This chunky salsa is made with mangos and has a delicious flavor that’s sweet, savory and a bit spicy. Mango pico de gallo is perfect to eat on corn chips or as a topping on tacos, quesadillas or even tostadas — also delicious on grilled tofu.
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Mango Pico de Gallo
Your are going to absolutely love these divine fresh, sweet, tart, and slightly spicy flavors. The salsa is fantastic for dipping crunchy corn chips into, or you can also use it to top tacos, tostadas, quesadillas. It’s also delicious on top of grilled tofu steaks.
This salsa is great on everything!
What is Pico de Gallo
Pico de gallo salsa is also sometimes called salsa fresca or salsa cruda. Traditionally the recipe has some very basic ingredients.
- lime juice
That’s it, super simple, but the recipe I’m going to share with you is going to be a tad different.
With a Twist!
So my recipe for this mango pico de gallo has a twist to it.
Instead of tomatoes we’re going to use oranges — yes, oranges! The taste is amazing.
To replace the red color missing from the tomatoes we’re going to use red serranos or jalapeños, your choice.
That’s the only difference here, the rest is the same as the traditional pico de gallo recipe.
Mango Salsa Ingredients
The ingredients are super basic and are usually available from spring to autumn, in some places year round.
- What Type of Mango to Use: Use your favorite variety, just stay away from ones that are too fibrous. My favorite and the one I used here is Ataulfo, in the US they are called baby yellow.
- What to Use Instead of Oranges: If you don’t want to give your salsa the “twist” I have here, then simply swap out the orange for some roma tomatoes. Be sure to remove the seeds before you chop.
- Mild or Spicy Salsa: For a spicier salsa use red serrano peppers, you can leave the seeds for extra heat or remove them. If serrano are too spicy for you then use red jalapeños with or without the seeds.
- What Onion to Use: I used red onion but you can use white onion if desired.
- Don’t Skip the Cilantro: I know some out there don’t enjoy the taste of cilantro, but you really don’t want to skip it in salsas.
👩🍳Nancy’s Mango Tips
- Can You Make Ahead: Yes but no more than a couple of hours. Store in the refrigerator until ready to use.
- How to Store The Salsa: Store any leftovers in the refrigerator
Make sure to check out all of the other salsa recipes already published on the blog.
Mango Salsa Recipe
Just like any other salsa, this one too is incredibly easy to prep. Basically all you need to do is chop up the ingredients, squeeze in the lime juice, salt and give it a good stir.
Super simple, but below is the printable recipe so you can keep it handy whenever you want a deliciously sweet and spicy chunky salsa. Enjoy!
Mango Pico de Gallo | Easy Mango Salsa Recipe
- 1 cup chopped fresh mango you want the pieces to be small and even-sized as possible
- 1 cup chopped orange small bite size pieces
- 1/4 cup red onion finely chopped (start with this and add more if desired)
- 1 cup chopped cilantro I use the leaves and some of the stems
- 2 whole red serranos or jalapeños thinly sliced or chopped (use as many as you like and your favourite variety*
- 1 small lime juiced
- 1/2 teaspoon fine sea salt adjust to taste
- First you should watch the video tutorial for the easiest and fastest way to peel mangos. Click here to watch it https://mexicanmademeatless.com/the-easiest-and-fastest-way-to-peel-a-mango-video-tutorial/
- Once you’ve got the mango peeled you can chop it up and measure out the one cup needed for this recipe. Prepare the rest of the ingredients, and once ready combine everything in a large bowl. Give the salsa a good stir, let it sit five minutes then give it a taste test. If you’re happy with the flavours us as desired, and if not adjust what you’d like to make it to your taste. Enjoy!
What Does This Salsa Taste Like
The taste is fantastic! You get the sweet, butter-like texture of the mangoes with the fresh sweet-tartness of the oranges, combined with the crunchy bite of the onion, followed by the herbyness of the cilantro, the savoury of the salt and lastly the little heat kick from the red chile.
It’s amazing and perfect for the coming warmer weather!
Try These Mango Recipes Too
- How To Make Mexican Mango Flowers
- How to Eat a Mango The Easy Way
- Easy Mango Ice Cream (No-churn recipe)
Nancy Lopez is a food blogger and author of the cookbook Mexican Tamales Made Meatless. Born in Mexico, raised in the US, and currently living in Southern Mexico, she has followed a meatless diet for almost 10 years. It is her passion and mission to share all she has learned about vegan Mexican cooking and vegetarian Mexican recipes. Mexican Made Meatless is a blog dedicated to preserving the authentic flavors of Mexican cuisine just without the meat. It’s a place to celebrate Mexican culture and all it’s delightfully delicious traditional foods. Read more…