This colorful Mango Pico de Gallo is a tropical twist on classic recipe for pico and a fun way to change things up! A flavorful dip for chips or to add to tacos with sweet mango, red peppers, juicy tomatoes and zesty lime juice! 😊
As a dietitian, I love using seasonal ingredients to add flavor and nutrients to recipes, and when mango season comes in the summer this is one of my favorites! It's a great option for Mexican-inspired dishes. Add it to Shrimp Tacos or serve as a dip with tortilla chips. It's a guaranteed crowd-pleaser and I hope you enjoy it as much as I do!
If you like this recipe, you may also enjoy my simple Black Bean & Lime Pico de Gallo for a more savory option!
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Why This Recipe Works
- Fresh ingredients - Simple fresh ingredients add a ton of color & flavor.
- Nutrition - the great thing about using fresh ingredients is that each one provides its own set of nutrients. Mangos contain over 20 vitamins and minerals including vitamins A and C, tomato provides lycopene - a powerful antioxidant, and red pepper adds potassium and folate.
- Easy - Making homemade mango pico de gallo is easier than you might think! All you have to do is chop and mix.
Video of How to Make Mango Pico de Gallo
Here's a video of how to make this recipe that I hope is helpful.
Key Ingredient Notes and Substitutions
This Mango Pico de Gallo is made with simple ingredients. Below are some ingredient notes. Check the recipe card for measurements.
- Mango - ripe mangoes add color and sweetness to pico de gallo. You can use either fresh or frozen mango or this mango pico de gallo. I have made it both ways. If using frozen mango, let it thaw out for a few minutes first.
- Bell Pepper - to add crunch, color, flavor, and vitamin C. You can use any color of bell peppers. I use red bell pepper because it's the sweetest.
- Tomato - I use Roma tomatoes, a type of plum tomatoes. They tend to have more "meat" meaning they have less juice and seeds so they hold together better in fresh pico de gallo recipes. Campari tomatoes and heirloom tomatoes will work, and cherry tomatoes or grape tomatoes are good options too.
- Jalapeño Pepper - to add a little spice. If you like things on the mild side, be sure to remove the seeds from jalapeno peppers. If you like medium heat, leave more of the seeds in.
- Red Onion - if you prefer, use white onion or yellow onion instead.
- Fresh Cilantro - for added fresh flavor.
- Lime Juice - juice from fresh limes brightens this salsa fresca. You can substitute with lemon juice if you prefer.
- Garlic Powder - I use garlic powder instead of fresh garlic here because it's a bit more concentrated and a little goes a long way.
- Kosher Salt - a little bit of salt ties the flavors together.
How to Make Mango Pico de Gallo
Below are the instructions for how to make this Mango Pico with photos that I hope are helpful! Check out the recipe card at the bottom for the full recipe.
Step 1 - Finely chop mango, red bell pepper, tomatoes, jalapeno, red onion, and fresh cilantro.
Step 2 - in a mixing bowl, combine the chopped ingredients and add fresh lime juice, garlic powder, and salt. Toss to combine.
Hint: I suggest finely dicing everything into small pieces around the same size.
Variations
The great thing about Mango Pico de Gallo is you can customize to your taste! Below are some ideas.
- Spicy - replace jalapeño peppers with Serrano pepper or even habanero peppers to amp up the spice. Toss some paprika or crushed red pepper on top. Serranos and habaneros are much higher on the Scoville scale which measures peppers by heat level.
- Deluxe - throw in even more veggies to amp up the flavor and nutrition. Jicama, or crunchy cucumbers make good additions.
- Zesty- add a zesty twist by doubling up on the lime juice or use half lemon juice and half lime juice!
How to Serve
- On Top of Tacos - My favorite way to use this pico is as a flavorful topping for Shrimp Tacos. You can also add it to fish tacos.
- In Burrito Bowls - amp up the flavor and add a touch of sweetness to a burrito bowl. Add a few spoons of this mango pico over your favorite protein, greens, and grain.
- Dipping Sauce - use it as a tasty dip for tortilla chips, crispy raw veggies, or jicama.
Storage for Mango Pico de Gallo
- Refrigerator - store leftover pico de gallo in a tightly sealed airtight container in the fridge for 3-4 days.
Dietitian tip
Meal prep ahead of time by making recipes like this Mango Pico to use in various ways throughout the week. The most time-consuming part of the recipe is chopping everything. Make it easier by using a vegetable chopper and make it fun by designating a "chopping power hour". Turn on your favorite playlist, audio book, or podcast or spend time catching up with a friend and enjoy time away from your phone. Take a minute to appreciate the colors and smells of all the fresh ingredients!
FAQ
While healthy means something different to everyone, this recipe is a nutrient-rich option. It uses several fresh ingredients, each of which provides nutrients. For example, mango provides vitamins C and A, tomatoes provide lycopene, a powerful antioxidant, and red bell peppers provide potassium, folate, and vitamin K. It is also a relatively low calorie option and is vegan, gluten-free, dairy-free. It contains no added sugars, no saturated fat, and no cholesterol.
Absolutely! I have made this recipe using either frozen mango or fresh and it's delicious either way.
According to the National Mango Board, don't look so much at the color of mango to determine if it's ripe and ready. Instead, feel the mango by giving it a gentle squeeze. If it has a little give, it's ready for use! If it's hard, it still has some ripening to do and it won't be as sweet.
Working around the large seed in the middle of a mango can be difficult, but once you learn it, it's easy. I like to cut the mango cheeks off and then use a large spoon to scoop out the flesh of the fruit and then dice it. According to the National Mango Board, there are many ways to cut a mango.
Some people are genetically sensitive to the soapy-flavored aldehydes in cilantro. If that's you (or someone you're serving this recipe to), replace cilantro with parsley or skip it and add an extra dash of lime juice.
The main difference between pico and salsa is that pico is made from finely chopped ingredients whereas in salsa the ingredients are typically blended. You can think of pico de gallo as a version of chunky salsa, and it's a salsa cruda which means it's a raw sauce.
Related
Here are some other dietitian recipes you may enjoy:
Perfect for Pairing
These are my favorite dishes to serve with Mango Pico de Gallo:
I hope you enjoy this recipe as much as I do! I would love to hear from you! If you made this recipe, please leave me a review below or tag me in a photo or story on Instagram. Your reviews help support me and make it possible for me to continue to create the recipes you know and love. 🙂 IG: @mallorythedietitian
📖 Recipe
Fresh Mango Pico de Gallo with Lime, Easy Recipe
Equipment
- 1 vegetable chopper optional
Ingredients
- 1 mango about 1 cup chopped
- 1 red bell pepper
- 2 small roma tomatoes
- ¼ red onion
- 1 jalapeno pepper
- ½ cup cilantro, finely chopped
- ¼ cup fresh lime juice about 2 limes
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt more to taste
Instructions
- Finely chop the mango, tomatoes, red bell pepper, jalapeno, red onion, and fresh cilantro.
- In a mixing bowl, combine the chopped ingredients and add fresh lime juice, garlic powder, and salt. Toss to combine.
Video
Notes
- Refrigerator - store leftovers in a tightly sealed airtight container in the fridge for 3-4 days.
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