This fresh mango pico de gallo with tomatoes, jalapeño and lime is a quick and simple summer salsa that is delicious served with tortilla chips, or alongside chicken, fish or pork.
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Pico de Gallo is a Mexican salsa traditionally made with tomatoes that is served alongside many things; from tacos to enchiladas, for breakfast with tostadas or as a snack with tortilla chips. In this recipe I have used juicy in season mangoes, alongside the more traditional salsa ingredients lime, jalapeño and coriander.
Why we Love this Mexican Mango Salsa
- Easy – chopping and mixing is all that is required.
- 7 Ingredients
- Quick recipe – ready in under 10 minutes – perfect for last minute summer barbecues.
- It’s a no cook recipe
Ingredients
- Mango – use a ripe mango, but one that is still firm.
- Jalapeño – this salsa is a mild one, but if you want a spicier salsa then leave in the seeds.
- Lime – fresh lime is best for this recipe!
- Coriander
- Red onion
How to make this fresh mango salsa
- Mix the onion with lime and jalapeno and leave for 10 minutes.
- Dice the mango.
- Mix everything together!
Whats the difference between pico de gallo and salsa?
Pico de gallo is more chunky; salsa has a thinner, more liquid consistency.
Tips for Success
- You don’t have to do the first step of mixing the onion with the lime and leaving for 10 minutes – but it takes the sharpness out of the onion.
- 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
Serve with
- tortilla chips – add this easy Venezuelan guacamole to dip those chips into too!
- tacos
- quesadillas
- fish
- chicken
- pork
- sausages
- spoon into half an avocado
Storage
- Fridge: In a covered container, up to 2 days.
- Freezer: I wouldn’t recommend freezing this pico de gallo 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 (Mango Salsa)
Author: Robyn
This fresh mango salsa with lime and coriander is a zingy and refreshing salsa that is delicious as a dip with tortilla chips, or served alongside chicken, pork or fish
Ingredients
- ½ small red onion finely diced
- 1 lime juice and zest
- ½ teaspoon sea salt
- 1 mango finely diced
- 1 tomato seeds removed and finely diced
- 1 jalapeno deseeded and finely diced
- ⅓ bunch fresh coriander roughly chopped
Instructions
- 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.
- Take the two cheeks off the mango and cut them into small cubes. (See below for how to dice a mango)
- Add these to the bowl with the diced tomato, jalapeno, chopped coriander and onion-lime mixture.
- Stir well to combine and serve straight away.
Notes
Mango: Use a ripe, but firm mango.
Dicing a mango: Using a sharp knife, score the flesh in both directions, to the peel but not through it. Using your fingers, push and invert the mango cheek so the cubes stick out. Cut off these cubes.
Tomato: Use a ripe tomato as it will have so much more flavour.
Jalapeño: This salsa is a mild salsa. If you want more heat to your salsa, then leave the seeds and membrane in the jalapeño.
Onion: If you like a sharper more pronounced onion flavour then you may with to omit this optional step of combining the onion with the lime and salt which helps soften the harsh onion taste.
Take care to finely chop all the ingredients – this makes it easier to scoop with tortilla chips or spoon over tacos.
Nutrition
Calories: 48kcalCarbohydrates: 12gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 294mgPotassium: 209mgFiber: 2gSugar: 9gVitamin A: 907IUVitamin C: 33mgCalcium: 19mgIron: 1mg
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Alexandra Cook says
The flavours are so good! We served as a side dish to some grilled chicken and it was such a good combination!
Robyn says
It goes so well with chicken, doesn’t it?