This easy Mango Pico de Gallo is made in only 10 minutes with just 5 fresh and wholesome ingredients. It's sweet, refreshing and great for summer barbecues, pool parties and weekend holiday cookouts. I love fresh mango salsa as a dip for salty tortilla chips and pita chips or as a topping for grilled chicken, fish and in tacos or lettuce wraps.
One of my favorite things to do in the summer is to make fresh salsas, with a cooked restaurant-style salsa roja being my favorite. But mango pico de gallo is the perfect alternative to traditional tomato salsas, especially during the summer. I also make a variation of this to create a pineapple mango salsa, which is fantastic served mixed into jerk chicken and rice bowls.
Because this recipe is so sweet, I can even get my kids to eat it (most of the time!). They love helping to make our pressure cooked salsa verde and mango habañero salsa, although those they won't even give a chance.
Ingredients
- Mango
- Red onion
- Cilantro
- Lime juice
- Salt
Can I Use Frozen Mango?
I would avoid frozen mangos to make salsa. Their texture and taste are different than fresh mangos.
How To Make Mango Pico De Gallo
It's made in 2 simple steps that take about 10 minutes.
- Dice the mango and red onion. Finely chop the cilantro.
- Transfer mango, onion and cilantro to a serving bowl. Add lime juice and salt. Mix gently until evenly combines. Taste and add more salt and lime juice if you'd like.
Love mangos as much as we do? Check out our mango milkshake next!
How To Store Homemade Salsa
Fresh pico is best when eaten the day it's made or within 2 days. It travels well so it's ideal for picnics and summer barbecues, especially Memorial Day or 4th of July parties.
Recipe
Mango Pico de Gallo
Ingredients
- 2 large mangos
- 1 small red onion
- ⅓ cup fresh cilantro
- 1 tablespoon lime juice
- ½ teaspoon salt
Instructions
- Dice the mango and red onion. Finely chop the cilantro.
- Transfer mango, onion and cilantro to a serving bowl. Add lime juice and salt. Mix gently until evenly combines. Taste and add more salt and lime juice if you'd like.
- Serve immediately or store in the fridge for up to 2 days. Use as a dip for chips or a topping for tacos, lettuce wraps, burritos, or rice bowls.
Notes
Nutrition
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