Mango Pico de Gallo
This Mango Pico de Gallo is fresh and zesty. A play on both sweet and savory, it’s the perfect healthy salsa to top any meal with.
Pico de gallo is a traditional condiment in Mexico. So much so that many refer to it as “salsa bandera” or flag sauce, which pretty much refers to it being a representation of the national Mexican flag colors. Basic traditional pico de gallo is made up of freshly chopped tomatoes, onion, serrano peppers, salt, lime juice and cilantro tossed together.
After making it for many years, I’ve also come to enjoy a similar preparation using mango as a central ingredient. I love the play of sweetness that helps to balance out the tangy savory notes of this salsa. And it goes so well on everything. Can’t recommend enough trying it with these Crispy Potato Tacos. But, it can also be the perfect go to for any entertaining you are planning to do.
Why You’ll Love This Salsa Fresco
- Just 8 simple ingredients
- The perfect balance of sweet, tangy and savory
- Great to make ahead for meals or celebrations
- No cooking or special appliances needed
- An easy way to get more nourishing fruits and veggies in
Key Ingredients and Substitutions
- Mango: You can use your favorite mango variety for this salsa, but I do recommend varieties that are not stringy in texture. For smooth textured mangos I recommend Atufalo, Kent, or Keitt varieties if they are in season. You can also experiment with other fruits like strawberries, fresh peaches, etc.
- Tomatoes: Use fresh in season tomatoes, or if not in season opt for sweeter tomato options like Campari tomatoes or cherry tomatoes.
- Red Onion: You normally use white onion for classic pico de gallo. However, for both the color and flavor of this salsa, I really enjoy it better with red onion. You can still use white onion if you prefer.
- Limes: Make sure to use nice and juicy fresh limes. You can roll it between your palm and a cutting board to help release more juices from the lime.
- Peppers: I used a combo of both jalapeno and serrano pepper. Feel free to use spicier peppers like habaneros or leave them out if you don’t like it too spicy.
- Cilantro: Fresh cilantro, stems removed. I know not everyone is big on the cilantro flavor. If you dislike, just omit and focus on the quality of the other ingredients.
- Salt: You can control how much you use, but it definitely helps bring out all of the flavors and make them pop.
How to Make Mango Pico de Gallo
The main step for making this mango salsa fresco is chopping. When cutting the mango, tomatoes, onion and peppers, aim to cut everything to fairly the same size. This will help make sure your salad is flavored well throughout and that you are getting equal bites of everything.
Once chopped, add the diced fruits and veggies into a mixing bowl. Sprinkle with chopped cilantro then sprinkle with the salt and lime juice.
Toss everything together to combine and then let it sit in the fridge for 30 minutes to marinate.
Expert Tips
- Deseed your tomatoes if they are extra watery. This will prevent it from diluting the flavors of the salsa.
- If it’s not yet tomato season, I recommend using Campari tomatoes or cherry tomatoes. They tend to be the more flavorful tomatoes available year round at local markets.
- For a zesty twist, add some fresh lime zest to the bowl.
- Feel free to use only one spicy pepper. I used both a jalapeno and serrano pepper, but you can just opt for one.
- Since this salsa only uses simple ingredients, make sure all your ingredients are fresh for the best flavor. Dry cilantro or those bottles of lime juice in the store won’t cut it for this.
Frequently Asked Questions
Pico de Gallo translates from Spanish to mean “rooster’s beak”. It is believed to have gotten its name because many would eat it by pinching it between their thumb and forefingers, which gives the resemblance to a rooster’s beak. However, no meat or roosters are harmed in the making of pico de gallo.
There are two general things I check for. First, give it a sniff test. If your mango is ripe, you should be able to smell some natural sweetness through the skin. Second, give it a gentle squeeze. The mango should have a little give to it when it is ripe. Ataulfo mangos specifically have an extra sign of ripeness, which is the color of their skin. When unripe they are generally a light green color. When ripe, their skin turns a deep yellow-orange in color.
Would not recommend freezing. The freezing process will alter the texture and when thawed would make this mushy and watery.
Yes! This is great to make ahead for celebrations or even as a condiment for the week. If stored in an airtight container in the fridge, it will last up to 5 days.
The major difference comes down to the texture. Pico de gallo is a type of salsa that is chunkier and generally contains minimal liquid when tossed together. Other salsas may be processed differently and have a different consistency, which changes the type.
Yes, but you can control the spiciness based on your preference. If you want to keep the spice, but tone it down, just remove the seeds and membranes from the peppers. You can also just do one of the suggested peppers or completely leave them out. If leaving out, try adding a little lime zest for an extra perk to this salsa.
How to Serve
This salsa is perfect to serve as an appetizer along with fresh tortilla chips. It also pairs really well with most Mexican style tacos or dishes. But don’t limit yourself. I also like to serve this with various nourish bowls for more flavor and color. Honestly, after making this I was also just enjoying it by the spoonful.
More Vegan Latin Recipes to Try
- Dominican Bulgar Salad (Tipili)
- Mexican Pickled Red Onions
- Tostadas with Refried Beans
- Dominican Tostones
- Vegan Style Migas
- Moro de Guandules
Mango Pico de Gallo
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Category: Appetizers
- Method: No Cook
- Cuisine: Mexican
- Diet: Vegan
Description
This Mango Pico de Gallo is fresh and zesty. A play on both sweet and savory, it’s the perfect healthy salsa to top any meal with.
Ingredients
- 2 ataulfo mangos, diced (about 1 cup diced)
- 3 small Roma or vine-ripened tomatoes, diced (about 1 cup diced)
- 1/2 cup red onion, finely diced (about 1/2 a small red onion)
- 1 serrano pepper, finely diced
- 1 jalapeno pepper, finely diced
- 1/4 cup fresh cilantro, finely diced
- 1/2 tsp salt
- Juice of one lime
Instructions
- To a medium mixing bowl, add your diced mango, tomatoes, onion, peppers and cilantro.
- Sprinkle everything with salt and then squeeze over with the lime juice.
- Toss everything together to combine. Give the salsa a taste and add more salt or lime juice if needed. Cover the salsa and allow to sit for 30 minutes in the fridge to marinate then serve.
Notes
If it’s not yet tomato season, I recommend using Campari tomatoes or cherry tomatoes. They tend to be the more flavorful tomatoes available year round at local markets.
For a zesty twist, add some fresh lime zest to the bowl.
Feel free to use only one spicy pepper. I used both a jalapeno and serrano pepper, but you can just opt for one.
If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.
★ Catherine
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