This fresh mango pico de gallo with tomatoes, jalapeño and lime is a quick and simple summer salsa that is delicious with tortilla chips, or serve alongside chicken, fish or pork for a pop. Ready in under 10 minutes, it is a simple colourful dish and a great recipe if you absolutely love mango like we do!
What is Pico de Gallo?
Pico de Gallo (also called salsa fresca ‘fresh sauce’ or salsa cruda ‘raw sauce’) is a Mexican salsa that is served alongside many things: from tacos to enchiladas, for breakfast with tostadas, or as a snack with tortilla chips. Traditionally made with tomatoes, in this recipe I have used in season mangoes alongside the more traditional pico de gallo ingredients of lime, jalapeño and coriander.
Why we love this mango salsa recipe
- Easy – chopping and mixing is all that is required in this no cook recipe.
- It is Vegan and Gluten Free.
- Quick recipe – ready in under 10 minutes.
Ingredients Notes & Substitutions
- Mango – you want to use a ripe mango, but one that is firm rather than really squishy – if your mango is overripe you will have trouble cutting it in to cubes. Here in Australia I often use Kensington Pride or R2E2 varieties of mango. Most mangoes that are available in the shops will be suitable in this recipe.
- Green Jalapeño – This Mexican chilli is a common ingredient in pico de gallo. This is a mild salsa recipe but if you want a spicier salsa you can leave the seeds in or use a red jalapeño.
- Lime – fresh lime is best for this recipe! Both the lime zest and lime juice are used to add a fresh zing.
- Tomato – use a ripe but firm tomato for maximum flavour. If the tomato is too ripe it will be hard to cut in to neat cubes. (It still tastes good though!). If you can get roma tomatoes or other plum tomatoes, they are a good for salsa, as are vine tomatoes as used in these images.
- Fresh Coriander – cilantro.
- Red onion – I like to use red onion in this salsa as it is milder and sweeter than other onions (plus it looks pretty in the pico de gallo against the orange mango!). However this is purely personal preference and you can use white onion if you prefer.
- Salt – sea salt or kosher salt to add that savoury note to your homemade salsa to balance out the sweet mango.
How to make this fresh mango salsa
- In a small non reactive mixing bowl, combine the diced onion with lime juice and zest, diced jalapeño and salt. Leave for 10 minutes.
- Dice the mango.
- Mix the diced mango with marinated onion, diced tomatoes and mix together.
Pico de gallo is more chunky; salsa has a thinner, more liquid consistency.
Translating to ‘beak of the rooster’ in Spanish, pico de gallo is a salsa used throughout Mexican cuisine.
Mango goes well with pork, fish, prawns, chicken, duck and various legumes, especially lentils.
Cut the two cheeks off the mango (the area of mango both sides of the pit/seed.) Using a small sharp knife, score the flesh in a diamond pattern pressing through the flesh to the peel but not through the peel itself. Using your fingers, push and invert the mango cheek so the cubes stick out. Cut off these cubes from the skin. Repeat with the other mango cheek.
Tips for Success
- Mixing the onion with the lime and leaving for 10 minutes is optional – it takes the sharpness out of the onion which we prefer, but it is personal taste.
- Finely chop all the ingredients – this makes it easier to scoop with tortilla chips.
- Use a firm but ripe mango – too soft will make it hard to cut.
- Don’t skimp on the salt or lime juice.
- Use ripe tomatoes.
- tortilla chips – add this easy Venezuelan guacamole to dip those chips into too!
- tacos (especially good on pork or fish tacos!)
- spoon into half an avocado
- Avocado – add a diced avocado for a little creamy sweet addition.
- No chilli – add half a finely diced red or green bell pepper / capsicum in place of the jalapeño.
- Fridge: In a covered container, up to 2 days.
- Freezer: I wouldn’t recommend freezing this recipe as the texture will change in the freezer and can become mushy.
Other recipes you may enjoy
These recipes can all be served on the side of a dish to add extra flavour, and can be enjoyed as a dip with crisps/chips and crudite too.
Mango Pico de Gallo
- ½ small red onion finely diced
- 1 lime juice and zest
- ½ teaspoon sea salt
- 1 tomato seeds removed and finely diced
- 1 mango finely diced
- 1 jalapeno deseeded and finely diced
- ⅓ bunch fresh coriander roughly chopped
- In a small nonreactive bowl mix the finely diced onion with lime juice and zest and salt. Place to one side whilst you prepare the rest of the ingredients.
- Remove the seeds from the tomato and dice. Add to a large bowl.
- Take the two cheeks off the mango and cut them into small cubes. (See below for how to dice a mango)
- Add the mango cubes to the bowl with the diced tomato, then add the diced jalapeño, chopped coriander and onion-lime mixture.
- Stir well to combine, checking if it needs a little more salt. Best served straight away.