Mango Pico De Gallo! This perfectly refreshing blend of diced mango, tomatoes, red onion, and fresh mint is ideal for serving with chips, spooning over grilled chicken or fish or using as a topping for tacos!
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Summertime is the perfect time to enjoy fresh, seasonal recipes that require no cooking whatsoever. With the start of summer also comes mango season, and this super easy and refreshing recipe is the perfect way to enjoy the tropical fruit!
Mango Pico de Gallo just takes little prep time but delivers big flavor! Sweet, juicy mango pairs beautifully with ripe tomatoes, red onion and spicy jalapeno peppers in this simple appetizer that works great as an appetizer or as a condiment for an array of grilled proteins.
Looking for more ways to enjoy mangoes during the summer months? Try my Avocado, Bacon & Mango Salad, Tandoori Fish with Mango-Kiwi Salsa, Summertime Crab Cake Salad or Tropical Salmon Rice Bowl!
This recipe is naturally gluten-free, dairy-free and vegan.
Ingredients
- Mangoes. Fresh mangoes are always best when possible, but you can also use thawed frozen mango in a pinch.
- Tomatoes. My favorite tomatoes for salsa and pico de gallo are Roma or plum tomatoes, but feel free to use what you have.
- Red onion. If the flavor of red onion is too strong, try soaking the diced onion in ice water for 20-30 minutes before adding them to a dish.
- Jalapeno pepper. Dice up a whole, fresh jalapeno for a bit of heat. For a milder pico de gallo, remove the ribs and seeds.
- Fresh mint leaves. It may sound a little strange, but a hint of fresh mint goes so well with these ingredients! If you’re not a fan of mint, feel free to leave it out.
- Lime juice. For extra lime flavor, you can also add lime zest to the pico de gallo.
- Sea salt.
Instructions
One of the reasons I love making pico de gallo so much is because it takes just minutes to make!
Start by chopping the ingredients using a sharp knife.
Combine all of the ingredients in a bowl, then stir it up until everything is well-combined. That’s it!
I find that allowing the mango pico de gallo to chill in the refrigerator for a few hours or overnight let’s the flavors marry and makes it even tastier, but if you just can’t wait, feel free to serve it right away.
Serve the pico de gallo with chips or as a topping for grilled seafood, chicken or tacos!
FAQ’s
Salsa is typically blended or finely chopped with more liquid and is sometimes made with cooked ingredients. Pico de gallo, on the other hand, is usually chunkier, and the ingredients are always fresh and uncooked.
Sure! In fact, I think it tastes better when it has been chilled in the refrigerator for a few hours or overnight. Just scoop it into an airtight container and refrigerate if you’re planning on making it ahead.
Refrigerated in an airtight container, mango pico de gallo should stay fresh for up to 4 days.
Try serving it with tortilla chips or corn chips as an appetizer, or use it as a topping for salads, tacos, grilled meats and fish, or over rice bowls.
Variations & Substituions
Looking to try some variations on this recipe? Give these swaps a try!
- Use fresh cilantro in place of the mint for a more classic flavor.
- Add other veggies such as chopped bell peppers or corn!
- Give it a creamy element by adding diced avocado.
Diet-Specific Substitutions
This recipe is naturally gluten-free, dairy-free and vegan, making it a great option for serving a crowd!
Mango Pico de Gallo
