If you’ve never made my Mango Pico de Gallo recipe, then let me tell you, you are going to love it. We’re big into tacos in our house, so you can imagine how often any kind of Pico or salsa appears on our dinner table. It’s just too good! With the tomatoes I use in this one, it’s a full-on vibe. And honestly, it’s the best way to change up your salsa game. A perfect addition to your next taco night or appetizer spread, and just a big bowl of happiness no matter where or when you serve it, you truly cannot go wrong with this Mango Pico de Gallo.
GAME-CHANGING MANGO PICO DE GALLO
Packed with nothing but good-for-you ingredients, this is my favorite dip of the summer for so many reasons. Yes, I’ve already got summer on my mind; kinda hard not to during these Seattle winters! For starters, mangoes are the game-changing ingredient in this recipe not only because they add a subtle touch of sweetness, but they are rich in so many vitamins, minerals and other beneficial plant compounds – primarily vitamins C and A. They’re also pretty high in fiber and a good source of folate, which is needed to help produce healthy red blood cells.
Like mangoes, tomatoes are also sweet, plus they’re juicy, full of antioxidants, and are just a colorful, tasty vibe. Cucumber, thanks to its high water content, adds a hydrating, crisp and cool crunch. To further boost vitamin intake and anti-inflammatory benefits, the mix of red bell, Anaheim and jalapeño peppers bring the heat, color and flavor. Add some red onion for a sharp-tasting crunch, and a good cry LOL, because let’s be real, who doesn’t cry when cutting onions?
The lime juice really gives this pico the most tangy, citrusy taste. And we can’t forget about the cilantro which adds the prettiest flecks of green and even more fresh flavor. Dice it all up and throw it together with hot sauce, ground pepper and some salt to make all the flavors pop. Next, try not to finish the entire bowl in one sitting – but I definitely don’t blame ya if you do. It really is that good!
REFRESHING AND VERSATILE
Now I know I said this is my favorite dip of the summer, but don’t let the summer thing fool you. While this Mango Pico de Gallo is the best when mangoes are in season, it’s perfect to enjoy any time of year. As long as you can get your hands on semi-ripe mangoes (semi-ripe so there’s still a slight crunch), then you are in business. I love to enjoy this pico with chips (Siete is my favorite), tacos or burrito bowls, or you could even add it to your favorite nachos. So refreshing, so versatile, and so incredibly delicious!
INGREDIENTS YOU’LL NEED:
- Tomatoes (Roma or from the vine)
- Red or white onion, diced
- Mango (semi-ripe, you want it to have a slight crunch to it)
- Anaheim pepper
- Red bell pepper
- Hot sauce (I prefer @sietefoods)
- Sea salt
- Ground pepper
HOW TO MAKE MY MANGO PICO DE GALLO
Chop tomatoes, onion, mango, peppers (red bell, Anaheim and jalapeño), cucumber and cilantro, and combine in a bowl.
Add in lime juice, hot sauce, sea salt and ground pepper.
Mix everything together, then chill for about 30 minutes in the refrigerator before serving for best results. Stays fresh for about 3-5 days in an airtight container in the fridge.
RECIPE SUBSTITUTIONS & QUESTIONS
This Mango Pico de Gallo is so refreshing and versatile, which can definitely be applied to the ingredients you use. For example, feel free to add minced garlic and/or diced avocado if you’d like. Option to omit any of the peppers based on preference, or pickle your onions beforehand to add even more flavor. Squeeze and add in as much or as little lime juice and hot sauce as you prefer. If you like your Pico on the less spicy-side, no need to include the hot sauce at all.
WHAT IS THE DIFFERENCE BETWEEN SALSA AND PICO DE GALLO?
Salsa, Pico de Gallo, salsa fresca – so many options! They all taste great and can generally be used interchangeably, whether served as part of an appetizer spread or with your favorite Mexican-themed meal. Pico de Gallo, aka “salsa fresca” is usually a mix of fresh, chopped tomato, onion, jalapeño, lime, and cilantro, and has much less liquid than salsa.
Salsa, which can be made chunky (similar to Pico de Gallo), is usually a cooked (or uncooked) and blended version of those same ingredients, with variations. For example, some salsas will contain roasted tomatoes, and some may still be made with fresh veggies and herbs, but the main difference is it’s blended and more liquid-based. Salsa Verde is simply a salsa made with tomatillos instead of tomatoes. Ingredients can vary based on taste – so feel free to use other herbs and spices like garlic, pepper, salt, or even a fruit like mango!
SHOP THE RECIPE
WHAT PAIRS WELL WITH MANGO PICO DE GALLO?
My Mango Pico de Gallo pairs well with so many things. The most classic and my favorite way to enjoy it is with dip chips (I like Siete). However, you can’t go wrong serving this on top of tacos, burrito bowls, your favorite quesadilla, salads – you name it! I’m also thinking it’d be great on top of a simple avocado toast (wait, am I onto something @toastsocietycafe ??)…
LOOKING FOR MORE HEALTHY SNACKS AND SIDES? TRY THESE:
Click here to watch the reel I made of this recipe 🙂
Mango Pico de Gallo
- 5 tomatoes (Roma or from the vine), diced
- 3/4 red or white onion, diced
- 1 semi-ripe mango (you want it to have a slight crunch to it), peeled and diced
- 1 large Anaheim pepper (seeds removed), diced
- 1/2 medium red bell pepper, diced
- 1/2 large cucumber, peeled and diced (inner flesh/seeds removed)
- 1/2-1 tbsp (to taste) jalapeño, finely diced
- 1 cup cilantro, finely chopped
- 2-3 limes, juiced
- 1 tbsp hot sauce (I prefer Siete)
- 1 tsp sea salt
- 1/2 tsp ground pepper
- Chop tomatoes, onion, mango, peppers (red bell, Anaheim and jalapeño), cucumber and cilantro, and combine in a bowl.
- Add in lime juice, hot sauce, sea salt and ground pepper.
- Mix everything together, then chill for about 30 minutes in the refrigerator before serving for best results. Stays fresh for about 3-5 days in an airtight container in the fridge.