This easy mango pico de gallo is a fresh salsa that's a perfect balance of sweet, savory, and spicy. With tangy fresh lime juice, ripe tomato, sweet mango, jalapeño, and cilantro, it's a perfect condiment or dip served with tortilla chips or on tacos!
Why You'll Love This Recipe
Juicy ripe mango, bright lime juice, fresh tomatoes, crisp onion, spicy jalapeño, and cilantro combine to create a balanced, delicious Mexican salsa.
It's basically traditional pico de gallo, but mango adds a beautiful, tropical sweetness that makes everyone love this recipe.
This salsa is also not too spicy! Despite the jalapeños, the fresh mango, tomatoes, and other ingredients tame the heat.
It's a versatile condiment. Fresh pico de gallo is excellent on Mexican recipes, but try it in other places too. I love salsa on so many things. Put it on eggs, grain bowls, salads, spoon it onto roasted meats or vegetables, or add it on top of soup!
Plus, It's super quick. Make mango pico de gallo for a snack or appetizer to serve at parties, potlucks, football games, or other events. It's ready in 10 minutes!
What You'll Need for Mango Pico de Gallo
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- Mango You can use fresh mango or canned diced mango here.
- Fresh Tomatoes I typically use roma tomatoes, but you can use any tomato you like, like plum tomatoes or globe tomatoes.
- Onion A white or yellow onion can be used here, or it can be swapped for red onion.
- Garlic If you don't have fresh garlic, just omit it.
- Fresh Jalapeño If you find jalapeño to be too spicy, you can devein and deseed the pepper using the directions below.
- Fresh Cilantro I wouldn't substitute anything for fresh cilantro in this particular recipe.
- Limes I use the juice of 1 to 2 limes. If you don't have access to fresh limes, try bottled lime juice.
- Salt My preference is always kosher salt. Diamond Crystal is my brand of choice. It coats food evenly and is less salty per teaspoon than other brands, making it harder to oversalt your food.
How to Make This Recipe
Step One Finely dice the tomatoes.
Step Two Finely diced the mango.
Step Three If you would like less spicy mango salsa, devein the jalapeño by removing the seeds and membrane first. Slice the pepper in half, then use a spoon to scoop out the white portion of the interior and the seeds.
Step Four Finely dice the onion.
Step Five Chop the cilantro.
Step Six Mince the garlic.
Step Seven Add all ingredients to a mixing bowl.
Step Eight Sprinkle with lime juice and season with salt to taste, and serve! Or, you can let the salsa sit in the fridge for 20 minutes or more for a more concentrated flavor.
Variations and Substitutions
Serrano Peppers Try adding a serrano pepper for a spicier salsa.
Avocado Try adding a little fresh avocado for a creamy twist.
Pineapple You can use pineapple instead of mango for a pineapple pico de gallo.
Milder Salsa Devein and deseed the jalapeno peppers as shown in the directions above.
Traditional Salsa You can make a traditional pico de gallo by leaving out the mango.
Check out this resource on the different types of salsa for more information!
How to Store Mango Salsa
Fridge This salsa is best stored in the fridge in an airtight container for up to 4 days.
Freezer I do not recommend freezing as the texture will become, well, weird.
Pico de gallo is a salsa made with fresh ingredients (also known as salsa fresca or salsa cruda). It is always raw and always made fresh. Salsa, by contrast, is typically blended and often cooked. Read more about it here.
It means "rooster's beak" in Spanish. There are theories that this was originally eaten with pinched fingers, mimicking the shape of a rooster's beak.
While there are different measures of health for individual diets, this pico de gallo has lots of vitamin C, can be hydrating, helps burn fat, has potassium and is low in calories. Check out this article for more information.
How to Serve Fresh Mango Salsa
Mango pico de gallo brings a fresh, fruity flavor to many dishes. It's a perfect salsa to pair with the recipes below!
Enchiladas Spoon it on these Slow Cooker Chicken Enchiladas.
Esquites It's fantastic with esquites, a warm corn salad that's an easy off-the-cob version of elote.
Grilled Meats Serve mango salsa with your favorite grilled meats, like this grilled chicken with cilantro crema!
Eggs One of my favorites! Put a bit on your eggs, or better yet, roll some scrambled eggs in a tortilla with a bit of the salsa!
Salad Try adding a dollop to a taco or steak salad.
Serve it as an appetizer at potlucks, parties, or other events!
- For spicier pico de gallo, skip deveining your jalapeño, or add two.
- Taste your salsa as you go. You may need more salt than you think, but you will want to add it incrementally to avoid oversalting. Add just a bit, taste, then add more if needed, keeping in mind that flavors will intensify as it sits in the fridge.
- If anything seems off balance, try adding more of the other ingredients to balance it. If it's too sweet, add salt or jalapeño. If it's too salty, add more tomato, mango, and lime.
More Salsa Recipes to Try
Easy Mango Pico de Gallo
- 4 roma tomatoes
- 15 ounces mango diced small
- ½ large white onion or 1 small
- 1 jalapeño
- 1 clove garlic minced
- 1 cup cilantro chopped, packed loosely
- ¼ cup lime juice
- kosher salt to taste
- If you would like spicier salsa, finely dice the jalapeño. For milder salsa, devein the jalapeño by slicing in half lengthwise and using a spoon to scoop out the membrane and seeds. Then finely dice the jalapeño and add to the bowl.
- Finely chop the tomatoes and onion and add to the bowl.
- Add the chopped mango and cilantro.
- Add the garlic, lime juice, stir well to combine, and season with salt to taste.
- You can serve this right away, or let sit for 20 minutes or more to let the flavors meld and intensify.
- You can use fresh mango or canned mango. If using canned mango, drain completely before adding it to the salsa.
- You can make this recipe less spicy by using half of a jalapeño or more spicy by adding a second jalapeño.
- Be sure to store pico de gallo in the fridge in an airtight container, or seal the bowl with a fresh piece of plastic wrap each time you take some salsa out of the container. Move to the fridge within 2 hours of making.
- Eat within 4 days of making.
- I do not recommend freezing.
- Taste your salsa as you go. You may need more salt than you think, but you will want to add it incrementally to avoid oversalting.
- If anything seems off balance, try adding more of the other ingredients to balance it. If it's too sweet, add salt or jalapeño. If it's too salty, add more tomato, pineapple, and lime.