Mango Pico de Gallo (Chunky Salsa)

Mango Pico de Gallo is a tropical twist on a traditional tomato based pico de gallo (chunky salsa). This version has a naturally sweet profile with a little heat that can be adjusted to your preference. Delicious with baked tortilla chips or when used as a topping on fish, eggs or in tacos.

Not only does this simple condiment add flavor to any dish, but it also a healthy condiment. What a simple way to add both a fruit and vegetables to your meal.

Why I Love Mango Pico de Gallo

Pico de gallo is a condiment that is interchangeable for any dish from breakfast to dinner or even an appetizer!

Although mango pico de gallo is often scooped up with tortilla chips for an appetizer, I also love it over Mexican Shredded Beef or on top of Green Chili Frittata.

Not only is it delicious, but it’s also easy to make on the fly or it can be made several days in advance.

I also love that this is made with simple ingredients that everyone loves! Like most salsa recipes, you’ll find everyone gatherings around this dish. Consider making a double batch. This disappears quick!

How To Make Mango Pico de Gallo

This recipe is easy to put together. Just dice, mix, and add some flavor with fresh lime and salt.

You already know how to cut a fresh mango, so go grab a couple along with the following ingredients;

• Tomatoes – I like roma tomatoes for pico de gallo. The skin is meatier than some other varieties. You’ll dice the tomatoes removing the seeds using just the skin and pulp that is attached to the skin.
• Onion – I like white or red onion because these types are milder than yellow onion according to bon appetite.
• Jalapeños – This adds nice flavor and can be adjusted or left completely out if you prefer a mild pico de gallo.
• Cilantro – chop cilantro just before serving and fold into all the ingredients. This is a standard ingredient when making salsa, so I always add it to mine.
• Lime juice- Fresh lime juice takes just a moment to squeeze and the flavor is tangy and tart. Nice addition with the sweet mango. Don’t be tempted to purchase lime concentrate. It’s just not as flavorful as fresh.

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Once you chop all your ingredients, gently fold the ingredients in a large mixing bowl. Add the lime juice and season with salt.

The cilantro adds nice flavor, but I just rough chop it and toss it in like a garnish. One bunch is plenty.

In the recipe card I give specific ingredient amounts, but to cook like my mom, you really just need the same amount of onion, mango and tomatoes. Of course, this can be adjusted to your preference.

Frequently Asked Questions

What’s The Difference Between Pico de Gallo and Salsa?

The main difference from a pico de gallo and salsa is the texture. Pico de gallo is usually made with ingredients that are diced into small pieces. However, this version also includes diced mango into the mix.

Salsa is more like a sauce, so you will often see a variety that is pulsed in a blender like this tomatillo salsa. It is used like a condiment, just like pico de gallo.

Are The Seeds The Spicy Part Of The Jalapeño?

No. The seeds the seeds in jalapeños are not where the heat is in peppers. The highest concentration of capsaicin is in the white pith that is attached to the seeds.

How Long Will Pico de Gallo Last?

Covered in an airtight container this will last in the refrigerator for 3-4 days. Due to the addition of salt, the tomatoes will continue to release its juice, so if it’s too watery simple drain some of the juice.

Let me know how you serve this Mango Pico de Gallo! Consider making a nacho bar with a variety of toppings.

Be sure to give this Easy Guacamole Recipe a try too!