This easy Mango Pico de Gallo recipe is made with fresh mango, avocado, red pepper, red onion, cilantro, and lime for a refreshing and versatile chunky fruit salsa that is excellent to pair with many main courses and dishes!
It is the end of January, so it's not exactly peak mango season here, but did you know that we actually grow mangoes all year long in the USA?
We are so lucky to have access to many different mango varieties that do very well here in the states. Each mango variety has its own unique season, so we can enjoy the sweet flavor of mango all year round!
For some reason, this time of year, my local grocery store always has an epic sale on mangoes. So, during that sale, I stock up and make all sorts of delicious mango dishes. One of my favorites is fresh mango pico de gallo!
It's a fresh-tasting dip to serve alongside tortilla chips or you can even use it on top of grilled chicken or air fryer salmon. It makes a delicious side dish for this chicken taco casserole, elevating it from an ordinary meal to something extra special!
Why You Will Love This Recipe
- Bright flavor: It's like summer in a bowl and a great way to brighten up any dish.
- Healthy: Made with fresh fruits and vegetables. Plus it's naturally gluten-free, vegan, and dairy-free.
- Quick: There's no cooking involved so you can make this easy recipe in about 10 minutes.
This recipe is full of clean, fresh ingredients. All you need is:
- Mango: Give them a squeeze at the store and buy one that gives just slightly when you squeeze it. If it's not quite ripe, it will ripen up on the counter at home.
- Avocado: Gives the pico de gallo a delicious creamy texture that pairs perfectly with the mango.
- Red Bell Pepper: The red pepper makes a nice contrast to the other ingredients and adds some texture.
- Red Onion: For the best flavor, red onion works better than other varieties of onion.
- Jalapeno: The spiciness of the jalapeno is such a lovely counterpart to the sweet mango.
- Cilantro: If you aren't a fan, swap it for parsley.
- Lime: Fresh is best. The recipe uses lime zest and juice for extra lime flavor.
The full list of in ingredients and the quantities needed are in the recipe card further down on the page.
How to Choose a Mango
The most important part of this recipe is choosing a ripe and ready mango! It may feel very overwhelming to stand in the produce aisle staring at rows and rows of mangoes and not know which one to choose. However, selecting a tasty ripe one is actually easier than you think.
When it comes to choosing a mango, it's mostly about how the mango feels. You want it to feel heavy for its size, and give ever so slightly when you press the skin. It's kind of like choosing an avocado in a way. You want it to be soft, but not too soft.
With so many different mango varietals and varying colors, it can be tempting to pick fruit based on its color. But the coloring of the mango has no effect on the sweetness, ripeness, or flavor.
Another indicator of ripeness is the smell. So be sure to take a sniff before you put it in the basket. A ripe mango will have a sweet aroma around the stem.
Now that you have chosen the perfect ripe mangoes, it's time to get started on the recipe!
How to Make Pico de Gallo With Mango
This recipe requires no cooking. All you need to do is chop everything up and mix it together. The first step is cutting up the mango. If you don't often use mango in recipes, it may seem a bit challenging to cut but I'm going to walk you through it.
How Do You Cut Mango For Salsa?
Cutting a mango can be pretty intimidating if you have never done it before. It can help to understand what is inside the mango first.
The mango has a large pit in the center, that is like a large flat oval. If you pick up your mango and examine it, you will see the mango has an oblong shape with two fleshy sides.
There are two main ways to cut a mango.
- Slice down each side, along the pit. Then use a knife to carefully cut a criss-cross pattern without piercing the skin and use a spoon to remove the diced fruit. Remove the remaining fruit using a knife to cut as close to the pit as possible.
- Peel the mango first and then carefully slice it along the pit. Be careful if you use this method!
For a full tutorial on how to cut a mango, check out this video.
TIP: The inverted mango you see in the photos was cut using technique #1 which makes for a beautiful, and edible, presentation on your table!
Step by Step
Once you've decided how you want to cut the mango and get it chopped up, you are ready to move on to the rest.
- Continue chopping the other ingredients. I like to cut my mango slightly larger than the other ingredients so that it remains the focal point of the dish but you can chop it to whatever size you prefer.
EXPERT TIP: If you are making a raw mango salsa to go on top of a chicken or fish dish, you may want to cut the ingredients a bit bigger. However, if you are planning to just enjoy this with chips, then dicing the ingredients a little smaller will be easier to consume on a chip.
- Once you get everything chopped up, the rest is easy! Simply put everything in a medium-sized bowl and stir it up until everything is mixed up. Make sure that the lime juice, zest, and salt are evenly distributed.
That's it! How easy is that?! This recipe makes about 4 cups of salsa. If you need a bigger batch, just double or triple the recipe for a crowd.
I find we consume a lot more of this when we are eating as a snack with chips. When we are using it as a topping for chicken or fish, a smaller amount goes a long way.
Thanks to the lime juice, this salsa saves pretty well! Before storing in an airtight container, give the top layer an extra squeeze of lime. This salsa usually keeps very well for me until the next day. I even enjoy it on the third day sometimes after making it. But, after day three, you are better off making a fresh batch.
Another tip you could try if you need this to last more than three days is to chop everything and keep it in separate containers (excluding the avocado, which needs to be cut fresh) Then, mix everything right before you serve it.
What to Eat with Mango Pico de Gallo
This fresh fruit salsa is the perfect combination of sweet and spicy. It's beyond addicting when you're just eating it with chips, but my favorite thing about it is that the flavor is so versatile and goes with just about anything!
- Grilled meats: I absolutely love it served with simple preparations such as grilled chicken or fish.
- Tacos: It's amazing with fish tacos or even pork carnitas.
- As a dip: It works great with fresh crisp tortilla chips or as a topping for quesadillas.
- Salads or burrito bowls: Fresh mango salsa makes the perfect pair for a grilled chicken salad or burrito bowl.
- Wraps and sandwiches: Add fresh, bright flavor to your favorite turkey bacon wraps or any sandwich wrap.
- Ripe fresh mango and ripe avocado are essential for the best flavor.
- Serve with tortilla chips, over chicken, fish, or over mixed greens.
- The lime juice will help prevent browning, but if stored in the fridge for a long time squeeze a little extra lime juice on the top.
- You can adjust the spice level by adding an additional jalapeno pepper if desired. For a less spicy version, make sure you remove all the seeds and veins from the jalapeno.
Pico de gallo is a chunky salsa usually made with tomatoes. In this recipe, mango replaces the tomatoes for a delicious sweet and spicy combination.
These two dishes are made with almost the exact same ingredients. The difference is that most salsas are blended or made with finely chopped ingredients while pico de gallo is chunkier.
It's a great accompaniment for many dishes but it especially complements grilled chicken or fish, pork carnitas or fish tacos, or served up simply with a bowl of fresh tortilla chips.
More Easy Sauce and Side Recipes
Did you try this recipe? Please leave a star rating in the recipe card right below! You can also write a review in the comment section further down the page I always appreciate your feedback. And don’t forget to tag me @freshcoasteats in your photos on social media, I'd love to see your results!
Fresh Mango Pico de Gallo
- 2 cups mango diced
- ½ cup avocado diced
- ½ cup red bell pepper diced
- ¼ cup red onion diced
- 1 jalapeno pepper minced
- ½ cup fresh cilantro chopped
- 1 lime zested and juiced
- ¼ teaspoon salt
- In a medium sized bowl, combine all ingredients and stir until fully combined.
- Serve with tortilla chips, over chicken, fish or over mixed greens.
- The lime juice will help prevent browning, but if storing in the fridge for a long time squeeze a little extra lime juice on the top.
- You can adjust the spice level by adding an additional jalapeno pepper if desired.