This easy Mango Pico de Gallo recipe uses just 5 whole and fresh ingredients and is family-friendly. Mango salsa is sweet and refreshing and a perfect dip for salty chips. Use it as a topping for rice bowls, tacos, grilled meats and fish or as a stuffing in burritos and lettuce wraps.
Table Of Contents
Mango Pico de Gallo is a fantastic alternative to traditional tomato salsas, and can be used as a chip-dipping salsa or a topping for Caribbean-style meals, like Instant Pot Jerk Chicken.
It's sweet, juicy, and refreshing and flavored with the seasonings of traditional salsa- salt, lime juice, and cilantro. Mango pico de gallo is wonderful when served simply as an appetizer dip for salty chips or pitas. But it's even more magical when used as a topping for grilled steaks, chicken, or fish on a warm summer evening.
Serve as a dipping salsa for salty tortilla chips or fried plantains, a topping for Caribbean-style white rice bowls or tacos, a filling for burritos and wraps, or a topping or lettuce wraps.Any way you serve it, mango pico de gallo is a sweet addition to any meal and a welcomed twist on traditional tomato salsa.
Ingredients
This mango pico de gallo is made with only 5 fresh and whole ingredients:
- mango
- red onion
- cilantro
- lime juice: use juiced limes for the freshest taste, but bottled juice is okay too
- salt
Step-By-Step Directions
It's made in 2 simple steps that take no more than 10 minutes.
- Chop the cilantro and dice the onions and mangos.
- Toss with the lime juice and salt.
And that's it! Taste and add more salt and lime juice if you desired.
If you're not sure how to cut a mango, you can watch this video. It's so easy once you see someone else do it!
Storing
This salsa is best when eaten fresh or within 2 days of making. 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 mangos
- 1 small red onion
- ⅓ cup cilantro
- 1 tablespoon lime juice
- ½ teaspoon salt
Instructions
- Dice the mangos and red onion.
- Chop the cilantro and combine with mango and onion.
- Toss with the lime juice and salt. Taste and adjust salt and lime juice as necessary.
- 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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