It’s naturally vegan, gluten-free and ready in 10 minutes. Serve as an appetizer or side dish. I love it with these Air Fryer Fajitas! Juicy mangoes provide a fun twist and hint of sweetness to this Pico de Gallo. I love variations of mango salsa recipes and this Mango, Avocado, Pineapple salsa is one of my go-to recipes every summer! It’s the perfect salsa with just about any Mexican recipes.
What is Pico de Gallo?
Pico de Gallo or Salsa Fresca, salsa bandera, or salsa cruda is a classic recipe. The traditional ingredients are tomatoes, onions, serrano, cilantro and lime. Pico de Gallo translates to “rooster’s beak“. It is thought that because it was originally eaten by pinching between the thumb and index finger thus resembling the beak of a rooster. Recipes with similarities in ingredients include Shirazi Salad (Persian Salad), Israeli Salad and Indian Kachumber. This easy mango pico de gallo has the addition of fresh mangoes to provide a touch of sweetness to the spicy flavors of traditional pico de gallo recipes.
Why you will love this recipe:
Naturally vegan, dairy-free Gluten-free Healthy – keto, low carb and packed with vitamin c Simple ingredients Homemade mango pico de gallo is a great way to make the most of the mango season Sweet, tangy and refreshing and adds tropical flavor to your dishes – the sweetness from the mango pairs well with savory flavors
Mango Pico de Gallo Ingredients
Full ingredients with measurements are available in the recipe card below at the end of this post Mango – look for a ripe sweet mango. A little give when pressing is ok but if it feels too soft it isn’t suitable to use here Too ripe mangoes will have soft flesh that is not suitable for cutting Use any soft mangoes you have to make homemade mango pulp Tomatoes – I have used salad tomatoes You can use cherry tomatoes, roma tomatoes, plum tomatoes, grape tomatoes – all work well Onions – you can use either red or white onions. I prefer red as they are sweeter and mellow when eaten raw Jalapeño peppers – you need to use fresh chilies for the best results Alternatively use serrano peppers – note that serrano chiles are hotter than jalapeno! Another option is to use habanero pepper to make a Mango Habanero Salsa If you want to avoid spice but still benefit from the peppery flavour, you can sub in a red bell pepper or green pepper. Cilantro (coriander) – you need fresh cilantro leaves Lime – fresh lime or lemon juice but if you don’t have it, then bottled works too Salt to taste
How to make Mango Pico de Gallo Recipe
Firstly, prep all of your ingredients Wash and pay dry the mango, tomatoes, pepper of choice and cilantro. On a cutting board, half the tomatoes and scoop out the tomato seeds. Discard or save to use in another recipe. Finely dice the tomatoes and onions. Then, finely chop the cilantro leaves Cutting in small pieces are important as they have better flavour In a large bowl, combine the mango, tomatoes, onion, cilantro and pepper. Squeeze over the juice of half a lime Give it a good stir.
Pineapple Mango Pico de Gallo
In addition to mango, you can add small pieces of fresh pineapple.
Pico de Gallo with Mango and Avocado
For the perfect blend of creamy avocado and sweet mango, add small cubes of avocado to this pico recipe. It tastes a bit like a mango guacamole.
What to serve with Mango Pico de Gallo
Treat it like a fresh mango salsa. It goes great with tacos such as veggie tacos or fish tacos. Add it to tortillas or enjoy with tortilla chips or pair it with Air fryer Cheese Mexican Potatoes. We love to serve with low fat sweet potatoes and black bean quesadilla or Espresso Black bean Tacos. Apart from Mexican dishes, this delicious salsa goes wonderfully with so many other cuisines. Spoon it into falafel wraps or serve it as a great side dish at a BBQ. Top it on this homemade poppadoms recipe for a fresh take. A dollop of Indian Mint Sauce with it would work wonders. I’ve even enjoyed leftovers as a flavorful topping on hummus and enjoyed with pita chips.
Storage
Store leftover fresh salsa in an airtight container and keep in the refrigerator for around 2 days. It is best eaten by the next day as the flavours have had time to meld. After 3-4 days, the salsa looses its freshness Bring to room temperature before serving again. Do not freeze pico de gallo.
Other Mango Recipes
Mango Mocktail Quick Mango Mousse Tofu Mango curry Mango Pancake Mango Cheesecake Lassi As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations! Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
Instagram Facebook Pinterest YouTube
