Easy Mango Salsa (Pico de Gallo)
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This fresh Mango Salsa delivers sweet-and-spicy flavor in a delicious chunky dip. Made with juicy mangos, tomatoes, red onion, jalapeño, and lime juice, it comes together quickly with just a few fresh ingredients. The best part? This versatile salsa is just as good spooned over fish tacos, grilled chicken, or taco salads as it is served alongside tortilla chips.
Sheila’s Recipe Snapshot for Mango Salsa
It’s a twist on traditional salsa that adds color and fresh flavor to weeknight dinners.
Ingredient Notes for Mango Salsa
- Mango — You can tell if a mango is ripe by its color and feel. The skin of a ripe mango should have shades of yellow and orange, and it should give slightly when you give it a gentle squeeze.
- Tomatoes — Often, I use Campari tomatoes for their sweet flavor and firmer texture. Roma tomatoes also work well in this recipe.
- Onion — The recipe calls for both red onion and green onions, but you can use just one or the other if you like.
- Jalapeño pepper — Remove the seeds for less heat or leave them in for more spice.
- Lime — Adds the acidity that melds all the flavors together.
- Cilantro — You either love it or you hate it. In our house, my husband has an aversion to cilantro, so I leave it out of his bowl! If you have the same issue, substitute fresh parsley instead.
Variations and Substitutions
- Spicier salsa. Leave in more jalapeño seeds and add some crushed garlic or red pepper flakes to increase the spice level.
- Even more crunch. Diced red bell pepper will add more sweetness and a nice bit of crunch.
How to Make Fresh Mango Salsa Recipe
Follow my easy tips on dicing fresh mangos and skip peeling the tomatoes, which keeps things moving without extra fuss.
PREP THE MANGO. Stand the mango on its end and slice off the cheeks by cutting down on either side of the pit. Use a paring knife to score the flesh in a crisscross pattern (about ¼-inch dice), being careful not to cut through the skin. Scoop the diced mango away from the peel with a large spoon.
CHOP THE TOMATOES. Halve the tomatoes and scoop out most of the seeds to keep the salsa chunky rather than watery. Dice the tomatoes (no need to peel) into ¼-inch pieces and add them to a bowl.
ADD THE MANGO AND VEGGIES. Add the diced mango, jalapeño, red onion, and scallions to the bowl with the tomatoes and stir gently to combine.
SEASON AND SERVE. Squeeze in the juice of half a lime, season with salt, and taste. Adjust the lime and salt as needed, then stir in the chopped cilantro. Serve right away or chill until ready to use.
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Storage and Reheating Tips
- Mango salsa can be made up to a day in advance. Cover and refrigerate until ready to use, then gently stir before serving.
- Leftovers keep well in an airtight container in the refrigerator for up to 3 days. When serving leftovers, drain off any accumulated juices first.
Frequently Asked Questions
Since there are several mango varieties, color alone doesn’t tell the whole story. The best test is touch: a ripe mango will give just a little when gently pressed.
This dip itself is gluten free, but if you’re serving with tortilla chips make sure the brand you choose is made from 100% corn. Some may have added wheat flour, so check the ingredient list.
Looking for More Delicious Homemade Salsas?
You might also love my salsa verde made with grilled tomatillos, onions, garlic, and jalapeño. If fruity salsas are more your style, try my blueberry salsa with grilled pork tenderloin, strawberry salsa paired with grilled chicken, or this fresh fruit salsa served with cinnamon tortilla chips.
What to Serve With Mango Pico de Gallo
more details here
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Mango Salsa (Mango Pico de Gallo)
Ingredients
- 16 ounces fresh tomatoes diced (Campari tomatoes or Roma tomatoes)
- 1 large mango diced
- 1 medium jalapeno pepper seeded and diced
- ¼ cup chopped red onion
- 1-2 scallions sliced (optional)
- 1-2 tablespoons fresh lime juice
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup chopped fresh cilantro optional
Instructions
- Dice the red onion and place in a small bowl of cold water while you prepare the other ingredients. This will keep the onion from being too strong and overpower the flavors of the salsa.
- Dice the tomatoes—do not peel—and place in a medium bowl with the diced mango; stir gently.
- Drain the red onion and add to the mixture with the remaining ingredients, adjusting the amount of fresh lime juice and salt and pepper to taste.
- Stir in fresh cilantro and serve with tortilla chips or with grilled fish or tacos.
Notes
- Placing diced red onion in a small bowl of cold water for a few minutes helps keep it from being too strong and overpowering the other flavors in the salsa.
- The flavors of mango pico de gallo get even better if you let it rest in the fridge for an hour or two before serving.
- Mango salsa can be made up to a day in advance. Cover and refrigerate until ready to use, then gently stir before serving.
- Leftovers keep well in an airtight container in the refrigerator for up to 3 days. When serving leftovers, drain off any accumulated juices first.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
