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!
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!
Looking for more Mexican-inspired recipes? Try my Mexican Street Corn Salad, Homemade Chicken Taquitos, or Jalapeño Poppers.
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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.
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.
Ingredient Notes
Here is everything you'll need to make this mango pico 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 are all great in this recipe.
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!
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 Instructions
Storage Instructions: Leftover mango pico de gallo can be stored in a closed container in the fridge for 3-4 days. 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.
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
Pico de gallo is a chunky, chopped salsa, often called "salsa fresca". Whereas salsa is generally blended, containing more liquid.
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".
I like to use yellow Ataulfo mangos as they are slightly softer and sweeter than green/red mangoes, but any variety will work.
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.
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!
More Gluten-Free Snacks
Recipe
Mango Pico de Gallo (Chunky Mango Salsa)
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!
Let us know what you think!