Easy Mango Pico de Gallo recipe, also known as Mango salsa, is made with sweet ripe mangoes, red bell pepper, red onion, jalapeño, cilantro, lime, and a pinch of salt. Serve on top of fish or pair with tortilla chips. Perfect for the Summer!
Fresh tropical mango bursting with sweet flavor, paired with the spicy Jalapeno and red pepper makes for a perfect spicy-sweet combination. During the warm summer months, this Mango Pico de Gallo is a great addition to pair with fish tacos or on top of grilled mahi-mahi, salmon or chicken. This chunky salsa is also great as a side dish to serve with tortilla chips. Simple, healthy, so easy to make. Mango Pico de Gallo is a colorful and delicious show-stopper that all your guests will love.
Looking for more healthy and refreshing summer recipes? Then you will love my gluten-free lemon tart, chicken lettuce wraps, arugula salad, and orange maple glazed salmon.
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Why you will love this recipe
- Easy to make! With only 7 total ingredients that are all healthy and simple to obtain.
- Customize this salsa fresca: Homemade mango pico de gallo is easily customizable to your liking. You can add other ingredients to the mix, such as diced avocados, corn, or even pineapple. You can also substitute ingredients, such as tomatoes for the red pepper, or pineapple for the mango. The possibilities are endless!
- Perfect for summer gatherings! This fresh salsa is a tropical twist of sweet and spicy flavors, which is perfect for the summer. Mango season is May through September, so a good time to serve this dish would be on holidays such as Cino de Mayo, Memorial Day, or even the Fourth of July.
Ingredients
- Mangos: The perfect stone fruit makes this salsa extra juicy and sweet.
- Red Onion: Adds texture and flavor.
- Red Bell Pepper: Adds a pop of color and texture. You can also use fresh tomatoes.
- Jalapeno Peppers: Gives a hint of spiciness.
- Cilantro: Fresh cilantro for the best flavor.
- Lime: Fresh lime juice for a zesty punch of flavor.
- Sea Salt: Helps balance the flavors.
How to peel and dice a mango
Here I will walk you through two different methods to cut and peel a mango.
Method 1
- Cut off the cheeks. Mangos have a long pit in the middle. Stand the mango upright with the stem facing up, and cut the mango lengthwise about ⅓ of the way from the center. Repeat on the opposite side revealing two cheeks and the mango pit, so three total pieces.
- Use a cutting board. Using a paring knife, cut a grid pattern on each mango cheek without cutting through the skin. Press the skin outwards, making the fruit form into cubes.
- Scoop the cubes. Using a spoon or knife, scoop or slice away the cubes from the skin.
- Remove extra fruit from the pit. The pit might still have some usable mango along the sides, so use a knife to slice and dice any extra fruit.
Method 2
- Peel the Mango. Using a knife or vegetable peeler, carefully peel the skin from the mango. Please note the mango will be slippery to handle.
- Slice the cheeks of the pit. Place the mango on a cutting board, and cut the two cheeks away from the pit, revealing three total pieces.
- Dice into cubes: Dice mangos into small cubes.
- Remove extra fruit from the pit. Trim away any excess fruit away from the pit.
How to choose a ripe mango
- Fresh mangoes work best, and determining when a mango is ripe is primarily on how they feel. You want to give the mango a firm but gentle squeeze and if the skin slightly gives, then you know it is ready for use. Ripe mangoes should also have a sweet, fruity aroma.
- Store the perfectly ripe mangos in the refrigerator to slow down the ripening process if you do not plan to make the salsa immediately.
- Overly ripe mangos give in quite a bit when squeezed. You want to avoid using an overly ripe mango as they can be mushy and difficult to dice.
- To speed up the ripening process, mangos that are not quite ready can be left a room temperature for a few days before use or you can place them in a sealed paper bag to help speed up the ripening process.
Instructions
Making mango pico de gallo is easy and only requires a few simple steps!
Dice the mango, red pepper, red onion, jalapeno, and cilantro into small pieces.
In a large bowl add the prepared ingredients. Squeeze a whole lime over the top, and add a sprinkle of salt.
In a serving bowl add the prepared ingredients. Squeeze a whole lime over the top of the mixture, and sprinkle in the salt.
Using a spoon, stir the ingredients together. For the best flavor, let the salsa rest for at least 10 minutes before serving.
Variations
Fresh Mango Salsa is a versatile recipe that you can customize to your liking.
- Spicy - for an extra-spicy salsa, you can replace the jalapeño peppers with habanero peppers or serrano peppers.
- Sweet - add a teaspoon of honey or agave for a hint of sweetness.
- Refreshing - for a milder salsa add an equal amount of cucumber, cherry tomatoes, or roma tomatoes to replace the red pepper.
- Add Stone fruit - you can add in addition to or exchange the juicy mangos for peaches, pineapple, cherries, or any other stone fruit.
- Add avocado - this adds a rich and creamy texture to the salsa.
Storage
The salsa can be made up to 1 day ahead and stored in an airtight container in the refrigerator. Keep in mind that the mangoes may become softer over time, so the texture may change slightly. Before serving, give the mixture a good stir and taste it to make sure the flavors are still fresh.
Store any leftover mango pico de gallo in an airtight container in the refrigerator for up to 3 days.
FAQ
Pico de gallo is made with raw fresh ingredients and traditional salsa is typically blended with often times cooked ingredients.
Pico de gallo means rooster's beak.
Yes, mango pico de gallo can be made one day in advance.
Recipe
Fresh Mango Pico de Gallo (Easy Mango Salsa Recipe)
Ingredients
- 3 ripe mangos peeled, pitted, and diced about 2 cups, depending on size
- ¾ cup red bell pepper, cored seeds removed, and finely diced
- ½ cup red onion, finely diced
- 1 diced jalapeno, seeded and finely diced
- ¼ packed finely diced cilantro leaves, finely chopped
- 1 lime, juiced
- ¼ teaspoon salt
Instructions
- Prepare all the salsa ingredients, and toss them into a large bowl. Squeeze one whole lime over the mixture and add a sprinkle of salt. Stir everything together until combined.
- Let the salsa rest for about 10 minutes for the flavors to blend together. Serve with tortilla chips.
Notes
- Make in advance: The salsa can be made up to 1 day ahead and stored in an airtight container in the refrigerator.
- Storage: Mango pico de gallo can be stored in an airtight container in the refrigerator for up to 3 days.
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Fresh Mango Salsa is a versatile recipe that you can customize to your liking.
- Spicy - for an extra-spicy salsa, you can replace the jalapeño peppers with habanero peppers or serrano peppers.
- Sweet - add a teaspoon of honey or agave for a hint of sweetness.
- Refreshing - for a milder salsa add an equal amount of cucumber, cherry tomatoes, or roma tomatoes to replace the red pepper.
- Add Stone fruit - you can add in addition to or exchange the juicy mangos for peaches, pineapple, cherries, or any other stone fruit.
- Add avocado - this adds a rich and creamy texture to the salsa.
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