Made with fresh mango, papaya, ginger, toasted coconut and jalapeno, this tropical pico de gallo is the ultimate warm-weather dip. The ripe fruits give it just the right touch of sweetness while the kick of jalapeno and ginger add a little heat for the perfect fruity pico de gallo.
Is there anything more summery than enjoying a big bowl of fresh pico de gallo on the patio with a drink in hand? For me, that’s the definition of summer, and I’m excited to share this amazing tropical pico de gallo recipe with you. If you’re like me, this will quickly become one of your favorite go-to summer recipes.
When I first developed this tropical pico de gallo recipe, I originally planned to make a simple mango salsa for our Cinco de Mayo party, but as I was shopping for ingredients, I saw these ripe papayas next to the mangoes. My brain instantly went into overdrive. I knew I had shredded coconut in the fridge and thought a tropical pico de gallo would make for a fun spin on your typical mango salsa.
How to Make Tropical Pico de Gallo
Besides being tropically delicious, this fruity pico de gallo is also easy to make. We start by peeling the mango with a paring knife and dicing the fruit into small, bite-size chunks. Then, we half the papaya, scoop out the seeds with a spoon and dice the fruit like we did with the mango.
To amp up the coconut flavor, we toast the coconut over medium heat until it browns. Don’t feel like you need to brown every shred of coconut. Just as long as about half the coconut browns and turns fragrant, you’re good.
Now we mix together our mango, papaya and toasted coconut and add freshly grated ginger, red bell pepper, jalapeno, red onion, cilantro, a touch of salt and a generous squeeze of lime to the mix. Pop this delicious fruity pico de gallo into the refrigerator to allow the flavors to meld and serve with plenty of tortilla chips.
How to Serve Tropical Pico de Gallo
As you can probably guess, this collection of ingredients makes for such a fresh-tasting salsa. Think summer in a bowl. Oh, and in case you’re wondering, my friends inhaled this dip at the party, so I can confirm it’s quite the crowd-pleaser.
Of course, this fruity pico de gallo is delicious as a dip on its own, but it’s also great on blackened salmon tacos. I’m sure it’d be tasty spooned over grilled chicken or served in a burrito bowl as well.
So throw together a big bowl of this pico de gallo and grab a seat on the patio. I hope you enjoy this recipe as much as I do.
Perfect Pairing for Tropical Pico de Gallo
The jalapeno gives this tropical pico de gallo a spicy kick, so I love pairing this with an American IPA. If you plan to spoon this over blackened salmon tacos like we did, a saison is also nice. For wine, a sauvignon blanc with its tropical fruit flavors matches perfectly. Of course, a margarita is another obvious choice.
When you find yourself craving a bowl of the fresh, fruity pico de gallo, I hope you give this recipe a try. Please let me know how you enjoyed this tropical pico de gallo recipe in the comment section and don’t forget to sign up for my newsletter. You can also catch me on Instagram, Pinterest, Facebook and Twitter.
Cheers!
Looking for Other Mexican-Inspired Dishes? Check Out These Burrata and Bubbles Recipes.
- 20-minute red enchilada sauce
- Chipotle-roasted tomato salsa
- Blood orange margarita
- Jamaican jerk salsa
- Jerk chicken enchiladas
Tropical Pico de Gallo
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 8-10 servings 1x
Description
Made with fresh mango, papaya, ginger, toasted coconut and jalapeno, this tropical pico de gallo is the ultimate warm-weather dip. The ripe fruits give it just the right touch of sweetness while the kick of jalapeno and ginger add a little heat for the perfect fruity pico de gallo.
Ingredients
1/4 cup shredded coconut, toasted
2 mangoes, diced
2 papayas, diced
1/2 red bell pepper, diced
1/2 cup red onion, diced
1 jalapeno, diced
1 tablespoon ginger, freshly grated
1 tablespoon fresh cilantro, chopped
1/2 teaspoon salt
1 lime, juiced
Instructions
- While you’re chopping the ingredients, toast the coconut like the multitasking pro you are.
- In a bowl, stir together the mango and papaya. Add in red bell pepper, red onion and jalapeno, and then stir in the ginger, cilantro, salt and lime juice.
- Refrigerate for at least an hour. Serve as an appetizer with chips or use as a delicious topping.
- Category: Appetizers
- Method: No Cook
- Cuisine: Mexican
Keywords: pico de gallo, tropical pico de gallo, mango pico de gallo, mango salsa
This sounds delicious! I LOVE mango salsa and the addition of the papaya and coconut really kicks this up a notch! Happy summer!
Thank you so much! So glad we’re finally on the cusp of summer.
This looks so good. I love traditional pico. Could eat it for days! So, this tropical version is sure to be a hit at my house! Also, love the suggestion to use it on tacos! Another one of my favorite foods 🙂
★★★★★
Right? I just love how fresh tasting pico is. Hope you love it!
The coconut, mangos, and papayas certainly make this feel tropical. This pico de gallo with be fantastic on some fish tacos!
★★★★★
Totally! I feel like fish tacos just add to the tropical vibe. 🍹🌮🏖
I love the combination of tropical flavors! I’ve never had a pico with papaya…what a great idea! And, the toasted coconut totally takes it to the next level! So perfect for summer parties! I’m right there with you on the patio with this beautiful pico de gallo and drink in hand! Cheers! 🙂
★★★★★
I think you’ll love the papaya addition! It’s tasty.
what a fun idea! i am so excited to be getting into spring and all the fresh wonderful flavors. mango is one of my favorite fruits ever, and perfect with the coconut.
★★★★★
Totally! Anything with tropical fruit always tricks me into thinking I’m at the beach, so I’m a fan. 😀
Yum! This looks fresh, vibrant and delicious. The perfect appetizer for these warm spring evenings ahead of us!
★★★★★
Thank you! It’s definitely perfect for those patio nights.
Unfortunately I can’t have too much coconut, but this is sounding SO GOOD to me right now!
★★★★★
Feel free to leave out the coconut. You’ll still have a delicious pico without it!
Such a bright, colourful and delicious dip! Just give me some of that and a Margarita and I’m a happy gal! Perfect for the warmer weather ahead!
★★★★★
I’m so there with you! 🍹
Ooh I am loving this tropical twist! Looks super delicious and fresh!
★★★★★
Thanks, Tammy! 😀
Pass me the chips this pico sounds amazing. Now if it will bring me to the beach 😉
★★★★★
If only! At least this pico makes it easy to pretend. 😀🏖
I can’t wait to make this when the weather gets warmer!! I see lots of tortilla chips and tacos in my future!!
★★★★★
That sounds like a good plan to me!
Love a good Pico de Gallo and what a fun tropical vacation! Perfect for these warm months coming up! Thanks so much for sharing :).
You’re so welcome!
This salsa sounds AMAZING! I think I’d like to pair this with my favorite sauvignon blanc. Perfect for spring and summer! Cant wait to try this!
★★★★★
Thanks, Amanda! It really is the perfect pico for the warm months. 😎