Mango Pico de Gallo is our favourite healthy vegan Mexican salsa recipe.
Our quick & easy Mango Pico recipe is the perfect party snack to serve with nachos, guacamole and queso, ready to serve in under 30 minutes!
You’ll love scooping through a bowl of homemade Mango Pico de Gallo featuring flavourful mango, red bell pepper, tomato, cilantro, lime, red onion, jalapeno peppers and chili powder.
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What Is Pico de Gallo?
Pico de Gallo, also called salsa fresca, salsa bandera, and salsa cruda, is a type of salsa commonly used in Mexican cuisine.
It is traditionally made from chopped tomato, onion, and serrano or jalapeno peppers, with salt, lime juice, and cilantro.
Pico de Gallo can be used in much the same way as other Mexican salsas are at the dinner table. Because it contains less liquid, it also can be used as a main ingredient in dishes such as tacos and fajitas.
According to food writer Sharon Tyler Herbst, pico de gallo, which translates to “rooster’s beak,” gets its name due to the fact that it was originally consumed by pinching pieces between the thumb and forefinger.
Many native residents of the Sonoran region of Mexico explain that the salsa is named after the serrano pepper as it resembles a rooster’s beak.
Our favourite variation of this authentic Mexican salsa recipe is Mango Pico de Gallo, featuring juicy chunks of fresh mango.
Travel to Mexico by Making Mango Pico de Gallo at Home
I love traveling to Latin America.
As a professional food and travel journalist, I’ve had the opportunity to enjoy amazing meals in Central America, South America and the Caribbean, from traditional markets to award winning restaurants.
For over ten years, I’ve been on the hunt for the best Mango Pico de Gallo recipe. I’ve embarked on culinary adventures at local restaurants in Cuba, Belize, Guatemala, Nicaragua, Costa Rica, Panama, Jamaica, Puerto Rico, Curacao, Colombia, Ecuador, Peru, Bolivia, Chile, Argentina, Uruguay and Brazil.
The popular chunky Mexican salsa can be enjoyed as a vegetarian and vegan dip or as a salad. Authentic recipes featuremango, red bell pepper, tomato, cilantro, lime, red onion, jalapeno peppers and chili powder.
After enjoying your first few nacho scoops, you’ll realize why a fresh bowl of Mango Pico de Gallo is a must-try when visiting Mexico!
Where To Eat Mango Pico
Haven’t traveled to Mexico before? It may be helpful to first sample traditional Mango Pico at a local restaurant to better understand how it is served. You’ll get an idea for the ideal mango to salsa ratio, perfect spicy heat level and what other dips or salads to serve at the table.
In Toronto, the best Mexican restaurants that may serve Vegan Mango Pico de Gallo include El Rey, La Carnita, Playa Cabana, El Catrin, Campechano, El Trompo, Fonda Lola, Hot Mess Tex Mex, Rosalinda, Reposado Bar, Grand Electric and Milagro.
Join Dobbernationloves founder Andrew Dobson in the kitchen by signing up for a fun virtual cooking class! Classes begin with a cocktail that you can sip while preparing 2-3 recipes that are curated around a unique culinary theme. Check out our current Cooking Class Schedule!
My Family Loves Mango Pico de Gallo
One of my favourite memories growing up inMuskoka was during the summer when my mother would often serve nachos and a variety of dips as an afternoon snack.
In July and August on a sunny day we’d spend all day on the dock enjoying the lake. My mom had a strict policy of only serving dinner after sunset as she wanted to enjoy the beautiful colours that splash across the horizon. So we regularly ate dinner during those months after 9pm.
To tie us over between lunch and a late dinner, we’d often enjoy a smorgasbord of dock-side snacks. Our favourite was sharing a bag of nachos and dipping them in hummus, mutabbal guacamole, queso dip and spicy salsa.
I knew my family would love my juicytropical pico de gallo recipe because they enjoy tropical flavours and fresh fruit.
We often serve Mango Pico as a snack with other Mexican dishes or as a dip for special gatherings like the Super Bowl and Academy Award viewing parties.
Mango Pico de Gallo can also be used as a main ingredient when serving tacos, fajitas and burritos.
Our easy Mango Pico recipe is packed full of healthy ingredients!
Mangoes are a good source of fibre and antioxidants, including vitamin C, which means they support a healthy immune system and may fight chronic and inflammatory diseases. They also contain nutrients that support eye and skin health and are a good part of an overall healthy diet.
Bell Peppers are an incredible source of vitamins C and A, which support your skin and immune system. They also provide beneficial carotenoid compounds such as beta-carotene, which has been shown to reduce the risk of certain cancers.
Rich in a group of phytochemicals called carotenoids, tomatoes may help reduce the risk of heart disease and stroke, and provide protection against cancer. Tomatoes are also a good source of immune-boosting vitamin C.
A good source of bone-strengthening vitamin K, cilantro is also rich in antioxidants that help protect the eyes from damage by free radicals.
A rich source of phytochemicals and vitamin C, limes help boost your immune system and neutralize free radicals that cause disease and skin aging. Lemons also protect against heart disease and help improve blood flow to the brain.
Onions are a humble vegetable packed with vitamins, minerals and phytochemicals. Regular consumption of leeks can help boost digestive health and reduce the risk of developing heart disease.
Chili has been proven to help reduce the duration of sickness, prevent heart disease, and promote weight loss.
Mango Pico de Gallo Recipe Tips
This healthy vegetarian pico de gallo is quick and easy to make at home. We’ve included a few tips for first time salsa makers.
- Use a large mixing bowl to toss all of the vegetables together before serving.
- Slice and chop the vegetables as small as you can to ensure the dip is easy to scoop with nachos.
- We’ve used red bell peppers in this recipe but you can use a mixture of red, yellow and orange peppers to give the dish a more colourful appearance.
- We’ve used jalapeno peppers in this recipe but you can substitute for serrano peppers.
- If you don’t like spicy food remove the seeds from the peppers. If you like a hot salsa incorporate the jalapeno pepper seeds into the salsa.
- If you don’t have chili powder in the kitchen feel free to substitute with a few dashes of your favourite hot sauce.
What To Serve with Mango Pico de Gallo
There’s nothing more comforting on a hot summer day than grabbing a bag of nachos and scooping through a bowl of Mango Pico.
If you’re hosting a Mexican-themed lunch or dinner we suggest serving Mango Pico with other popular dishes like Mexican Queso, Mexican Sweet Potato Rice, Chicken Fajita Tacos, Jalapeno Poppers, Cheesy Vegetarian Antojito, Chipotle Mexican Bean Soup, Air Fryer Nachos, Guacamole, Mexican Mule Tequila Cocktail and Tommy’s Margarita.
After dinner why not dazzle your guests with one of our popular desserts such as Dark Chocolate Lindt Lindor Cookies, Maraschino Cherry Cupcakes, Gianduja Cake, Caribbean Coconut Rum Banana Bread Bundt Cake, Blueberry Cream Cheese Earl Grey Ice Cream, Swedish Ricotta Oatmeal Rhubarb Bars, Baileys Banoffee Cake, Flaky Swedish Rhubarb Cherry Pie, Skittles Sugar Cookies and Lemon Lavender Shortbread Cookies.
You May Also Enjoy These Vegan Recipes…
- Vegan Curry Leaf Rice with Cashews
- Sangchu Geotjeori Sweet and Sour Korean Lettuce Salad
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- Vegan Lebanese Cabbage Malfouf Salad
- Vegan Spicy Crispy Roasted Harissa Potatoes
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- Vegan One Pot Indian Thakkali Tomato Biryani
- Zeytoon Parvardeh Marinated Persian Olives
- Vegan Roasted Garlic in Air Fryer
- Mutabbal Vegan Middle Eastern Eggplant Dip
- Parippu Vada Recipe With Coconut Chutney
- Vegan Spicy Turkish Salsa Ezme Salata Salad
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- Creamy Vegan Cauliflower Soup
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How To Make Traditional Mango Pico de Gallo
Mango Pico de Gallo
- 4 cups Fresh Mango diced
- 1 cup Red Bell Pepper chopped
- 1 cup Tomato chopped
- 1 cup Cilantro chopped
- 1 Lime juiced
- 1 cup Red Onion finely diced
- 2 Jalapeno Peppers seeds and finely chopped
- 1/4 tsp Chili Powder
- Pinch Kosher Salt
- In a large mixing bowl add mango chunks, red bell pepper, chopped tomatoes, cilantro, lime juice, red onions, jalapenos, chili powder and salt.
- Combine with a wooden spoon until fully incorporated.
- Serve with tortilla chips.
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