This Easy mango pico de gallo recipe is a fresh, fruity, spicy salsa fresca that takes minutes to make and is perfect for dipping with tortilla chips or topping the perfect taco.
Diced mangos add a tropical twist to traditional pico de gallo recipe for an oil-free, fat-free, vegan condiment.
The flavor of this quick salsa is perfect for spicy asada tempeh tacos, smothering crispy oil-free air fryer tofu, or topping Mexican stuffed zucchini boats.
Table of Contents
Why You'll Love This Recipe
- Fresh ingredients make zesty salsa cruda (raw sauce) with a sweet mango flavor to mellow out the spiciness of the chilis.
- Find the 6 simple ingredients at the grocery store for fresh salsa without unwanted preservatives and extras in commercial varieties.
Recipe Ingredients
Mangos. Use ripe but firm mangos. They should be slightly soft but not mushy or bruised.
Red onion. When it comes to raw onions, my preference is red onions for a mellow, sweet flavor. If you only have a white onion, don't let that stop you. Onions can also be bathed in ice water, which helps remove the intense flavor.
Fresh tomatoes. Cherry tomatoes are easy to slice and have fewer seeds and juice, making them the ideal candidate for pico de gallo. Roma tomatoes are a better alternative than plum tomatoes which can contain a lot of juice and seeds.
Jalapenos. Chili peppers bring the heat, and our favorite is jalapeno peppers. Serrano peppers are a great alternative. If you like extra-spicy salsa, try habanero peppers. If you don’t have fresh chilies, use a pinch of chili powder.
Cilantro. Fresh cilantro is another hallmark of pico de gallo. If you don't like cilantro's taste, I advise you to leave it out or use ½ cup of chopped flat-leaf parsley.
Lime juice. Fresh lime juice is preferable, but ¼ a cup (or more) of prepared, unsweetened lime juice works too. Lemon juice will be far too tart, so add a drop of maple syrup if you use it as a substitute.
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
Recipe Variations
You can create variations using traditional pico de gallo ingredients and add different fruits or vegetables with delicious results.
Our favorites include blackberries – great with white bean tostadas, fresh pineapple to make a great side dish for Indian cuisine, or grapefruit for a tart salsa that goes well with vegan kidney bean tacos.
If you want a savory flavor, consider sliced cucumber rather than mango. This makes a spicy cucumber salad in short order!
Step-by-Step Instructions
- Cut the mangos into small pieces and place them in a large bowl. Add the diced onion, tomatoes, and cilantro.
- Mix the ingredients and add the juice of 1 lime. Taste and add more lime juice if desired.
- After mixing the lime juice, taste the pico de gallo before adding salt. You may want to skip the salt if you use salted tortilla chips as a dipper.
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How to Prepare Fresh Mangos
There are various ways to cut mangos, including a dedicated mango cutter.
I find it quickest to hold the mango with the stem on the cutting board and slice it on either side of the pit. Cut slices and dice before removing them from the peel. If you peel the entire mango first, holding and safely dice becomes slick and challenging.
Serving Suggestions
The spicy-sweet flavor and fresh taste of mango pico de gallo are delicious as a condiment for a simple dinner of rice and beans or topping refried black beans. Once you dip into a large bowl of this yummy salsa, you'll devise ideas to set it on the table.
Frequently Asked Questions
Store leftover pico de gallo in an airtight container in the refrigerator for 4 days. Stir it well and let it warm to room temperature before reserving.
Salsa and pico de gallo are delicious Mexican condiments that can add flavor and texture to various dishes. The main difference is that salsa is typically cooked and often blended to create a smoother texture. Pico de gallo is a fresh, chunky salsa made with raw ingredients.
Traditionally, pico de gallo is less spicy than some salsa recipes. One of the benefits of homemade pico de gallo is that you can control how spicy it is. For example, you can replace chili pepper with red bell pepper or use a milder chili pepper. If you like it super-spicy, add hot habanero chili or Scotch bonnets. You can also add red chili flakes which get hotter as they hydrate.
Frozen mangos make a great alternative to fresh. Thaw mango in the refrigerator overnight and then dice it into small pieces.
Freezing is not recommended because tomatoes and onions won't retain their crispness after thawing. Likewise, the excess water because of thawing will dilute the flavor.
More Vegan Condiments
Do you have a question or recipe request or need a cooking tip? Leave a comment below or contact Denise. I’m here to help! If you want more healthy vegan recipes, please subscribe to my newsletter or follow me on Facebook or Pinterest for the latest updates.
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👩🏻🍳 Recipe
Easy Mango Pico de Gallo (Salsa Fresca)
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Ingredients
- 2 medium mangos - peeled and diced
- 1 small red onion - chopped
- 2 cups cherry tomatoes - cut into quarters
- 1-2 medium jalapenos - deseeded and chopped
- 1 cup cilantro - tender stems and leaves chopped
- 2 medium limes - about ¼ cup
- ½ teaspoon salt
Instructions
- Combine the mangos, onion, tomatoes, jalapenos, and cilantro in a medium bowl. Mix well, and then add the juice of 1 lime.
- Taste and add more lime juice plus salt if desired.
- Makes about 3 cups.
Notes
- If you substitute with frozen mango, thaw it first and then cut it into small pieces.
- Store pico de gallo in an airtight container for 4 days. Freezing is not recommended, as thawing will compromise the flavor and texture.
Nutrition
Nutritional information is an estimation only.
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