.
Ingredients
Mango pico is made with 5 main ingredients tossed together with lime juice, chili powder, and salt. The results are a ridiculously delicious fruit salsa you won’t be able to stop eating.
Ingredients notes and substitutes
- Mangoes – I used honey mangoes, which are also known as ataulfo mangoes. They are the best variety for this recipe because there are no strings, but you can use what you have on hand.
- Jalapeño – For very mild heat, I removed the seeds and the inner membrane from the peppers before dicing. For a spicier pico, leave them intact and dice the whole jalapeno. Include the membrane and seeds.
- Bell pepper – I went with red bell pepper for the sweet crunch and pop of red color. To substitute, replace with green, yellow, or orange bell pepper. Or try roasted bell peppers instead.
- Cilantro – If you're not a fan of cilantro, simply leave it out.
- Onion – Red onion is best for this recipe. However, a small white onion or green onions can be used as a replacement.
Mango Tips
If you were wondering what honey mangoes look like, below are the 3 honey mangoes I used for this recipe.
Alphonso mangoes are similar to honey mangoes and are another good choice.
These varieties of mango have a soft velvety texture and a sweet mango taste. They have beautiful orange flesh and best of all—no strings, so they are perfect for dicing.
How to cut a mango
Mangoes have a large slender pit that runs down the middle of the fruit. To cut the mango you'll need to avoid the pit.
Step 1:
To cut around the pit, hold the mango stem side up (as pictured above) and use a sharp knife to cut down one side of the mango, as pictured above. Slice all the way down the mango to cut off one side of the flesh.
If the knife stops while you’re cutting, you’ve come too close to the pit. Just move the knife away from the pit a little and continue slicing.
Step 2:
Turn the mango around and cut off the other side the same way you did the first side. Now you have 2 mango halves and a pit.
Either toss the pit or cut the skin and the fruit around it off to enjoy.
Step 3:
To cube the mango, make about ¼-inch slices vertically down the fruit without going through the skin.
Then make the same ¼-inch slices horizontally through the fruit—not the skin.
You should end up with 2 halves similar to the above image.
Step 4:
Gently press on the skin side of the mango to pop up the fruit squares, as pictured above.
Step 5:
Use your knife to cut the cubes off the skin.
Tip: You can skip steps 4 & 5 and, instead, use a spoon to scoop the cubes out of the skin. The spoon method is easier, but the above method is cleaner.
How to make Mango Pico De Gallo
Assembling the pico is a breeze once the mango is cut and the vegetables are diced into bite-sized pieces.
Step 1: Add the prepared ingredients to a mixing bowl.
Step 2: And toss it all together until evenly mixed.
That's it!
Chill for at least 20 minutes in the refrigerator, or cover and store in the refrigerator for 3-4 hours.
To serve
This is a great summer recipe because it's cooling and requires no cooking.
Serve it as a dip alongside tortilla chips.
Or use it to top tacos, burritos, tamales, and salads.
It also tastes great over lemon tofu fillets.
Serve it at your next Game Day party for an easy appetizer.
This recipe is great for all occasions!
Frequently Asked Questions
Yes, but you will lose the fresh look and taste of the salsa. To freeze, store the pico in an airtight container in the freezer for up to 3 months. Fully defrost it on the counter or in the fridge before serving.
Salsa is usually made with canned or cooked tomatoes blended with other ingredients such as garlic, onion, peppers, and seasonings.
Pico de gallo on the other hand is always made with raw fresh ingredients. The base is usually fresh tomatoes, but you can really use any fresh fruit.
Pro Tips And Variations
- Chill the mango pico in the refrigerator for about 20-30 minutes before serving. This will bring the flavors together and enhance the taste.
- Dice the mangoes into bite-sized pieces that can be easily scooped up with a chip. Finely diced the vegetables as well.
- Swap out the mangoes for your favorite fruit. Use strawberries, pineapple, kiwi, etc. Or, include a mix of fruits.
- Dice up avocado, cucumber, or cherry tomatoes and toss them in the salsa as well.
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Recipe
Mango Pico De Gallo
All you need to make this fresh mango pico de gallo recipe are 8 simple ingredients and about 25 minutes.
Ingredients
- 3 ripe honey mangos, diced
- 1 jalapeño, seeds removed and diced
- ½ cup red bell pepper, diced
- ¼ cup red onion, diced
- ¼ cup packed fresh cilantro, chopped
- 2 Tablespoons fresh lime juice, (about 1 lime)
- ⅓ teaspoon chili powder blend
- ¼ teaspoon Himalayan pink salt, or to taste
Instructions
- To start, dice the mangoes and veggies. They should be cut small enough to easily be scooped up with a chip.
- In a large bowl, combine all of the ingredients together.
- Gently fold everything together with a rubber spatula or toss with 2 large spoons.
- Chill for 20-30 minutes before serving for the best flavor.
Notes
- This recipe is best chilled for at least 20 minutes. But it can also be enjoyed right away or covered and stored in the refrigerator for 3-4 hours.
- The cilantro leaves should be removed from the stems, measured, then roughly chopped. Kitchen scissors work best for chopping cilantro, but a knife will do too.
- One jalapeño with seeds and membrane removed keeps the pico very mild. For a spicier pico leave the seeds and membrane intact.
Nutrition Information:
Yield: 4 Serving Size: 1 cupAmount Per Serving: Calories: 165Total Fat: 1gUnsaturated Fat: 1gSodium: 4mgCarbohydrates: 41gFiber: 5gSugar: 36gProtein: 3g
**Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**
Dips for any occasion
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