Fresh Mango Pico de Gallo Recipe for Your Tropical Snack
Tropical and delicious, this fresh mango pico de gallo recipe comes together perfectly and is the ultimate side dish for those summer tacos or snack! Done in just two easy steps, this chopped salsa is perfect for any beginner!
In a large bowl, combine all the ingredients by hand. Season with salt to preference.Optional - Using a food processor (ingredients not cut): Combine the onion, cilantro, jalapeno, and garlic in the food processor. Pulse a couple times until a course, chunky texture is reached. Fold in the diced mango, tomato, lime juice, and salt to taste by hand.
Let the mango pico de gallo sit for at least 20 minutes before serving. Best served room temperature. Store in the refrigerator for 3-4 days for optimal freshness.
Notes
This mango pico de gallo is on the spicier side as 1 1/2 jalapenos were used. You can use 1 jalapeno for a milder alternative.
Be sure not to add the tomatoes and mangoes to the food processor when combining as this will result in the pico de gallo being mushy.
Serving size provided was measured in cups as mango sizes can be different depending on type used. For the large mango I used in combination with the other ingredients, I get roughly 2 cups.
See Sam’s Pro Tips for this Mango Pico de Gallo Recipe for further detail.