Mango Pico de Gallo Recipe

Elevate your summer meals with this refreshing Mango Pico de Gallo recipe. Made with sweet ripe mangoes, red bell pepper, and jalapeño.

Jump to:

• Why You Will Love This Mango Pico de Gallo Recipe
• Mango Pico de Gallo Recipe Ingredients
• Ingredient Notes
• How To Peel & Dice A Mango
• How To Choose A Ripe Mango
• How To Make Mango Pico de Gallo
• Variations
• Storage
• FAQ
• More Summer Recipes You Will Love
• Recipe
• Reviews

Why You Will Love This Mango Pico de Gallo Recipe

During the warm summer months, this Mango Pico de Gallo is a great addition to pair with grilled fish, fish tacos, chicken, or your favorite tortilla chips. The sweet flavor of fresh tropical mango paired with spicy Jalapeno and red pepper makes for a perfect spicy-sweet combination. Here are more reasons why you will love this mango pice de gallo recipe.

• It's so easy to make with simple ingredients! With only 7 total ingredients that are healthy and simple to obtain, this fresh mango salsa recipe is perfect for summer.
• 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.

Looking for more healthy and refreshing summer recipes? Then you will love my chicken lettuce wraps, arugula salad, and orange maple glazed salmon.

Mango Pico de Gallo Recipe Ingredients

Ingredient Notes

• Mangos: The perfect stone fruit makes this salsa extra juicy and sweet.
• Red Onion: Adds texture and flavor. You could also use white onion. 
• Red Bell Pepper: Adds a pop of color and texture. You can also use diced fresh tomatoes.
• Jalapeno Peppers: Gives a hint of spiciness.
• Cilantro: Fresh cilantro for the best flavor.
• Lime: Fresh tangy lime juice for a zesty punch of flavor.
• Sea Salt: A pinch of salt gives this salsa the perfect balance of flavors.

How To Peel & Dice A Mango

Here I will walk you through two different methods to cut and peel a mango.

Method 1

1. Cut off the mango 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.
2. 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.
3. Scoop the cubes. Using a spoon or knife, scoop or slice away the cubes from the skin.
4. 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

1. 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.
2. 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.
3. Dice into cubes: Dice mangos into small cubes.
4. Remove extra fruit from the pit. Trim away any excess fruit away from the pit.

How To Choose A Ripe Mango

• Fresh firm mangos work best, and determining when a mango is ripe is primarily on how it feels. 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. 

How To Make Mango Pico de Gallo

Making this easy mango pico de gallo only requires a few simple steps!

• Step 1: Combine the ingredients. Dice the mango, red pepper, red onion, jalapeno, and cilantro into small pieces. In a large mixing bowl add the ingredients. Squeeze a whole lime over the top, and add a sprinkle of salt. 
• Step 2: Stir and serve. Using a spoon, stir the ingredients together and let the salsa rest for at least 10 minutes before serving. 

Variations

Fresh mango pico de gallo is a versatile recipe that you can customize to your liking. 

• Spicy: To increase the spice level, you can replace the jalapeño peppers with habanero or serrano peppers for a spicier salsa.
• Sweet: Add a teaspoon of honey or agave for a sweet mango salsa.
• 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

• To make ahead: This colorful 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.
• To store: Store any leftover mango pico de gallo in an airtight container in the refrigerator for up to 3-4 days.

FAQ

More Summer Recipes You Will Love

I hope you love this mango pico de gallo recipe as much as I do! If you make it, I’d love to hear how it turned out in the comment box below. Your review will help other readers in the community.

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