Mango Pico de Gallo

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This Mango Pico de Gallo is so easy to throw together. Simply add juicy mangos, red onion, bell peppers, and cilantro together for a delicious pico de gallo variation. You can enjoy this delicious salsa with tortilla chips, serve it with grilled salmon, or even add it to tacos.

Fresh Mango Pico de Gallo served with tortilla chips.

Tortilla chips with fresh salsa are my absolute weakness. The standard pico de gallo with roma tomatoes, onions and fresh lime juice is always a winner in my book, but I also love to experiment with varieties.

Recently I published this Pineapple Salsa and can guarantee that it was gone VERY quickly. This experiment gave me inspiration to try other pico de gallo variations. And my favorite fruit? Mango.

Enter: Mango Pico de Gallo.

This fresh mango salsa recipe is made using mangos, 2 kinds of peppers, cilantro, red onion, and lime juice. It is so simple, but very refreshing and so delicious when served as a garnishment or by itself as a snack!

Psst… Want a different kind of salsa that is great during the winter months? Try this Cranberry Salsa!

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Why Make this Recipe?

Mango Pico de Gallo served on a tortilla chip.

15 Minutes: This recipe only takes 15 minutes to throw together and absolutely no cooking time. Just chop and serve!
Refreshing: This is a favorite recipe for me in the summertime. It is great in warm weather when you want something sweet and nourishing to snack on!
Versatile: This salsa can be a snack, a topping, or a side dish! You can pair it with Mexican dishes, grilled meats, seafood, or even just chips… the possibilities are endless.

Ingredients to Make Mango Pico de Gallo

Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

Mangos: You can use any kind of mango you’d like, but I use the Tommy Atkins Mango (the common mango variety typically found in US grocery stores). If you are using a smaller variety of mango, you may need to use 3-4 in order to get the same amount. Make sure to use a ripe mango (tips on how to find one are below)!
Red Bell Pepper: You can sub any other color of bell pepper. A red bell pepper will have the sweetest flavor, but may have less crunch. If you want a large texture variation, try a yellow or orange bell pepper!
Red Onion: My favorite variation in salsas. You can also swap this for yellow onion or white onion. If you want to take the onion-y bite out of your onion, soak it in a bowl of ice water for 10 minutes, then drain.
Jalapeño: You can omit the seeds from the jalapeño peppers if you want a less spicy flavor. For a spicier option, use serrano peppers.
Lime Juice: I recommend juicing a fresh lime if possible, for a brighter flavor. Bottled lime juice uses preservatives that can dampen the bright element it brings.

How to Pick the Right Mango

Picking the right mango is easy! Simply give the mangos a squeeze. You want the mango to have a little bit of “give” without being overly squishy. A rock hard mango means it is not ready to eat yet.

How to Cut a Mango Safely

For this recipe, I used a knife to gently cut the skin from around the mango. Then I cut the two large “cheeks” (the fruity parts on the side of the flat, vertical pit) off, then chopped the mango fruit into small pieces.

Alternatively, you can keep the mango unpeeled and cut the cheeks off. Then scoop the mango flesh out with a spoon and chop.

How to Make this Recipe

Making this Mango Pico de Gallo is so easy!! Simply follow the one step below:

Freshly chopped mango, red bell pepper, onion, jalapeño, and cilantro combined in a large bowl to make Mango Pico de Gallo.

Step 1: Chop all of the ingredients into small pieces and add everything into a large bowl.

A bowl filled with freshly mixed Mango Pico de Gallo made with vibrant mango, red bell pepper, onion, cilantro, and jalapeño.

Step 2: Mix to combine.

Mango Pico de Gallo served with tortilla chips.

Step 3: Serve with tortilla chips, tacos, or on salmon/chicken. Enjoy!

Expert Tips

Feel free to add any other ingredients to this that you think sound delicious, including pineapple, avocado, etc.
Keep the salsa refrigerated until it’s time to serve.
This recipe is best made from May through August when mangos are in season. Of course, you can make it any time of year if you can find them in the grocery store! Make sure to use the freshest ingredients. Fresh Mangoes, fresh tomatoes, and fresh cilantro are a game changer when making fresh pico de gallo.
You can use a vegetable chopper to make the prep time on this recipe go by even faster.
This recipe is gluten free and dairy free. It is also low carb, vegetarian, and vegan!

Recipe FAQs

What to Eat With Mango Pico de Gallo?

The options of ways to enjoy this Mango Pico de Gallo are endless!

Serving this recipe with tortilla chips is an obvious solution. The saltiness and crunch of the chips pairs well with the sweetness of the mango. This would be a great snack to serve at the lake house or in front of the pool.

You can also use it as a topping for Mexican recipes, such as burrito bowls, tacos, or quesadillas.

Recently I served it in a bowl with white rice, black beans, pollo asada, guacamole, and tostones. Talk about a delicious meal!

Storage Instructions

You can store leftovers in an airtight container for up to 3 days. Keep an eye on the salsa. If it starts to get watery or the ingredients start to turn brown before that, throw the salsa away.

Can I Eat this Recipe Ahead of Time?

Yes, you can prepare your salsa the day before if you’d like! It is a great make-ahead appetizer to bring as a dish to pass! Keep in mind that the longer the salsa sits, the more the red peppers lose their crunch. If you want a crunchier texture, I would prep a few hours ahead of time instead of a day.

Did you enjoy this recipe for Mango Pico de Gallo? If so, make sure to check out these other recipes I picked out just for you:

If you tried this Mango Pico de Gallo Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!