Elevate your summer menu with this Mango Pico de Gallo, a tropical twist on the classic recipe! Sweet mango, red peppers, juicy tomatoes and zesty lime juice make up this vibrant and flavorful dip that also just happens to be full of important nutrients! 😊
As a dietitian, I appreciate a versatile dip that I can use on various dishes throughout the week and this fresh mango pico de gallo is just that!
This recipe was inspired by my Black Bean and Corn Dip with Feta. It's a great option anytime you're serving Mexican-inspired dishes. Add it to Shrimp Tacos or serve it with tortilla chips as a colorful appetizer. It's a guaranteed crowd-pleaser and I hope you enjoy it as much as I do.
Jump to:
- Why You'll Love This Recipe
- Video of How to Make Mango Pico de Gallo
- Key Ingredients and Substitutions
- How to Make Mango Pico de Gallo
- Variations
- How to Serve Mango Pico de Gallo
- Equipment
- Storage
- Registered Dietitian tip
- FAQ
- Looking for More Nourishing Dietitian Recipes?
- Perfect for Pairing
- Looking for Nutrition Education from a Dietitian?
- 📖 Recipe
- 💬 Comments
Why You'll Love This Recipe
- 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. Mangoes 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. So pull out a cutting board and a sharp knife and throw on your favorite tunes.
- Flavorful - The best part about this Mango Pico is the bold and zesty flavor. Adding juicy mango and red pepper to the classic pico de gallo flavor gives it a sweet and savory combination that'll make your taste buds happy.
Video of How to Make Mango Pico de Gallo
Here's a video of how to make Mango Pico de Gallo that I hope is helpful! Don't forget to check out the recipe card below for the full recipe.
Key Ingredients and Substitutions
*This Mango Pico de Gallo is made with simple ingredients. Below are some ingredient notes. Be sure to check the printable recipe card at the bottom for exact ingredient measurements and full recipe.
- 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 chunks, let it thaw out for a few minutes first.
- Red Bell Pepper - to add crunch, color, flavor, and vitamin C! You can use any color bell peppers you prefer. I use red 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. With that said, use any variety of fresh tomatoes you prefer and is accessible for you. Campari tomatoes and heirloom tomatoes will work, and cherry tomatoes or grape tomatoes are good options for the winter when tomatoes aren't in season.
- Jalapeño Pepper - to add a little kick! If you like things on the mild side of spice, be sure to remove the seeds from jalapeno peppers. If you like medium heat, leave more of the seeds in. If you want even more spice, use your own favorite chili pepper. Serranos will add more heat and poblano pepper are less spicy than jalapenos.
- Red Onion - red onion adds a bit of spice and crunch to this colorful salsa! 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 prefer using 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! You can use regular iodized salt or sea salt instead if it's what you have.
How to Make Mango Pico de Gallo
*Below are the instructions for how to make this Mango Pico with some visuals that I hope are helpful! Don't forget to 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 but feel free to get creative.
- Spicy - if you're a fan of spicy flavors, 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 of peppers.
- Deluxe - throw in even more veggies to amp up the flavor and nutrition even more. Cauliflower, jicama, or crunchy cucumbers would all be 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 Mango Pico de Gallo
Once you have a batch of Mango Pico, the options are pretty endless for how you can serve it! Below are some ways I like to enjoy it.
- Top of Tacos - My favorite way to use it is as a flavorful topping for Shrimp Tacos! You can also add it to fish tacos. It also pairs well with shredded tofu tacos for a plant-based option.
- On Tostadas - take your tostada game up a notch by adding this mango pico on top.
- 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.
- On a Salad - top your favorite Mexican-style salad with some fresh salsa, Love Corn kernels (my fave) to replace tortilla strips and mix in this Mango Pico!
Equipment
To make chopping even easier, use a vegetable chopper.
Storage
Refrigerator - store leftover pico de gallo in a tightly sealed airtight container in the fridge for 3-4 days.
Registered Dietitian tip
Meal prep ahead of time by making nourishing dips like this Mango Pico to use in various ways throughout the week. I even snack on it by itself- it's that good! 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 nourishing 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. Your hands may get a bit cold dicing the frozen mango is all!
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. You can find more tips from the mango board here if you want.
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! Here is a helpful how-to page that includes a video with many different ways.
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.
Looking for More Nourishing Dietitian Recipes?
Here are some other recipes you may enjoy:
Perfect for Pairing
These are my favorite dishes to serve with Mango Pico de Gallo:
Looking for Nutrition Education from a Dietitian?
Here are some of my educational posts you may enjoy:
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....I LOVE knowing there’s people out there trying out my recipes! 🙂 IG: @mallorythedietitian
📖 Recipe
Fresh Mango Pico de Gallo, Easy and Quick Recipe
Equipment
- 1 vegetable chopper optional
Ingredients
- 1 mango about 1 cup chopped
- 1 red bell pepper
- 2 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 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.
Comments
No Comments