The first time I tried Mango Pico de Gallo was at a little seafood restaurant in Playa del Carmen, Mexico.
It was more a shack than a restaurant, but the irresistible smell of sizzling fish on the grill beckoned me.
After settling in with a margarita, I ordered the grilled grouper (pargo in Spanish) with a salsa fresca con mango.
OMG! The sweet, tangy flavor of the mango mixed with the tomatoes, chilis, onion, and lime transformed a beautifully grilled grouper into a succulent explosion of tropical flavor.
I had to learn how to make it!
So read on to discover how to make the best Mango Pico de Gallo, just like I first experienced in Mexico.
- 1 What Do You Need To Make Mango Pico de Gallo
- 2 How To Make Mango Pico de Gallo
- 3 Other Things To Consider When Making Mango Pico de Gallo
- 4 Mango Pico de Gallo Recipe
What Do You Need To Make Mango Pico de Gallo
Known as salsa fresca in Mexico, traditional Pico de Gallo is made with chopped tomatoes, chili peppers, red onion, cilantro, and lime juice.
However, as I discovered, you can add other fruits or vegetables to change the flavor and texture.
Mango being the one of choice here!
Mangos give this salsa an exotic tropical flair.
Plus, they are loaded with vitamins and minerals, making them a delicious superfood.
For example, one ¾ cup of mango gives you 50% of your daily recommended vitamin C.
I prefer ripe mangos for this recipe as they provide more juice and sweetness to the salsa.
But you can use a firmer mango if you prefer more texture and tanginess.
Roma Or Plum Tomatoes
look for fresh, firm tomatoes. If you can’t find Romas or plum tomatoes, any other firm, ripe tomato will work.
Make your salsa as spicy as you like. I suggest starting with ½ a pepper and adding more until you reach your desired heat.
Jalapeno or serrano chilis are traditional, but any chili will do. Do you want more heat?
Substitute a habanero for a spicier Pico de Gallo.
Traditional Pico de Gallo is made with red onion, but feel free to substitute a white onion if you desire.
Fresh cilantro is critical, and you can use as much as you want.
Make sure it is fresh (no limp stems), or your Pico de Gallo will taste soapy.
If at all possible, use fresh lime. If you don’t have access to fresh limes, you can use two tbsp of bottled lime juice instead.
Salt and Black Pepper
I recommend using coarse sea salt and freshly ground black pepper.
The salt unlocks the other flavors, but be sure you taste it, so you don’t over-season your salsa.
There’s no special equipment needed to make this quick and easy Mango Pico de Gallo.
All you need is a sharp knife, a cutting board, and a non-reactive mixing bowl.
How To Make Mango Pico de Gallo
- Step One: Dice the mango, tomatoes, and onion. Devein and remove the seeds from the chile, then dice. Add everything to a non-reactive mixing bowl.
- Step Two: Chop the cilantro and add to the bowl.
- Step Three: Add the lime juice and mix—season with salt and pepper to taste.
- Step Four: Feel free to adjust the amount of the ingredients to get your desired flavor and texture.
- Step Five: Serve immediately or store in the fridge for up to three days.
Other Things To Consider When Making Mango Pico de Gallo
Quality Ingredients are Key
Fresh ingredients are essential to making a delicious Mango Pico de Gallo. Using overripe or sub-par produce can affect the taste and texture.
The mango should be soft to the touch but not mushy.
Remember that the pit runs vertically, so cut down the sides of the mango from top to bottom.
Then, run your knife along the pit’s edge to get the most fruit from your mango.
Traditional Pico de Gallo is made from Roma or plum tomatoes. Romas are less juicy than regular tomatoes and keep your Pico de Gallo from being too watery.
So look for firm, ripe Roma tomatoes. But if you can’t find them, any other firm fresh tomato will work.
However, I can’t stress it enough; you need firm tomatoes to make a great Pico de Gallo.
What Can I Eat with Mango Pico De Gallo?
This tropical salsa lends itself perfectly to grilled fish. I love putting it on grilled Mahi Mahi for instant tropical flair.
Don’t have Mahi Mahi? Any firm white fish will do. It also goes well with grilled chicken, shrimp, or scallops.
Add it to crispy fish, chicken, or shrimp tacos.
Serve over rice for an elegant tropical side dish.
Make a delicious Tropical Shrimp Ceviche by adding grilled shrimp.
Feel free to add this fresh salsa to any dish when you want that spicy, sweet tropical flavor.
And, of course, it makes a great dip with chips or crispy flatbread.
Mango Pico de Gallo pairs well with a glass of chilled Sauvignon Blanc or a tropical Mango Margarita.
Make More Than You Need!
This fresh salsa is a big fan favorite and will be a hit at your next get-together. So make sure you have plenty on hand.
I recommend making this salsa a couple of hours before you’re ready to serve to give the flavors time to meld.
It stores well in the fridge for up to 3 days in a tightly sealed container, though I don’t recommend freezing it.
- 1 ripe mango, pitted, peeled, and diced
- 4 ripe, firm, and fresh Roma tomatoes, cored and diced
- ½ to 1 jalapeno or serrano chili (depending on desired heat), seeded, deveined, and chopped
- 1 small red onion, diced
- ½ cup cilantro, chopped
- Juice from 1 large lime
- Salt and pepper to taste (I recommend coarse sea salt)
- Combine the mango, tomatoes, chili, onion, cilantro, and lime juice.
- Add salt and black pepper to taste
- Feel free to adjust any of the ingredients to get the desired texture and flavor.
- You can add ½ a red or yellow bell pepper to give your Pico de Gallo more flavor and texture.
- Substitute a habanero chili for the jalapeno or serrano for a spicier salsa.
- Add a handful of cherry tomatoes instead of one of the Roma tomatoes to give your salsa a burst of flavor.
- Consider using lemon juice instead of lime, or mix them half and half.
- Use a sweet white onion instead of the red onion to give your Pico de Gallo a sweeter taste.
Amount Per Serving: Calories: 316Total Fat: 5.2gCholesterol: 0mgSodium: 312mgCarbohydrates: 45.4gProtein: 7.3g
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Hi there. I’m Jeremy – a passionate food technologist with several decades in the food industry. With a love for sauces, food, and nutrition, I decided to create WeWantTheSauce. Here I share my experience, knowledge, and recommendations; from ingredients and recipes to storage all the way through to nutrition for every sauce imaginable.