Easy Mango Pico de Gallo

A white bowl of mango pico de gallo surrounded by tortilla chips, limes, cilantro, and a pink linen.

Mango pico de gallo is a fresh salsa that's a perfect balance of sweet, savory, and spicy. Tangy lime juice, ripe tomato, sweet mango, jalapeno, and cilantro create a perfect condiment or dip served with everything from Mexican dishes to eggs to salads!

5 from 88 votes

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Course: Condiment, Sauce, Side Dish, Snack

Cuisine: Mexican, Tex-Mex

Prep Time: 10

Total Time: 10

Servings: servings

Calories: 44kcal

Equipment

Ingredients

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

Instructions

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.

Notes

General

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.

Storage

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.

Nutrition