This homemade mango pico de gallo recipe is a fun tropical twist on the classic salsa that is the perfect side dish to any summer meal. This colorful salsa has the perfect balance of sweet mango flavor, tangy lime juice, and a kick of spice from our fresh chilies and will leave your taste buds dancing with joy!
Summer is here y'all! Okay it's really officially a month or so away, but it's May...we're basically in summer mode around here, amiright?
So we are celebrating the season with this incredibly delicious salsa: my easy mango pico de gallo. I love this stuff so, so much, and every single fish taco and steak fajita I've grilled lately (which has been a lot of them!) has been jam packed with all the sweet and spicy flavors.
Juicy mangos are in season right now and they add such a bright and refreshing taste to something that is so simple to make but so impactful in flavor.
But what I love most about this homemade mango pico de gallo is how easy it is to make!
It's a classic recipe that you can whip up in no time, and it's perfect for Memorial Day cookouts, 4th of July get togethers, and Labor Day celebrations. AKA, all of your summer entertaining!
Whether you're hosting a backyard BBQ or just want to add some je ne se quoi to your Taco Tuesday, this flavorful topping is a great way to elevate any dish.
Trust me, once you try it, you'll wonder how you ever lived without it.
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What is Pico de Gallo?
Pico de gallo, also called salsa fresca or salsa cruda, is a type of mexican salsa that translates to 'rooster's beak'! Legend has it that the chunky salsa got its name because the small pieces of chopped vegetables resembled the way a rooster pecks at its food.
Traditional pico de gallo recipes are made with simple ingredients like spicy jalapeño peppers, fresh tomatoes, fresh cilantro, lime juice, and onion, which all make the colors of the Mexican flag.
The fresh salsa is mixed together and served raw, so it's a refreshing and healthy condiment or side dish to tacos, burritos, or as a dip with tortilla chips.
Equipment
Sharp Knives - you'll want both a chef's knife and a paring knife, the large one for dicing and the small one for easily deseeding and removing the membrane from the chili pepper you're using.
Cutting Board - a sturdy cutting board is a must! Everything is getting chopped in this recipe.
Mixing bowl - I like going for a large one since I get plenty of room to really mix all the ingredients without worrying they're gonna go flying.
A serving spoon - I use this for both mixing and stirring!
Ingredients
Full ingredients, measurements, and printable instructions are in the recipe card at the bottom of this post.
Roma Tomatoes - these are a type of plum tomatoes that don't have a ton of liquid in them. We don't want a soupy pico de gallo!
Large Red Onion - white onion is traditional, but we love the flavor of red onion!
Jalapeno Peppers - you can swap these out for serrano peppers; jalapenos give just enough heat, but not too much
Fresh Lime Juice - lemon juice also works in in a pinch!
Fresh Cilantro - my soap gene sisters (and brothers!) just use flat leaf italian parsley.
Chili Powder - I like adding a shake of this into my salsa. It's a spice mix with dried chilies, herbs, garlic, and onion.
Ripe Mangoes- fresh mangoes are the star of the show here! If they are not in season, use thawed frozen mangos and pat them dry before dicing and adding to the salsa.
How to Make Fresh Mango Salsa
The recipe for this homemade mango pico de gallo could not be more simple!
Chop all the fresh ingredients into small pieces and mix them together in a mixing bowl. I like letting everything mingle together for at least 15-30 minutes so all those sweet and savory flavors get to know each other.
After that, it's ready to eat!
Variations and Substitutions
Extra-Spicy Salsa - mix in diced habanero peppers that'll pack a real hot punch to your pico.
Cherry Tomatoes - I love sweet, ripe cherry tomatoes in this recipe. Halve or quarter these pretties instead of using the roma plum tomatoes.
Add Avocado - just like in my avocado pico de gallo, the refreshing creaminess of avocado is a great complementary addition to the spiciness of this salsa.
Make it Mild - Sub the jalapeno peppers for more mild ones like poblano
Serving Suggestions
Dip corn tortilla chips into the mango pico de gallo for an easy dip. Disperse the salsa into small bowls for a party!
Serve with smoked tri tip, on top of grilled chicken and fish.
On tacos -- from fish to pork to even barbeque brisket tacos!
Pro Tips
- Use gloves while chopping the chili pepper. It's easier to handle the chilis with disposable gloves instead of worrying about remembering to not touch your face, eyes, or other objects before thoroughly washing your hands. I feel like the gloves act as a *spicy* reminder.
- Scoop out the tomato seeds in the roma tomatoes, they don't add anything but wateriness to your pico de gallo.
- Give your diced raw onions a rinse under cool water in a colander. This gets rid of that sharpness in red onions and the aftertaste (goodbye onion breath!).
- To pick out a great mango, give it a sniff. It should smell like a strong, super sweet, flavorful mango and the flesh should have a little give to it but not be mushy. My husband (he was raised in the Dominican Republic and mangos are his favorite) says 'It should be like you could taste the mango with your nose'.
- Cutting a mango isn't too difficult once you understand where the cheeks and pit are!
Storage and Make Ahead
Store the leftover pico de gallo in an airtight container in the fridge for 3-4 days. And as it sits, the flavor will deepen.
Your mango pico de gallo can be made 2 days ahead of time. Perfect for entertaining!
More Appetizers
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Mango Pico de Gallo
Ingredients
- 1 ½ cups ripe mangoes, small diced
- 1 cup roma tomatoes, deseeded and small diced
- ½ cup red or white onion, small diced
- 1 jalapeño pepper, deseeded and small diced
- ½ cup chopped fresh cilantro
- Juice of 1-2 limes
- ½ teaspoon kosher salt
- ¼ teaspoon chili powder, optional
Instructions
- Mix all the ingredients in a large mixing bowl until well combined. Taste for seasoning and adjust as needed.
- Let sit for at least 15 minutes before serving.
Recipe Notes
Pro Tips
- Use gloves while chopping the chili pepper. It's easier to handle the chilis with disposable gloves instead of worrying about remembering to not touch your face, eyes, or other objects before thoroughly washing your hands. I feel like the gloves act as a *spicy* reminder.
- Scoop out the tomato seeds in the roma tomatoes, they don't add anything but wateriness to your pico de gallo.
- Give your diced raw onions a rinse under cool water in a colander. This gets rid of that sharpness in red onions and the aftertaste (goodbye onion breath!).
- To pick out a great mango, give it a sniff. It should smell like a strong, super sweet, flavorful mango and the flesh should have a little give to it but not be mushy. My husband says 'It should be like you could taste the mango with your nose'.
- Cutting a mango isn't too difficult once you understand where the cheeks and pit are!
- If you're not into a very lime-y mango salsa, taste test it with the juice of one lime first.
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