This Mango Pico de Gallo recipe has the perfect amount of sweetness and spice. The mango and cilantro compliment the pop of jalapeno peppers oh so nicely and bring on a nice tropical twist. This fresh pico de gallo goes great with just about anything: fish tacos, tortilla chips, burrito bowls, chicken, salads and more!
This salsa fresca recipe was inspired from a trip I took with my husband a few years ago to Greece. The fresh ingredients are loaded with flavor. This recipe is so versatile and goes with just about anything! If you like this recipe you will also love my Pineapple Pico de Gallo.
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Why I Love This Recipe
- There is nothing better than fresh salad filled with fresh ingredients! This recipe just screams freshness!
- You may want to consider serving this with my other favorite appetizers like my Whole30 Guacamole, Panera Inspired Strawberry Poppyseed Salad, Gluten Free Pigs in A Blanket, Gluten Free Salmon Cakes and Easy Keto Crab Cakes.
- This recipe is naturally dairy free, gluten free, soy free, nut free, egg free, paleo, Whole30 friendly and vegan.
- With all of the bright colored fruits and vegetables in this colorful salsa, this recipe is loaded with vitamin c!
- Unlike classic pico de gallo, this recipe does not have fresh tomatoes in it.
- This fresh salsa only requires simple ingredients!
Mango Pico de Galo Ingredients
- Ripe mangoes-Make sure it is ripe! When mangos are ripe they form a similar texture as avocados, they become a bit soft.The sweet mango in this recipe add the perfect amount of sweetness.
- Red bell pepper-red pepper is the perfect mix of sweetness between yellow and orange peppers but a bit spicy like green peppers. They go perfect in this pico, however if you do not have red at home, you can for sure substitute for something else!
- Fresh limes-The tangy lime juice adds a nice citrus twist while keeping the fruits and vegetables from becoming dry.
- Purple onion-Adds the most perfect crunch!
- Jalapeños– Add a touch of spice.
- Fresh cilantro-I love fresh herbs and this fresh cilantro adds the most perfect touch.
- Pinch of salt-A little bit of sea salt with this sweet pico!
See the recipe card below for a full list of ingredients and measurements.
Recipe Substitutions and Variations
- Fresh lime juice-You can also use lime juice in place of fresh limes with this recipe.
- Onions-I prefer purple over yellow onion, red onion, or white onion because they are not as sweet.
- Spicy flavors-You can add in more jalapeño peppers or serrano pepper if you would like!
This recipe has not been tested with any other substitutions or variations. If you try something else out please let me know how it turns out in the comments below!
How To Make
Step #1: First, using a sharp knife and cutting board, chop up all ingredients except the lime and cilantro in small pieces. The smaller the better. The smaller the pieces, the more flavors you can fit in a bite, which means the better taste! Once the vegetables and fruits are chopped, juice the lime and pull pieces off of the cilantro bunch. Finally, mix all ingredients together in a large bowl and serve!
Recipe FAQs
Traditional salsa is more liquidy, and pico tends to be more solids than liquids. Pico is thicker and salsa is much thinner.
I love to eat this recipe with siete chips, corn chips, fresh fish and even put it on top of my salads. Lately we have been making this recipe when we make Shrimp Tacos.
Mango season runs May through October. This is the best time to find juicy fresh mangoes!
This recipe lasts 3-4 days in the fridge in an airtight container.
Mango season runs May through October. This is the best time to find juicy fresh mangoes!
Chef’s Tips
- Tip #1: If chopping onions bothers your eyes, place a bowl of water next to the onions. It will prevent tears! Onions contain a substance that is drawn to water, and tear ducts are typically the closest source of water. This is why we cry when cutting onions!
- Tip #2: For best results, allow this fresh mango pico de gallo to sit for a few hours prior to eating. This allows the flavors to soak in.
Other Summer Recipes You Will Love
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Mango Pico de Gallo
Equipment
- cutting board
- knife
Ingredients
- 2 whole mangos ripe, peeled, and diced
- 1 whole red pepper chopped
- 1 whole purple onion chopped
- 3 limes juiced
- 1 cup fresh cilantro
- 1 whole jalapeño sliced
- 1 pinch pink sea salt
Instructions
- Chop up the mango, purple onion, red pepper, and jalapeno finely. Add to a bowl and juice the limes on top. Sprinkle the sea salt and add the fresh cilantro. Store in the fridge.
Lori says
The mango is so sweet and pairs perfect with the kick of the jalapeno! Love this
Allianna Moximchalk says
Thanks!