Mango Pico de Gallo - Fresh Mexican Salsa Recipe

Mango Pico de Gallo with juicy mango, peppers, lime and coriander. A fresh Mexican salsa for chips, tacos and bowls.

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This mango pico de gallo is one of those recipes that instantly makes a meal feel brighter. It has all the fresh flavour of a classic pico de gallo, but with a tropical twist from sweet mango, crunchy bell peppers, fresh lime juice and a little agave to balance the tanginess of the tomatillos. It is colourful, simple, naturally vegan, and such a good one to put in the middle of the table with tortilla chips.

I love this mango pico de gallo recipe because it feels a little more special than a traditional salsa, but it is still made with simple ingredients you can pick up easily from the grocery store. It is the perfect way to add freshness to burrito bowls, grain bowls, tacos, black beans, or any Mexican recipes that need a little lift.

Why You'll Love This Mango Pico de Gallo

This easy mango pico de gallo is fresh, sweet, tangy and slightly spicy all at once. The sweetness of the mango works beautifully with the spicy jalapeño, red onion, garlic and tangy lime juice, while the tomatillos give it that proper salsa fresca feel.

It is also completely no-cook, which makes it a great option for warm days, parties, BBQs and quick dinners. Serve it at room temperature straight away, or let it sit for a little bit so the flavours can mingle.

Ingredients

The best thing about homemade mango pico de gallo is that it uses fresh ingredients and very little else. You will need ripe mangoes, tomatillos, sweet bell peppers, red onion, jalapeño peppers, fresh cilantro leaves, garlic, fresh limes, agave, sea salt and pepper.

For the best results, choose juicy mango that is ripe but still firm enough to dice into small pieces. A Tommy Atkins mango works well because it holds its shape, but any ripe mangoes or fresh mangoes you enjoy will be fine. If you are cutting a mango for the first time, slice off the mango cheek on each side of the stone, score the flesh into cubes, then scoop out the diced mango with a large spoon.

The peppers add gorgeous colour and crunch. This recipe uses red bell pepper, yellow pepper and orange pepper, but you could also use green bell pepper if that is what you have. Red onion gives a sharper flavour, although white onion or yellow onion can be used if you prefer. If raw onion is too strong for you, rinse the diced onion briefly under cold water and pat it dry before adding it to the mixing bowl.

You will need...

• Tomatillos (husked, cored, diced)
• Mangoes (peeled, diced)
• Sweet Red Pepper (diced)
• Sweet Yellow Pepper (diced)
• Sweet Orange Pepper (diced)
• Red Onion (diced)
• alapeños (optional), (minced)
• Fresh Cilantro (chopped)
• Fresh Garlic (minced)
• Juice of 2 fresh Limes
• Agave syrup
• Salt to taste
• Pepper to taste
• Tortilla Chips

For exact quantities see the recipe card below...

Instructions

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📖 Recipe

Ali's Top Tips for the Best Mango Pico de Gallo

Use a sharp knife and a sturdy cutting board so you can dice everything into uniform pieces. Pico de gallo is meant to be chunkier than blended traditional salsa, but you still want everything in small pieces so you get a little bit of mango, pepper, onion, chilli and lime in every scoop.

The right mango makes a big difference. You want a sweet mango that smells fruity and gives slightly when pressed, but avoid anything too soft or stringy because it can turn mushy once mixed.

Taste before serving. Fresh limes vary so much, so you might want a touch more sea salt, an extra squeeze of fresh lime juice, or a little more agave depending on the sweetness of the mango.

Variations and Substitutions

For a milder version, leave out the jalapeno peppers or use mild peppers instead. If you love spicy flavours, try serrano peppers or even a tiny amount of habanero peppers, but add them carefully as they can quickly take this fresh salsa to the next level.

You can add diced avocado just before serving for a creamier fruit salsa. It is a personal favorite way to make it feel more filling, especially if you are serving it with black beans or grain bowls.

If you prefer a more traditional pico de gallo style, you can add roma tomatoes, plum tomatoes or other fresh tomatoes. This gives it more of a classic pico de gallo flavour while still keeping that fun twist from the mango.

For a sweeter, softer salsa, use extra ripe mangoes. For a crunchier delicious salsa, keep the mango firm and dice the peppers quite small.

Serving Suggestions

The obvious way to serve this homemade mango pico de gallo is with tortilla chips, and honestly, that is hard to beat. It is bright, fresh and colourful, and it looks lovely served in a large bowl in the middle of the table.

It is also a perfect addition to burrito bowls, grain bowls, vegan tacos, enchiladas, fajitas, nachos or loaded sweet potatoes. It works beautifully spooned over black beans, rice, grilled tofu, vegan chicken-style pieces, or roasted vegetables.

Traditionally, pico de gallo is often served with things like fish tacos or chicken tinga tacos, but for a vegan version I would use it on crispy tofu tacos, jackfruit tacos, chickpea tacos or roasted cauliflower tacos instead.

Storage

Store leftovers in an airtight container in the fridge. It is best eaten fresh on the day it is made, but it will still taste good the next day.

The salsa will release a little liquid as it sits, so give it a gentle stir with a large spoon before serving. If needed, add a squeeze of fresh lime juice to brighten it up again.

This mango pico de gallo is fresh, colourful and full of flavour, with the perfect mix of sweet mango, crunchy peppers, tangy lime juice, red onion, garlic and spicy jalapeño. It is a simple, no-cook recipe that makes Mexican dishes feel brighter and more summery, whether you serve it with tortilla chips, spoon it over tacos, or add it to a burrito bowl. It is one of those mango recipes that looks impressive but is actually very easy to make, which is always my favourite kind of recipe.

Frequently Asked Questions

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