This easy mango pico de gallo recipe is a delicious chunky salsa that combines sweet and spicy flavors. We use a traditional mixture of tomatoes, onion, lime, and cilantro but add in juicy mango. This is about to become your favorite homemade pico de gallo recipe!
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This pico recipe is a fun twist on a classic recipe and is perfect for summer pool parties and picnics. The combination of refreshing, acidic, spicy, and sweet all-in-one bite is simply divine. Grab a handful of tortilla chips and dive right in!
📖Why This Recipe Works
When making a tropical salsa you want to ensure it has the right balance of flavors. Not too sweet is key! This fresh mango salsa is balanced by spicy jalapeno peppers and meaty tomatoes. It really is so simple!
Speaking of simple ingredients, other than our tropical twist. No fancy or extra ingredients are required.
Roma Tomatoes - Plum tomatoes are a classic choice for pico de gallo because they typically have fewer seeds and a smaller core, making them easy to dice. If you live in a place with local fresh tomatoes and they’re in season, any tomato can be used for pico de gallo.
Fresh Mangoes - You’ll want to use fresh ripe mangoes, not frozen mango, for this recipe. A ripe and ready-to-eat mango should yield slightly to pressure when gently squeezed. It's not ripe if it's as hard as a rock.
Jalapenos - Jalapeno peppers add both color and flavor to this salsa. Jalapenos are the classic choice for spicing up pico de gallo. If you want a spicier salsa, however, you can substitute Thai chilis or serrano peppers.
For an extra spicy salsa use habanero peppers. For mild salsa, swap out the hot peppers for a mild red bell pepper. Use 2 tablespoons chopped.
Limes- Fresh lime juice provides acidity to the salsa. If you’ve ever enjoyed a bowl of pico de gallo with a handful of tortilla chips, you know that the acidity is a hallmark of this dish.
Red Onion- I typically use red onion in my salsa recipes. But you can use a white onion if you prefer.
⏲️ How to Make Mango Pico
This delicious salsa is easy to make, and the best part is you can be digging in less than 5 minutes!
Add your diced mango, tomatoes, jalapeno pepper, red onion, and cilantro to a large bowl and stir.
Add the fresh lime juice.
Season the fresh salsa to taste with salt. I generally do not add black pepper to this recipe.
🥗How to Use Mango Pico de Gallo
- Served with tortilla chips, this salsa is absolutely delicious on its own.
- It goes well with a variety of Mexican dishes, from traditional tacos to rice bowls. I really love it on fish tacos.
- It's also fantastic and flavorful topping with grilled steaks, poultry, and fresh seafood.
- Try it on my beet poke bowl.
To hasten ripening, place mangos in a paper bag at room temperature for about 2 days, or until the mangos are ready. Mangos can be refrigerated once mature to slow the ripening process for many days.
Leftover pico de gallo can be kept in an airtight container in the refrigerator for up to three days. When making in advance I don't add the lime juice until serving as it will begin to break down the tomatoes making them a bit mushy.
More Salsa Recipes
💭 Frequently Asked Questions
I don’t recommend freezing pico de gallo. It is best served fresh within a few days after making it.
If you want to substitute something else for the mango try papaya, pineapple, or stone fruit like nectarines or peaches.
While not my first choice you can use cherry tomatoes in this recipe.
📖 Printable Recipe Card
Mango Pico de Gallo
- 1 ½ cups fresh mango peeled and diced
- 1 cup Roma tomatoes diced
- ⅓ cup red onion
- 1-2 jalapenos minced
- 2 Tablespoons fresh lime juice about 1 large lime
- ¼ cup cilantro chopped
- kosher salt to taste
- Cut the tomatoes, mango, onion, and jalapenos into small, evenly sized chunks. Place them in a large bowl and ass the lime juice. Be sure to add all the tomato juice.1 ½ cups fresh mango, 1 cup Roma tomatoes, ⅓ cup red onion, 1-2 jalapenos, 2 Tablespoons fresh lime juice
- Finely chop the cilantro and add it to the bowl. Stir the ingredients together until they are well combined. Season to taste with salt. Add more jalapeno if not spicy enough.¼ cup cilantro chopped, kosher salt to taste
- Serve the mixture immediately, or store it in an airtight container in the refrigerator until you're ready to eat. For the best taste and freshness, consume within three days.
- For a spicier pico de gallo substitute either serrano peppers or a single habanero pepper.