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This Mango Pico de Gallo is fresh, colorful, and packed with sweet and savory flavors. Juicy mango, tomatoes, red onion, jalapeño, cilantro, and lime come together to create a simple salsa that’s perfect for tacos, grilled meats, seafood, or scooping up with tortilla chips. It’s easy to make, ready in minutes, and always a crowd favorite.
Fresh salsas are one of my favorite ways to add flavor to a meal without much effort. This mango pico de gallo is one I make often during the warmer months because it’s light, refreshing, and goes with almost everything. The sweetness of the mango pairs perfectly with the lime, cilantro, and jalapeño, making every bite bright and flavorful. It’s also one of those recipes that disappears quickly whenever I serve it to family and friends.
What Is Mango Pico de Gallo?
Mango pico de gallo is a fruity variation of traditional pico de gallo. It combines fresh diced mango with tomatoes, onions, cilantro, lime juice, and jalapeños for a sweet and tangy salsa that’s perfect for topping tacos, grilled chicken, grilled fish, shrimp, or serving as a dip.
Recipe Overview
Key Ingredients
Below are the ingredients for this mango pico de gallo recipe. Full measurements are listed further down in the recipe card.
- Mango: The star of the recipe. Choose a ripe mango that is slightly soft to the touch for the best flavor and texture.
- Tomatoes: Fresh tomatoes add juiciness and balance the mango’s sweetness.
- Red Onion: Provides crunch and a mild, sharp flavor that complements the fruit.
- Jalapeño: Adds a subtle kick. Remove the seeds for a milder salsa.
- Bell Pepper: Adds extra crunch and color.
- Fresh Cilantro: Brings freshness and classic pico de gallo flavor.
- Lime Juice: Brightens all the ingredients and helps bring everything together.
- Smoked Paprika: Adds a subtle smoky flavor that pairs beautifully with the sweet mango.
How To Make Mango Pico De Gallo
Prepare the Ingredients: Peel and dice the mango, dice the tomatoes, onion, bell pepper, and jalapeño, and chop the cilantro.
Combine Everything: Add all of the ingredients to a large mixing bowl.
Mix and Season: Gently stir until well combined. Taste and adjust the lime juice and salt as needed.
Serve: Serve immediately or chill for 15 to 30 minutes to let the flavors blend.
What to Serve with Mango Pico de Gallo
This fresh salsa pairs well with:
- Grilled chicken, like this honey mustard grilled chicken
- Grilled Lemon Shrimp
- Fish tacos like this salmon tacos recipe
- Blackened Salmon
- Grilled Steak
- Chicken Street tacos
- Chicken Burrito Bowl
Variations
- Add Avocado: Diced avocado makes the salsa extra creamy and satisfying.
- Make It Spicier: Leave the jalapeño seeds in or add a second jalapeño.
- Add Cucumber: Diced cucumber adds extra crunch and freshness.
- Use Pineapple: Swap some or all of the mango for pineapple.
- Add Black Beans: For a heartier salsa, stir in drained black beans.
Common Mistakes to Avoid
- Using Under-ripe Mangoes: Ripe mangoes provide the best sweetness and texture.
- Overmixing: Stir gently to keep the mango pieces intact.
- Skipping the Lime Juice: Fresh lime juice balances the sweetness and ties all the flavors together.
- Making It Too Far Ahead: The salsa is best enjoyed within a day while the ingredients remain fresh and crisp.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days.
The salsa may release some liquid as it sits. Simply stir before serving.
Common Questions
Yes. It can be made a few hours ahead and stored in the refrigerator until ready to serve.
Fresh mango is recommended for the best texture, but thawed frozen mango can work if drained well.
It has a mild kick from the jalapeño. For a milder version, remove the seeds and membranes.
You May Also Like
- Smash Burger Tacos
- Dill Pickle Potato Salad
- Olive Oil Bread Dip
- Peach Burrata Salad
- Copycat Cane’s Sauce
Thank you so much for being here and for cooking along with me. If you try this recipe, I’d love to hear how it turned out. Leave a comment and ⭐️ rating below.
Mango Pico de Gallo (Easy Fresh Mango Salsa)
Ingredients
- 1 large mango, peeled and diced (or 2 medium- about 1.5 cups)
- 1 cup diced cherry tomatoes, or about 2 medium tomatoes
- 1/2 red onion, diced (about 1/2 cup)
- 1 jalapeños, seeded and diced
- 2 garlic cloves, minced
- 1/3 cup chopped cilantro leaves
- 1 lime, large-juiced
- ½ cup diced bell pepper, seeded
- 1/4 teaspoon smoked paprika
- salt to taste
Instructions
- Start by washing and prepping all the ingredients.
- Add the diced ingredients to the bowl. (1 large mango, 1 cup diced cherry tomatoes, 1/2 red onion, 1 jalapeños, 2 garlic cloves, 1/3 cup chopped cilantro leaves, ½ cup diced bell pepper).
- Drizzle the 1 lime juice and add in the 1/4 teaspoon smoked paprika and salt to taste. Mix to combine. Adjust the salt and lime if needed.
- Serve and enjoy
Notes
- Adjust the lime juice and salt to your taste.
- Use ripe but firm mangoes for the best texture.
- For extra heat, add additional jalapeño or a pinch of cayenne pepper.
- Chill for 15 to 30 minutes before serving if time allows.
- Stir before serving if any liquid collects in the bowl.
- Best enjoyed within 24 hours of making.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
