This easy mango pico de gallo is a fresh salsa that's juicy, a little spicy, and makes the perfect side dish for all your Mexican recipes. Mango, tomatoes, red onion, and lots of lime juice are the stars of this quick and easy Mexican-style side dish.
Mango pico de gallo is a very easy chopped style fresh salsa, also called salsa fresca. All you need for this tomato mango salsa is to chop up some fresh veggies to go along with the diced mango and to toss it all together.
What can I serve with mango pico de gallo?
Why This Recipe Works
- The sweet juiciness of the mango is the perfect pairing with the bite of the lime juice.
- It only takes 5 minutes to make.
- Coriander (cilantro) and mango both have citrus and floral notes that balance each other.
- Mango pico de gallo is the perfect accompaniment to tacos (especially these prawn tacos), it's perfect served with tortilla chips, on top of salads, or just as a side with grilled chicken and steak.
- This mango salsa is so versatile because it's naturally vegan, gluten-free, keto/ low-carb, and very healthy and cheap to make.
- fresh ripe mango- it should feel slightly tender when you press the skin and it should have a sweet smell.
- red onion
- cherry tomatoes- they tend to be sweeter than larger tomatoes.
- red chili pepper- I've used jalapeno but you can use serrano or another hot pepper.
- fresh lime juice
See the recipe card for quantities.
Step By Step Instructions
- Chop the mango and tomatoes into small cubes. If you're using cherry tomatoes just cut them into quarters and add to a medium mixing bowl.
- Mince the onion and chili pepper finely.
- Chop the coriander finely.
- Combine everything in a bowl and season with sea salt.
- Juice the lime into the salsa and stir to combine.
- Taste and adjust the seasoning.
- Ripe mangoes will add sweetness and juiciness. Firm mangoes will add tanginess and texture.
- If your lime is slightly firm microwave it for about 20 seconds to soften it and release some of the juice before cutting and juicing.
- The heat in a chili comes from the seeds and the white membrane inside the pepper. You can scrape all the seeds out or leave some in to add some extra heat.
The biggest difference is texture. Pico de gallo is a type of salsa that is left chunky, unblended, and uncooked. It has many of the same vegetables as a traditional salsa but is blended or processed differently.
You can add in the seeds from the chilli to keep the salsa hot or you can leave them out. If you're very sensitive to spice, then you can use red bell pepper instead of the chili.
Substitutions & Variations
Mango pico de gallo is such an easy recipe that goes so well as a condiment with grilled meat and fish or as a dip for tortilla chips and veggies. Some simple swaps and variations you can try:
- Pineapple - instead of mango try some ripe juicy pineapple or even peaches.
- Chili pepper - make this salsa really mild by using a bell pepper instead of jalapeno
- Red onion - you can use a white or brown onion in place of the red. The flavor will change slightly.
- Tomatoes - I've used cherry tomatoes and cut them into quarters. If you're using large tomatoes you may want to cut the seeds out of the centre so it doesn't make your salsa watery.
- Avocado - not a traditional add in, but always delicious!
You don't need anything fancy to make this salsa.
Fridge - Any kind of salsa really only lasts for 2 days in the fridge, 3 at the most. Any longer than that and the flavors start to become dull and uniform and the texture of the fruit and vegetables starts to soften and break down.
Freezing - These ingredients don't stand up well to freezing.
- Use fresh and ripe fruit and vegetables.
- Scrap the seeds from the chili for a mild mango pico de gallo.
- Use cherry tomatoes or deseed large tomatoes to keep the liquid to a minimum.
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The Ultimate Easy 5 Minute Mango Pico de Gallo
- 1 large mango, diced
- 10 cherry tomatoes cut into quarters *see notes
- ½ red onion, finely diced
- ½ red jalapeño, diced
- Juice of 1 lime
- 1 bunch coriander, finely chopped
- ¼ red bell pepper, finely diced
- Peel the mango, then slice fruit from the pit. Finely dice the fruit and add to the bowl (about 1¾ cup). Finely dice the onion (about ½ cup) and add to the bowl with the coriander, lime juice, and salt.
- Cut the jalapeño in half, core and remove stem and seeds. With a knife, remove the white interior membranes, then finely dice the chili. Add to the bowl with the mango.
- With a large spoon gently toss the ingredients together, being careful not to bruise the fruit. Taste, and adjust seasoning if necessary with more salt or lime juice.