Mango Pico de Gallo
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why you’ll love this recipe
There’s something about Mango Pico de Gallo that just hits different. It’s sweet, tangy, a little spicy, and basically summer in a bowl. I made a batch the other day, and between snacking on it with chips and piling it onto my carnitas and chicken tinga tacos, it barely lasted 24 hours. The best part? It takes all of 10 minutes to throw together—just six simple ingredients and you’ve got a fresh, flavor-packed salsa that makes everything better.
I love making this ahead of time because it saves well all week (assuming I don’t eat it straight from the bowl first). It’s amazing on fish, grilled chicken, or even spooned over some eggs in the morning. If you’ve tried my tacos before, you need to pair them with this—trust me, it takes them to the next level. And if you’re like me and love a good balance of sweet and heat, you might find this stuff is seriously addicting. Serve it with a spicy margarita or fresh vegan guacamole!
ingredients and Substitutions
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.
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.
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!
Mango Pico de Gallo
Ingredients
- 2 Mangos.
- 1/2 cup Red onion (diced.)
- 1/2 cup Cherry tomatoes (diced.)
- 3 key limes (juiced.)
- 1/4 cup Cilantro (finely chopped.)
Instructions
- First start by slicing the mangos into small bite sized pieces. I like to cut off the edges, and then cut off the skin. Then, cut into small diced chunks from there.
- Next, dice the red onion, slice the cherry tomatoes into quarters and finely chop the cilantro.
- 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 enjoy. Adjust salt and pepper to taste.
Notes
- 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.
