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–+ servings
Mango Pico de Gallo

Best Mango Salsa

Justine Drosdovech
Dip into the vibrant flavors of this delicious mango salsa! It’s a perfect blend of sweet, tangy, and spicy, making it easy to pair with tacos, tortilla chips, and more.
5 from 78 votes
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Prep Time 10 minutes
Total Time 10 minutes
Course Dip, Side Dish
Cuisine Gluten-Free, Mexican, Vegan
Servings 6 servings
Calories 41 kcal

Equipment

  • Knife
  • Cutting board
  • Mixing bowl

Ingredients
 

US Customary - Metric
  • 2 large Roma tomatoes
  • 1 ½ large mangoes
  • ½ red onion
  • 2 serrano chiles
  • 3 tablespoons minced cilantro
  • 3 tablespoons lime juice
  • Sea salt to taste

Instructions
 

  • First, quarter the tomatoes and remove the inner seed portion. Dice what's left of the tomatoes and add them to a mixing bowl. Peel and cube the mangoes into small pieces, and add them to the same bowl.
  • Next, finely dice the red onion and mince the cilantro. Cut the serrano chiles in half lengthwise. Remove the seeds and finely mince them (leave the seeds in for an extra-spicy salsa). Add these to the mixing bowl with the tomatoes and mangoes.
  • Squeeze in the lime juice and add a pinch of sea salt. Stir to combine, then taste and adjust seasonings to your preferences. Add chiles for more spice, lime for more tang, or cilantro for a more herbaceous flavor.
  • Serve this mango salsa alongside tacos or with homemade tortilla chips as a snack or appetizer. Happy eating!

Video

Notes

  • Use ripe mangoes: Use ripe mangoes for the sweetest flavor and juiciest texture.
  • Seed the tomatoes: Although not entirely necessary, this mango salsa turns out much less watery and tastes better if you remove the tomato seeds.
  • Taste and adjust: You can adjust the seasonings to your preference, as the flavors may vary depending on the ripeness of the ingredients. You can also add more or less of each vegetable or fruit.
  • Use a sharp knife: For an easier time cutting small, uniform pieces, it’s best to use a freshly sharpened knife. 
  • Let it chill: Let the salsa rest for about an hour before serving it. This gives the flavors time to meld together. 
  • Wash thoroughly: Since you’ll be eating this mango salsa raw, it’s important to wash the fruit and vegetables thoroughly before cutting and mixing them.
  • Use a large bowl: Make sure your mixing bowl is large enough for you to have space to mix everything without making a mess.
  • We used 1 1/2 Haden mangoes, but use more if you're using a smaller variety like Ataulfo.
  • Nutritional information is a rough estimate and should not be taken as health advice.

Nutrition

Serving: 1serving | Calories: 41kcal | Carbohydrates: 10.2g | Protein: 0.8g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 2.3mg | Potassium: 164.9mg | Fiber: 1.3g | Sugar: 8.2g | Vitamin A: 763.8IU | Vitamin C: 25.5mg | Calcium: 11.2mg | Iron: 0.2mg
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