This tropical, south-of-the-border Mango Pico de Gallo is always a crowd-pleaser. Sweet, tangy mango chunks combine with crisp jicama, diced red and green peppers, red onion and fresh cilantro, all tossed in lime juice with honey, cumin and garlic for bright, layered flavor. It’s excellent with chips — not just tortilla chips — and makes a lively appetizer or topping for grilled meats.
Today’s post is sponsored by Kettle Brand Potato Chips. We’ve long enjoyed their Jalapeño chips, and their new Bourbon BBQ flavor impressed with the same satisfying crunch and a balanced seasoning — not too sweet or salty, with a subtle bourbon note in the background.
The Bourbon BBQ chips held up well to dipping and paired nicely with this fresh mango salsa. I served the Mango Pico de Gallo at a small gathering alongside the chips and a simple BBQ chicken to keep the theme going. The combination was a hit.
Kettle Brand’s philosophy centers on great taste from simple, less-processed ingredients, and that quality shows when you open a bag. Pairing their chips with a fresh homemade salsa like this is an easy way to enjoy both at their best.
This Mango Pico de Gallo brings a tropical twist to classic pico: ripe mango adds sweetness, jicama contributes a crisp, juicy bite, and a mix of bell peppers plus serrano and jalapeño provide color and heat. A quick lime-honey dressing rounds everything out and allows the flavors to meld when refrigerated briefly.
Everyone found the Bourbon BBQ chips to be flavorful and sturdy enough for dipping. If you like a chip with a little more character, give them a try alongside this salsa.
I also served the salsa with grilled BBQ chicken for a full, easy meal. The mango pico adds brightness and texture that complements smoky, savory dishes.
If you enjoy appetizers like this, try experimenting with other party bites such as Greek-style chicken nachos, mini taco hand pies, or a feta and spinach stuffed French bread — they all work well for gatherings and casual entertaining.
Thanks to Kettle Brand Potato Chips for sponsoring this post and supporting the work that makes this content possible.
Mango Pico de Gallo Salsa
PrintRecipe
Ingredients
US Customary – Metric
- 2 cups mango
- 1 cup red onion
- 1 cup jicama
- 1 red bell pepper
- 1 green bell pepper
- 1 Serrano chile
- 1 jalapeño chile
- 1/2 cup cilantro
- 2 limes
- 1 tbsp honey
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
Instructions
-
Peel and slice the mango away from the pit. Dice the mango into roughly 1/4-inch cubes.
-
Peel and dice the red onion into 1/4-inch pieces.
-
Peel the jicama and dice it into 1/4-inch cubes.
-
Trim the bell peppers, remove seeds and membranes, and dice into 1/4-inch pieces.
-
Remove stems and seeds from the chiles, then finely dice.
-
Strip the cilantro leaves from the stems and roughly chop.
-
In a medium bowl, whisk together the lime juice, honey, salt, pepper, cumin and garlic powder until combined.
-
Add the mango, red onion, jicama, bell peppers, chiles and cilantro to the bowl. Toss gently to coat. Cover and refrigerate at least 30 minutes to let the flavors meld. Adjust seasoning to taste.
-
Serve chilled or at room temperature with your favorite chips.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.