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    Liv Gluten-Free / Gluten-Free Snacks / Easy Mango Pico de Gallo (Chunky Mango Salsa)

    Published: May 4, 2022 · Modified: Jul 5, 2022 by Olivia Parsons

    Easy Mango Pico de Gallo (Chunky Mango Salsa)

    Jump to Recipe Print Recipe

    This mango pico de gallo is chunky, zesty, and packed with flavour! With just a few simple ingredients and 10 minutes of chopping, you can prepare this delicious and healthy salsa. Best served with corn tortilla chips or tacos!

    mango pico de gallo in a white bowl with lime slices

    This Homemade Mango Pico de Gallo is the ultimate fiesta snack! Sweet mango is paired with tart onion, bright tomatoes, spicy jalapeño, and zesty lime. Mix it all together, serve with some corn tortilla chips and you have a delicious appetizer or snack.

    Made from 7 ingredients in just 10 minutes, this chunky mango salsa is the perfect topping for tacos, quesadillas, salad, or just on its own. I am not claiming that this is an authentic recipe, just my take on a delicious snack!

    Looking for an addition to your next fiesta? Keep reading to learn how to make this mango pico de gallo salsa!

    Jump to:
    • What is Pico de Gallo?
    • Why You'll Love This Recipe
    • Ingredients
    • Step-by-Step Instructions
    • How to Serve
    • Storage
    • Variations
    • Expert Tips
    • Frequently Asked Questions
    • Related Recipes
    • Recipe

    What is Pico de Gallo?

    It is rumoured on the internet that "pico de gallo" translates to mean "rooster's beak". This comes from food writer Sharon Tyler Herbst, who says the term refers to people eating pico de gallo by pinching their fingers together to create a "rooster's beak".

    Pico de gallo is generally known to be a thick and chunky style of salsa where ingredients are chopped, rather than blended. It may also be known as "salsa fresca". This mango pico de gallo introduces chopped mango in place of the majority of tomatoes in a classic recipe.

    Why You'll Love This Recipe

    • Quick and easy to make. Just 7 ingredients and 10 minutes are all you need.
    • Prep ahead of time. Chop the ingredients, then store the pico in the fridge up to a few days in advance.
    • Packed with flavour. Nothing beats the freshness of real ingredients. This mango pico de gallo is fresh, zesty, and delicious.

    Ingredients

    Here is everything you'll need to make this mango pico de gallo:

    ingredients to make mango pice de gallo

    Mangos: I prefer to use the yellow Ataulfo mangos as they are slightly softer and sweeter than green/red mangoes but any variety will work. Pit, peel, and finely dice the mangoes.

    Roma tomatoes: Remove the core and seeds then finely dice the tomato. Roma tomatoes are preferred but any variety should work.

    Red onion: Red is preferred but any onion should work.

    Jalapeño: Remove seeds or adjust the quantity depending on your spice preference.

    Cilantro: Adjust the quantity to your liking.

    Salt: Just a pinch of salt amplifies all other flavours in this zesty salsa.

    Lime: The whole lime is used for zest and juice.

    Optional Ingredients

    Depending on my mood, I may choose to add some additional flavours to the pico de gallo. Minced garlic, a pinch of cumin or chili powder, chopped pineapple, or a chopped habanero pepper (caution: spice!) are all great in this recipe.

    top view of mango pico de gallo in a white bowl with a lime wedge, surrounded by tortilla chips.

    Step-by-Step Instructions

    Be sure to read the recipe card below for the full ingredient list and instructions for how to make this mango pico de gallo. 

    (1) Finely dice the mango, tomatoes, onion, and jalapeño. Chop the cilantro. Add all ingredients to a bowl with the salt. Zest and juice the lime into the bowl.

    (2) Mix, cover, and refrigerate for at least 30 minutes to allow the flavours to sit.

    Stir just before serving. Enjoy with corn tortilla chips or chicken taquitos!

    chopped pico de gallo ingredients in a bowl.

    How to Serve

    There are so many ways to enjoy this homemade mango pico de gallo. Here are some suggestions:

    • Serve as an appetizer with some corn tortilla chips at a BBQ gathering.
    • Add to your game day snack spread with some gluten-free fried pickles and jalapeño poppers.
    • Top cooked fish or chicken with this mango pico de gallo.
    • Enjoy as a part of a Mexican-inspired fiesta with my Mexican street corn salad and chicken taquitos.
    • Top fish tacos, fajitas, or enchiladas with some mango pico de gallo.

    Storage

    Leftover mango pico de gallo can be stored in a closed container in the fridge for 3-4 days. If you want to make it ahead of time, it will keep well. Stir before serving.

    Variations

    Salsa recipes are all about using what you have on hand and what you feel like including at the moment. Here are some ways to change up this pico de gallo:

    • Swap the mango for more tomatoes. Don't like mango? That's okay! Simply add more roma tomatoes for a classic pico de gallo recipe.
    • Add pineapple. Pineapple and mango are a match made in heaven. Finely dice some pineapple to add to the salsa for a fresh sweetness.
    • Add more heat. Or less depending on your preference. A finely diced habanero would surely heat this up!
    • Blend it. Though you will technically no longer have a pico de gallo, this blended mango salsa would be delicious and less chunky.
    taquitos stacked in a pyramid on a white plate drizzled with mango salsa and cilantro

    Expert Tips

    Here are some of my top tips and tricks for successful pico de gallo:

    • Chop everything small! I like a super fine dice on my pico de gallo. It makes it easier to eat, and you can fit more on a chip.
    • Be sure to let it sit and refrigerate. Let the flavours mingle for at least 30 minutes for optimal flavour.
    • Stir before serving. To ensure the flavours are evenly dispersed.
    • Give leftovers a squirt of fresh lime. Over hours and days, the acidity of the lime can mellow out slightly. To revive the zesty salsa, give it a squirt of ½ lime before serving leftovers.

    Frequently Asked Questions

    What is the difference between pico de gallo and salsa?

    Pico de gallo is a chunky, chopped salsa, often called "salsa fresca". Whereas salsa is generally blended, containing more liquid.

    What does pico de gallo mean?

    It is rumoured on the internet that "pico de gallo" translates to mean "rooster's beak". This comes from food writer Sharon Tyler Herbst, who says the term refers to people eating pico de gallo by pinching their fingers together to create a "rooster's beak".

    Which type of mango is best for pico de gallo?

    I like to use yellow Ataulfo mangos as they are slightly softer and sweeter than green/red mangoes, but any variety will work.

    hand dipping a tortilla chip in a mango pico de gallo bowl

    This homemade mango pico de gallo is a delicious, zesty snack! Served with tortilla chips, tacos, quesadillas, fish... the options are endless. This simple recipe is great for hosting and is sure to be a crowd pleaser.

    More Mexican-Inspired Recipes:

    • Mexican Street Corn Salad
    • Homemade Chicken Taquitos
    • Gluten-Free Jalapeño Poppers
    • Gluten-Free Salsa Pinwheels

    Related Recipes

    • Spicy Edamame Kale Dip (Farm Boy Copycat)
    • Vegan Dirty Chai Scones
    • Pumpkin Banana Muffins
    • Gluten-Free Cheez Its Copycat

    Have you made this mango pico de gallo? I'd very much appreciate it if you leave a 5-star ⭐️⭐️⭐️⭐️⭐️ review below, and tag me on instagram @livglutenfree!

    Recipe

    close up of mango pico de gallo

    Mango Pico de Gallo

    This mango pico de gallo is chunky, zesty, and packed with flavour! With just a few simple ingredients and 10 minutes of chopping, you can prepare this delicious and healthy salsa. Best served with corn tortilla chips or tacos!
    5 from 2 votes
    Print Pin Rate
    Course: Appetizer, Snack
    Cuisine: Mexican
    Diet: Gluten Free, Low Lactose, Vegan, Vegetarian
    Prep Time: 10 minutes
    Total Time: 10 minutes
    Servings: 6 servings
    Calories: 58kcal
    Author: Olivia Parsons

    Ingredients
     

    • 2 mangos peeled, pitted, and diced. I prefer to use Ataulfo mangos but any variety will work.
    • 2 roma tomatoes cored and diced
    • ½ red onion diced
    • 1 jalapeño diced. Remove seeds or adjust quantity depending on your spice preference.
    • ¼ cup fresh cilantro chopped
    • ¼ teaspoon salt
    • 1 lime for zest and juice

    Instructions

    • Finely dice the mango, tomatoes, onion, and jalapeño. Chop the cilantro. Add all ingredients to a bowl with the salt. Zest and juice the lime into the bowl. Mix, cover, and refrigerate for at least 30 minutes to allow the flavours to sit.
    • Stir just before serving. Enjoy with corn tortilla chips or chicken taquitos!

    Notes

    • Mango Type: I prefer to use Ataulfo mangos, which are the smaller mangos with a yellow/orange exterior. They are slightly softer and sweeter than the green/red mangos. Any variety will work for this recipe.
    • Make Ahead: Mango pico de gallo can be prepared up to 2 days ahead of time. Simply allow to sit in the fridge and stir just before serving. It actually gets better with time.
    • Storage: Leftover mango pico de gallo can be stored in a closed container in the fridge for 3-4 days. Stir before serving.
    • What to serve with mango pico de gallo? Mango pico de gallo is best served with corn tortilla chips, on top of tacos, or with homemade gluten-free taquitos!
     
    Nutrition facts are an estimation.

    Nutrition

    Calories: 58kcal | Carbohydrates: 14g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.14g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.12g | Cholesterol: 0.15mg | Sodium: 4.15mg | Potassium: 209mg | Fiber: 1.64g | Sugar: 11.4g | Vitamin A: 283IU | Vitamin C: 36mg | Calcium: 16mg | Iron: 0.27mg
    Tried this Recipe? Tag me Today!Mention @livglutenfree or tag #livglutenfree!
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