How to make mango salsa in just minutes – using 5 fresh ingredients as a base, this mango pico de gallo style salsa is fresh, tasty, and super adaptable (several variations below)!
Last week I posted a simple, fresh homemade pico de gallo recipe, but this week I’m in the mood for something a little more fruity. This easy mango salsa (mango pico de gallo) uses just 5 fresh ingredients, with tons of ways to adapt it to your personal taste. Plus, it’s great for anyone with a local farmers market – perfect for getting great deals on fresh produce!
Best of all, it pairs well with so many things: burritos, tacos, fish, chicken, tofu, etc. Whether it’s the middle of summer, or you’re just wanting something bright and juicy – this easy mango salsa is a perfect accompaniment on your table!
This mango pico de gallo is a delicious combination of sweet, spicy, tangy, and savory and tastes just as good as it looks – which is rainbow-tastically amazing!
The Ingredients
- Mango: make sure to use fresh, ripe mango – check out my post here on how to select ripe mango. Diced to your desired size.
- Jalapeño: with the seeds removed (chopped or minced/grated). Substitute with serrano pepper (spicier) or poblano peppers (milder). Or omit them entirely for those who prefer a mild salsa.
- Onion: I use Red onion, though white onion can also be used. Finely diced.
- Cilantro: feel free to decrease the amount if you’re not much of a fan. Finely chopped.
- Lime: use fresh limes, not bottled lime juice. You could also add a little lime zest.
- Salt – so season.
Top Tip: Use fresh, ripe ingredients. This mango salsa recipe uses just 5 ingredients, so you want them to be the best they can be!
Optional Add-Ins & Variations
There are tons of ways to adapt this mango salsa recipe – including various add-ins. Here are a few of my favorite varieties below:
- Mango tomato salsa: since most salsas are tomato-based anyway, chucking in a fresh, ripe tomato tastes amazing. Just make sure to use firm, fleshy (less watery) tomatoes like Roma, plum, or beefsteak tomatoes.
- Mango avocado salsa: avocado adds a rich creaminess to the salsa – especially great if you’re not sharing alongside other avocado dishes like this guacamole.
- Extra fruity mango salsa: there are several fruits that will pair well with these ingredients to create exciting variants like pineapple mango salsa (yummy) or mango peach salsa. Strawberry also pairs well. You could even use a combination of pineapple, strawberry, mango, and avocado (which is technically a fruit) for a summery mango salsa packed with flavor!
Other optional add-ins
- Red bell pepper: for crunch and color.
- Cucumber: use low-seed/seedless varieties like Persian/English (or remove the seeds) and finely chop – to add extra crunch and freshness.
- Corn: fresh or grilled will add color and a sweet & savory flavor.
- Legumes: black beans or haricot are my favorites to pair with this easy mango salsa recipe.
Top Tips For Mango Pico De Gallo
- Chop the ingredients to your desired size: I prefer this mango jalapeno salsa to be on the chunky side. However, feel free to get even tighter with the finely dicing of the ingredients if preferred. Prep Hack: If you hate chopping, chuck your ingredients into a food processor and pulse to the desired consistency!
- Allow the mango salsa to rest: I know you might be impatient to enjoy it. But allowing your salsa to marinate for even just a couple of hours in the fridge before serving does wonder for the flavor and ‘melding’ of all the ingredients.
- Adapt the ratios to your liking: this mango pico de gallo is so easy to adapt heat levels, ingredient ratios, optional add-ins. My recipe is my preferred base but feel free to experiment to find your perfect ratio too!
How To Make Mango Salsa
Step 1: Chop the ingredients
First, dice the mango to your desired size. Here’s an easy way on how to chop mango, if you’re not familiar.
Then, finely chop the onion, cilantro, and jalapeño (remove the seeds and ribs first, and either chop, mince, or grate it).
Be careful when handling the jalapeños – it’s best to use gloves and avoid touching your face!
Step 2: Combine all the ingredients
Add all of the ingredients to a large bowl and mix well. Drizzle the lime juice.
Taste and adjust any of the ingredients/seasonings (but note that the flavors will meld and change while marinating too, so this isn’t the ‘final product’).
Step 3: Allow the mango salsa to rest
Pop the mango pico de gallo in the fridge for at least 1 hour (2-3 is best though) to allow it to marinate. You won’t regret it!
How To Store
Any leftover mango salsa can be made ahead and stored, covered in the refrigerator for between 3-4 days.
Can you freeze mango salsa? This isn’t something I’ve tried as I’m worried about how it may affect the textures. Though technically all of the ingredients are freezer-friendly and could be stored for around 2 months. If you give it a go, let me know what happens.
Can you ‘can’ this salsa? This mango salsa recipe was NOT created for canning and other long-term storage methods, so I don’t recommend it.
How To Serve
This mango pico de gallo tastes amazing when served in several ways. Here are a few of my favorites:
- As a dip – with tortilla chips/pita chips.
- As a taco/burrito Filling – like these Rainbow Vegan Tacos, Meat-free Organic Rainbow Tacos: 4-ways, or BBQ Jackfruit Veggie Burrito (7-Layer Burrito) (it also pairs really well with fish and chicken).
- Over Nachos – or fully-loaded ‘nacho fries.’
- In salad bowls – like this burrito bowl or Healthy Taco Salad Recipe.
- As a condiment – with your favorite protein: steak, chicken, fish, tofu. I love it alongside these coconut shrimp too.
Related Recipes
If you try this easy mango salsa recipe, then let me know your thoughts and questions in the comments. I’d also really appreciate a recipe rating and would love to see your recreations – just tag @AlphaFoodie.
Easy Mango Salsa (Mango Pico De Gallo)
Ingredients
- 1 mango large
- 1 handful cilantro (fresh coriander)
- 1 red onion small
- 1 lime juiced
- 1/2 jalapeño
- 1/2 tsp salt
Instructions
Step 1: Chop the ingredients
- Dice the mango to your desired size. Here's an easy way on how to chop mango if you're not familiar.
- Finely chop the onion, cilantro, and jalapeño (remove the seeds and ribs first- and either chop, mince, or grate it).Be careful when handling the jalapeños – it's best to use gloves and avoid touching your face!
Step 2: Combine all the ingredients
- Add all of the ingredients to a large bowl and mix well. Drizzle the lime juice.Taste and adjust any of the ingredients/seasonings (but note that the flavors will meld and change while marinating too, so this isn't the 'final product').
Step 3: Allow the mango salsa to rest
- Pop the mango pico de gallo in the fridge for at least 1 hour (2-3 is best though) to allow it to marinate. You won't regret it!
How To Store
- Any leftover mango salsa can be made ahead and stored, covered in the refrigerator for between 3-4 days.Can you freeze mango salsa? This isn't something I've tried as I'm worried about how it may affect the textures. Though technically all of the ingredients are freezer-friendly and could be stored for around 2 months. If you give it a go, let me know what happens.Can you 'can' this salsa? This mango salsa recipe was NOT created for canning and other long-term storage methods, so I don't recommend it.
Notes
- Chop the ingredients to your desired size: I prefer this mango jalapeno salsa to be on the chunky side. However, feel free to get even tighter with the finely dicing of the ingredients if preferred. Prep Hack: If you hate chopping, chuck your ingredients into a food processor and pulse to the desired consistency!
- Allow the mango salsa to rest: I know you might be impatient to get stuck in. But allowing your salsa to marinate for even just a couple of hours in the fridge before serving does wonder for the flavor and ‘melding’ of all the ingredients.
- Adapt the ratios to your liking: This mango pico de gallo is so easy to adapt heat levels, ingredient ratios, optional add-ins. My recipe is my preferred base but feel free to experiment to find your perfect ratio too!
Nutrition
I just made this and as always with your recipes it was delicious and made me smile
Wow, very yummy! Thanks for the recipe, I just discovered you and am hardly waiting to try other recipes.
Thank you very much for your comment, Alex. Hope you give other recipes a try too 🙂