Pico de gallo is one of my favorite homemade condiments because it's fresh, easy to make, and versatile. One summer, while I was hosting a pool party, I needed a quick appetizer to serve with chips, so I decided to mix things up by making mango pico de gallo. Ready in just 10 minutes, this tropical pico de gallo with mango is a sweet, slightly spicy, and refreshing salsa.
Save this Recipe!
I'll email this recipe to you, so you can come back to it later!
Jump to:
Ingredients Notes
- Unlike a traditional spicy pico de gallo, the addition of mango adds a sweet, tropical balance to the heat.
- I prefer to use Roma tomatoes because they have a firm texture and low water content that prevents this fresh mango salsa from getting too watery.
- White onions are traditionally used in pico de gallo recipes and my personal preference, but you can use red onions as well.
- Be sure to remove the ribs and seeds of the jalapeno peppers unless you want this salsa to be super spicy.
- Lime juice and fresh cilantro provide the signature citrusy and herby flavor.
My favorite ways to enjoy this pico is piled on top of my crispy tortilla crusted tilapia or beer battered fish tacos for the ultimate sweet-and-savory combo.
How to Make Mango Pico de Gallo
Chop each ingredient evenly. Small, uniform pieces ensure that each bite has a perfect mix of flavors. Plus, it makes for a pretty presentation.
Add all of the diced ingredients to a bowl with a pinch of salt.
In a bowl, combine all the pico de gallo ingredients. Stir well. Refrigerate at least 15-30 minutes to let the flavors meld before serving.
Serving Suggestions
The tropical flavors pair perfectly with fish, and I especially love this mango salsa for fish tacos. A couple of my favorite ways to use this recipe are as a topping on my salmon taco bowl or beer battered shrimp tacos.
Mango pico de gallo is refreshing and light, making it ideal for a summer appetizer or dishes like salads, grilled chicken, and tortilla chips and salsa by the pool! This is also one of my go-to recipes when I'm thinking about what to serve with shrimp tacos.
More Tex-Mex Condiments
If you try this recipe or any recipe from Happy Honey Kitchen, please rate the recipe and leave a comment below! Enjoy!
Mango Pico de Gallo Recipe
Save this Recipe!
I'll email this recipe to you, so you can come back to it later!
Ingredients
- 1 ½ cups mango diced
- 1 cup Roma tomato seeded and diced
- ½ cup white onion diced
- 2 jalapeno peppers seeded with ribs removed and minced
- ½ cup fresh cilantro chopped
- 2 Tablespoons lime juice freshly squeezed
- ½ teaspoon salt
Instructions
- In a bowl, combine all of the ingredients. Stir well.
- Chill in the refrigerator for 15-30 minutes before serving to let the flavors meld.
Notes
- Mangoes can be found year-round, but their peak season is typically between May and September. To get the best flavor and texture, choose a mango that is yellow, orange, or red, gives slightly when pressed, and has a sweet, fruity scent.
- Dice each ingredient evenly. Small, uniform pieces ensure that each bite has a perfect mix of flavors.
- Homemade pico de gallo tastes even better after sitting for 15-30 minutes because it allows the flavors to meld.
- Store leftovers in an airtight container in the fridge for up to 4 days, though the mango and tomatoes may release moisture over time. Freezing isn't recommended, as it will alter the texture and flavor.
Sofia Besondy
I love it!