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The bright colors and fresh tangy flavor of this mango Pico de gallo recipe is the perfect way to treat my tastebuds to the illusion of Summer. 

Delightfully simple on its own, this Mango Pico De Gallo Salsa makes a zingy dip for crispy tortilla chips. However, it also great to add as a topping to pulled pork street tacos, bacon wrapped chicken and guacamole, or fresh salads.

In addition, this quick and easy recipe is friendly to most popular diets such as: gluten-free, dairy-free, keto, low carb and vegan! 

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The Perfect Summer Salsa Dip

Any fellow Michiganders going through those late Winter blues? I know I am!

Everything is cold and gray. It’s funny because I so look forward to Fall and the holidays in Winter. Toward the end of Summer I’m excited for soup and sweater weather. Then once the beginning of February hits, I dread knowing there are 2 more months of winter.

I am looking forward to hearing the birds chirping and feeling the warm sun on my face. But, since I’m not in control of the weather, the next best thing (other than a vacation) is making summer inspired food!

Mango Pico De Gallo Ingredients and Substitutions

What I love about this recipe is using fresh ingredients. There are also some different ways you can make this salsa dip, using various substitutions.

Mangos: Mangos are such a nutrient rich fruit. Mangos are rich in folate, vitamin A and K. Not to mention they are delicious! If you wanted to make a comparable substitute, you could also try using papaya, which will offer a lot more vitamin C – the perfect fruit during the cold/virus season.

Just be aware, papaya has much less tang than mangos so it won’t give quite the same zip!

Cherry Tomatoes: If you’re tempted to just buy canned diced tomatoes, I plead with you to avoid doing so! This Mango Pico De Gallo Salsa tastes best when you use fresh cherry tomatoes. My favorite brand are the SUNSET honey bombs cherry tomatoes! They are full of sweet and tangy bursts of flavor.

Garlic: Again, the more fresh ingredients you use, the better this Mango Pico De Gallo tastes! So make sure to opt for garlic cloves rather than garlic powder.

Cilantro: I love using fresh cilantro in this recipe. However, if you don’t like cilantro, a great substitution would be some freshly chopped mint leaves. This will bring a different flavor to your salsa, but it will taste like the best bit of Summer!

If you substitute cilantro for mint, you might also try substituting your mango for watermelon. Mint and watermelon are an amazing combination.

Jalapeños: Looking to keep your Mango Pico De Gallo Salsa super mild? Make sure you fully remove all the seeds and membranes from your jalapeño peppers. If you’re still apprehensive of any spice, feel free to swap them out for poblano peppers!

How Do I Know When a Mango is Ripe?

The mango is not a staple household fruit for many, so here are some tips for how to select and cut a mango to make this fresh Mango Pico De Gallo Salsa.

How to Select a Mango

Mangos should have some give when you squeeze them, feeling slightly soft. So if you plan to make this Mango Pico De Gallo Salsa the same day you bring mangos home from the grocery store, make sure they feel a little tender.

Another tip for finding ripe mangos is to look for ones that have less green and are more orange or red in color.

How to Cut a Mango

The first step is peeling your mango. Peel using a pairing knife, or an actual mango peeler and pit remover (I wish I had one of these!)

Aim to keep as much fruit away from the skin as possible. Then, holding the mango upright, place your knife slightly off-center and slice all the way down. Do this on each side.

Mangos have wider, flat pits in the center, so do your best to cut all the fruit away from it. Once you have your slices, you can dice them into small pieces or use a chopper to get the perfect size for chip dip.

Storing Mango Pico De Gallo Salsa

Unfortunately, fresh food means shorter shelf life. But the good news is, this recipe is so tasty, you likely won’t have any leftovers to worry about!

For any leftover Mango Pico De Gallo Salsa, store in a glass airtight container in the refrigerator for up to 3 days. To liven up 3 day old salsa, add another squeeze of fresh lime juice, a pinch of salt, and then stir it up well.

You can definitely still make this a day ahead of time. The flavors do blend nicely when they’ve had a couple hours to sit together.

How to Make Mango Pico De Gallo Salsa 

Mango Pico De Gallo Salsa Ingredients

• 2 Cups Fresh Mango (Roughly 2 Mangos Peeled and Diced)
• 1 ½ Cups Cherry Tomatoes (Halved) 
• 1/2-3/4 Cup Finely Chopped Red Onion
• 2 Jalapeño Peppers (Seeds Removed and Sliced)
• 1/4 Cup Fresh Cilantro
• 1-1 1/2 Limes (Juiced)
• 4 Garlic Cloves (Chopped)
• 1/2-1 Tsp Salt 
• 1 Bag of Tortilla Chips 

Recipe Directions

1. Add the halved cherry tomatoes, sliced jalapeno peppers, and garlic cloves to your food processor and mince together until fully blended. 

If you like a chunkier salsa, set half of your cherry tomatoes aside from the blending step, and add them unchopped later.

2. Scoop out and place into a medium glass bowl and stir in the lime juice and salt. 

3. Slice your fresh mangos and red onion into small diced pieces and add to your bowl. Mix together. 

4. Finely chop up some fresh cilantro and add to the bowl. Mix together until well integrated. 

5. (Optional for best flavor) Let meld for 30 minutes in the refrigerator.

Salsa is ready to serve with crispy tortilla chips!

Printable Mango Pico De Gallo Recipe

You’ll Also Enjoy…

I hope this mango Pico de Gallo recipe is going to become a staple in your household. Let me know what you think and what substitutions your family uses to make it your own!

If you’re looking for more simple recipes, make sure to check these out next.

• Tomato Cucumber Quinoa Salad
• Simple Thai Turkey Salad w. Peanut Lime Sauce
• Moist Turkey Burger Recipe

You can also visit my recipe archives here.

Thanks for stopping by the blog today!

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~Sarah