Mango Pico de Gallo Recipe (Fresh Mango Salsa)

Why We Love This Recipe

• Sweet and Spicy Balance: Ripe mango brings natural sweetness that pairs beautifully with jalapeño heat and fresh lime. We love it in this Mango Slaw Recipe, too!
• No Cooking Required: Everything is chopped and mixed in one bowl, making it perfect for quick meals or last-minute gatherings. Just like this Cowboy Caviar!
• Fresh, Colorful Presentation: The bright yellow mango and red tomatoes make this salsa visually stunning on tacos or party platters.
• Versatile Topping: It works equally well with seafood tacos, grilled chicken, tortilla chips, or rice bowls.

Key Ingredients

Here's everything you'll need to make this easy mango pico de gallo recipe.

• Roma Tomatoes: Firm tomatoes help keep the salsa chunky and fresh instead of watery.
• Fresh Mango: Choose ripe but firm mango for sweetness and texture. Soft mango may break apart when mixed.
• Red Onion: Adds a crisp bite and color that balances the fruit's sweetness.
• Jalapeños: Fresh jalapeños provide mild heat. Remove the seeds for a milder salsa.
• Fresh Cilantro: Adds a brightness that brings the salsa together.
• Fresh Lime Juice: The citrus element that brightens all the flavors and keeps the salsa tasting fresh.
• Kosher Salt: Helps draw out natural juices and enhances the flavor of the tomatoes and mango.

A full ingredient list with exact measurements can be found in the recipe card below.

Substitutions & Variations

• Roma Tomatoes: Substitute cherry tomatoes or Campari tomatoes for similar sweetness and texture.
• Fresh Mango: Pineapple or peaches create a similar sweet salsa variation.
• Red Onion: White onion offers a milder flavor typical in traditional Mexican pico de gallo.
• Flavor: Add a little orange juice or zest for a tropical variation.
• Spice: Swap jalapeños for serrano peppers for a spicier salsa.
• Presentation: Serve the salsa in small glasses or cups for an easy appetizer at parties.
• Kid-Friendly: Remove peppers completely for a sweet fruit salsa children enjoy.

How To Make Mango Pico de Gallo Recipe

STEP ONE: Prepare the Produce

Dice the tomatoes and mango into small, even pieces. Finely dice the red onion and jalapeños, then chop the cilantro.

STEP TWO: Combine the Ingredients

Add the diced tomatoes, mango, red onion, and jalapeños to a large mixing bowl.

Drizzle fresh lime juice over the mixture.

STEP THREE: Add Cilantro and Toss

Add fresh cilantro, and sprinkle with kosher salt. Gently toss to combine.

STEP FOUR: Rest and Serve

Allow the pico de gallo to sit for about five minutes so the flavors blend.

Serve with tortilla chips or your favorite tacos.

Storage

Store mango pico de gallo in an airtight container in the refrigerator for up to two days. Stir before serving because the natural juices settle at the bottom. Freezing is not recommended since the tomatoes and mangoes will lose their texture.

Mango Pico de Gallo Recipe FAQs

📖 Recipe

Mango Pico de Gallo Recipe (Fresh Mango Salsa)

Jami Powell

Mango Pico de Gallo Recipe is a fresh salsa recipe that combines juicy mango, roma tomatoes, and lime juice for bright flavor, no-cook simplicity, and quick taco topping convenience. This salsa fresca recipe pairs well with seafood, grilled meats, or tortilla chips.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Rest 5 minutes mins

Total Time 15 minutes mins

1x2x3x

Course Appetizer, Dip

Cuisine Mexican

Servings 6

Calories 70 kcal

Equipment

• ▢
  Cutting board
• ▢
  Sharp chef's knife
• ▢
  Large Mixing Bowl
• ▢
  Spoon or spatula

Ingredients

  

1x2x3x

• ▢ 3 cups Roma tomatoes diced (about 4 medium tomatoes, seeded if watery)
• ▢ 2 cups ripe mango diced (about one large mango)
• ▢ 1 cup red onion finely diced
• ▢ 2 jalapeños seeded and finely diced
• ▢ ½ cup fresh cilantro chopped
• ▢ 6 tablespoons fresh lime juice about 3 limes
• ▢ ½ teaspoon kosher salt or to taste

Instructions

 

• Dice the tomatoes and mango into small, even pieces. Finely dice the red onion and jalapeños, then chop the cilantro.
• Add the tomatoes, mango, red onion, and jalapeños to a large mixing bowl. Drizzle the lime juice over the mixture.
• Add the chopped cilantro and sprinkle with kosher salt.
• Gently toss everything together until evenly combined. Let the pico sit for about 5 minutes so the lime juice and salt bring the flavors together.

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Notes

Cooking Notes

For the best flavor, use ripe but firm mango and freshly squeezed lime juice. Allow the salsa to rest for a few minutes so the salt and citrus pull out natural juices.

Tips for Best Results

• Dice ingredients evenly so the salsa scoops easily with chips.
• Use firm Roma tomatoes to keep the salsa chunky.
• Let the salsa sit briefly so the flavors blend.

How to Know It’s Ready

The salsa should look bright and glossy with evenly mixed ingredients. The mango and tomatoes should hold their shape while releasing a small amount of juice.

Nutrition

Calories: 70kcalCarbohydrates: 17gProtein: 2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 286mgPotassium: 446mgFiber: 3gSugar: 12gVitamin A: 1763IUVitamin C: 44mgCalcium: 28mgIron: 1mg

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