Appetizers
Snacks
Mango Pico de Gallo
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why you’ll love this recipe
- Mango Pico de Gallo is fresh and full of flavor.
- It only takes about 10 minutes to make.
- Saves well all week long.
- Only six simple ingredients in the whole recipe!
- Tastes amazing with chips or on top of fish, chicken or beef tacos.
- This recipe is gluten free, dairy free, vegan, plant based, keto and low carb.
- This recipe is extremely refreshing and perfect for Summer.
- It’s the perfect balance of sweet, tangy and a bit of spice.
- Mango pico is seriously addicting!
- Serve it with a spicy margarita or fresh vegan guacamole!
ingredients and Substitutions
These are the main ingredients and substitutions for Mango Pico De Gallo. Be sure to scroll down to the recipe card at the bottom of this page for a full list of ingredients and instructions.
Use fresh, ripe mangos! You know a mango is ready when it turns from green to a reddish yellow color and is soft to the touch.
Red onion adds a bit of crunch and a nice spicy to mild flavor. You can swap for white or yellow onion but the pico will be a bit on the sweeter side.
Cherry tomatoes add the perfect amount of flavor, they aren’t too sweet and not too bland. You may also use grape tomatoes.
Key limes give this pico de gallo the perfect amount of tanginess. Alternatively, you can use lemon or regular limes.
Fresh cilantro is absolutely necessary in pico de gallo.
Salt and pepper to taste.
how to make
ONE: First start by slicing the mangos into small bite sized pieces. I like to cut off the edges, and then cut off the skin.
TWO: Next, dice the red onion, slice the cherry tomatoes into quarters and finely chop the cilantro.
THREE: Add all ingredients to a bowl and mix until well combined. Add on the key lime juice and season with salt and pepper. Mix once more and you’re done!
Tips and tricks
You can either use a potato peeler to peel off the skin of the mango, or you can cut off the sides and then remove the skin from there.
Before serving, give the pico a taste and adjust the salt and pepper accordingly.
Finely chop all pieces for best results.
Use a vegetable chopper like this one from amazon to diced the tomatoes quickly and efficiently.
For best results, use a garlic press like this one.
How to serve and store
Serve this mango pico de gallo with tortilla chips, corn chips, on salads, bowl, tacos or fish! It’s so versatile and taste amazing with any savory dish.
Store this recipe in an air tight container and enjoy within 4-5 days.
Taste and Texture
This Mango Pico de Gallo is juicy and full of fresh and tangy flavors. It’s perfectly sweet from the mango, and has a bit of spice from the red onion and black pepper.
The texture is soft and juicy with a bit of crunch from the red onion.
frequently asked questions
When stored properly in an air tight container it will last for 4-5 days.
Yes absolutely. I actually recommend it as the ingredients will marinate and it will be much more flavorful.
If you want it to be a little more spicy, add in some freshly chopped jalapeno or chili flakes. It would even taste amazing with a dash of tajin.
Pico generally has fresh, raw ingredients whereas salsa is typically made with cooked ingredients such as tomatoes and fresh spices.
other recipes you may like
If you make this Mango Pico de Gallo recipe, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!
