Mango Pico de Gallo Recipe (Fresh Mango Salsa)

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!

Course Appetizer, Side Dish

Cuisine Mexican

Diet Gluten Free

Prep Time 20

Total Time 20

Servings servings

Calories 76kcal

Author Rebecca Taig

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.
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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