This Mango Pico De Gallo is so fresh and delicious and incredibly easy to whip up! It tastes amazing as a snack or appetizer with tortilla chips or use it to top tacos, chicken, or salmon. Plus, it only takes 10 minutes to prep!
Pico De Gallo is 100% my favorite snack in the Summer. Nothing tastes fresher than pico with salty tortilla chips on a hot day! My kids love snacking on this dip too and it's such a healthy choice.
Why You'll Love This Recipe:
- It only takes 10 minutes to prep, then stick it in the fridge for 30 minutes.
- The recipe ingredients are mostly produce & makes for easy shopping.
- These simple ingredients are fresh and healthy, and you don't have to feel guilty about eating it.
- Add some tortilla chips for a super simple appetizer to feed friends and family.
- This mango pico de gallo tastes great served on top of crispy chicken tacos or to give a flavor boost to salmon or chicken. Try it on my Baked Chili Lime Salmon paired beside my Coconut Jasmine Rice. It's an amazing combination!
Mango: One of my favorite fruits that pack sweet, delicious flavor. Look for mangos that when you gently squeeze, they allow a bit of give, but are not too hard or too soft. It can be tricky to pick one if you aren't used to purchasing them.
Watch this video on How to Choose a Mango by Mango.org for a good tutorial on choosing the right Mango.
Lime: Adds acidity and flavor to the pico de gallo and keeps all of the ingredients fresh for longer.
Cilantro: A Classic Mexican herb that adds the freshest taste to salsa and pico de gallo.
Jalapeño: For added heat and crunch. The seeds and membranes are removed in this recipe, so that we can enjoy the pico de gallo and not be overwhelmed by spice.
Red Onion: A must have ingredient in Mexican dishes. Unless it is a Mexican recipe, I rarely use red onions, but it is crucial in Mexican cooking and packs a crunchy bite to this recipe. You can use yellow or white onions, if you don't have red.
Sugar: To add sweetness. Sugar is really important if you end up with more sour mangos, which happened to me while testing this recipe. If you get perfect, sweet mangos, you can add just a teaspoon of sugar if you prefer.
Salt: Just a few pinches for seasoning.
Cumin & Hot Sauce: For Mexican flavor & a bit of heat
See exact ingredients and quantities listed in the recipe card below.
Variations & Substitutions:
- If you love pineapple, it would be delicious to combine with the mango in this recipe (add 1 cup of fresh chopped pineapple) or you can replace the mango entirely with pineapple (2 to 3 cups of pineapple). I would only use fresh pineapple, not canned, and do understand that it will produce more liquid from the pineapple juices, than the mango version.
- Are you big on avocado? Add a half or whole diced avocado into the recipe.
- Not a fan of cilantro? I think it makes this dish special, but you can leave it out.
- The red onion can be substituted with white onion or yellow onion.
- Trying to cut sugar and feel like the fruit itself offers plenty of sweetness? Feel free to skip the sugar.
- Love heat? Double up on the jalapeño or hot sauce!
- Want a thinner, salsa like version? Try my Mango Salsa!
Try this mango pico alongside my BBQ Pulled Chicken Breast recipe for a match made in heaven!
How To Make Mango Pico De Gallo:
Watch the video for a full recipe tutorial & be sure to SUBSCRIBE for NEW recipe ideas every week (it's free):
Here are the Step by Step Instructions for Mango Pico De Gallo.
Step 1: First finely dice up the Mango, Jalapeño, Cilantro and Onion. Be sure to watch the video above for the easiest way of how to cut a mango. Slice it into gridlines like below and then scoop out into the bowl.
Step 2: Add mango, cilantro, jalapeño, red onion, cumin, sugar, hot sauce and salt to a bowl. Squeeze in lime juice.
Step 3: Stir to combine and refrigerate for at least 30 minutes before serving. Serve and Enjoy!
- When shopping, buy a couple extra mangos. This is in case you cut them open and they aren't quite ripe or have a bitter flavor. Unfortunately it happens. At only $1-2 dollars each, it's worth it to have a few extras to choose from. Best case scenario, they are all perfectly ripe and you can eat all of your money's worth!
- Look for Mangos that when you gently squeeze them they allow for a bit of give, but still feel firm and never mushy. If they are hard still, they will need to ripen a few more days. If you don't plan on making the recipe for a few days, you can purchase them on the harder side.
- Watch the video above for the BEST way to cut a Mango. Use a small knife or paring knife for cutting.
They are really similar, but I always think of pico de gallo as a less liquid version of salsa. Pico has larger diced ingredients and is chunkier. Salsa can vary in texture, but usually has more liquid and is more of a pureed form.
I like to serve this recipe with tortilla chips for an appetizer. For lunch or dinner, use it to top sautéed chicken or pan seared shrimp. Add a side of cilantro rice and you are in business! Also, it's great as a taco topping!
This depends on the heat in the jalapeño. If you don't like spicy, only use one jalapeño (for the crunch), make sure to remove all seeds and the membrane and leave out the hot sauce.
How To Store Pico De Gallo:
Store the recipe in a container with a tight fighting lid and refrigerate. I prefer to use glass food storage containers for freshness.
This recipe will stay good in the fridge for 3 to 4 days. It will be freshest the day you make it.
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If you tried this Mango Pico De Gallo Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!Print