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Mango Pico De Gallo

Serve this fresh mango pico de gallo recipe as a tasty dip or topping for chicken or fish. The sweet and spicy salsa tastes so good you may just eat it with a spoon! 

Mango pico de gallo in a bowl.

Why You’ll Love This Recipe

Mango pico de gallo features ripe and juicy mango, jalapeño peppers, onion, tomato, and fresh lime juice to create a delicious side dish, topping, or garnish.

Where Does Mango Salsa Originate from?

The culinary expertise of combining raw vegetables and fruit for salsa can be traced back to pre-Columbian times in Central and South America. Salsa was a staple throughout history in Aztec, Mayan, and Incan cuisine.

Ingredients You’ll Need

Ingredients for mango salsa.
  • Onion: I enjoy the sharpness of red onion, but you can replace them with green onion, shallot, or white onion.
  • Jalapeño: When preparing salsa for a large gathering, jalapeños are my go-to since they tend to be less spicy, but Fresno chiles produce a similar result. Try serrano or habanero peppers if you want more heat.
  • Lime: Include the lime zest and lime juice from two limes to flavor the mango pico de gallo.
  • Olive OilOlive oil works alongside the citrus to balance the flavor of the dip
  • Cilantro: Finish the salsa with finely chopped fresh cilantro. 
  • Tomato: I use deseeded Roma tomatoes since they have less liquid than other varieties.
  • Mangos: Ripe mangos produce the best results.
  • Spices: Lightly season the mango salsa with salt and black pepper.

Additions and Substitutions

  • I suggest using bell peppers instead of jalapeños if you think the salsa will be too spicy.
  • The diced mango adds natural sweetness, but stir in a little agave nectar or honey for a sweeter dip.
  • Add ingredients like chopped avocado, strawberries, pineapples, or black beans.

How to Make Mango Pico De Gallo

The full recipe with measurements is in the recipe card below.

Step 1: Add onion, jalapeño pepper, lime juice, lime zest, olive oil, salt, black pepper, and cilantro to a serving bowl, and stir to combine.

Ingredients for mango pico de gallo in a bowl.

Step 2: Then, gently fold in the tomatoes and mangos, careful not to over mix. Then, store it in the fridge for 1-2 hours before serving it for maximum flavor.

Ingredients for mango pico de gallo in a bowl.
Mango pico de gallo on a plate.

Expert Tips

  • Chop the ingredients as finely and evenly as possible with a chef’s knife for the perfect bite, or use a vegetable chopper to reduce some of the work. The mango pieces will be slightly larger than the vegetables, but that’s okay.
  • If you need help preparing the mangos for the salsa, check out these tips and tricks for how to cut a mango.
  • Make the salsa at least 30 minutes ahead of time. Then, transfer it to the fridge until you are ready to eat for the best results; it is worth the wait! 

How to Select a Ripe Mango

A bowl of mangos.

Ripe, not overly ripe, mangos work best for salsa recipes, and here’s how to find them!

  • Appearance: Color is more of an indicator of the type of mango and has less to do with ripeness. Instead, look for a more rounded shape.
  • Touch: The outside of the mango should feel soft but not mushy.
  • Smell: A ripe mango will have a fruity aroma near the stem.

If you enjoy this dip, try one of these homemade salsa recipes!

Mango pico de gallo in a bowl.

Serving Suggestions

What to do with the Leftovers

  • How should I store the leftovers? If you end up with any leftovers (I highly doubt you will), the mango pico de gallo will keep in the fridge for up to 3 days stored in an airtight container.

More Mango Recipes:

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Mango pico de gallo in a bowl.

Mango Pico De Gallo

Tressa Jamil
Serve this fresh mango pico de gallo recipe as a tasty dip or topping for chicken or fish. The salsa tastes so good you may just eat it with a spoon! 
5 from 2 votes
Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer, Dip, Salsa, Side Dish
Cuisine American
Servings 8 Servings
Calories 67 kcal
Ingredients
  
  • ½ red onion, finely diced
  • 1 jalapeño pepper, stem and seeds removed, finely diced
  • 1 teaspoon lime zest
  • lime juice, 2 limes
  • 1 tablespoon olive oil
  • ¼ cup fresh cilantro, finely chopped
  • 1 Roma tomato, deseeded, and finely diced
  • 3 mangos, peeled and chopped
  • kosher salt, to taste
  • black pepper, coarse ground, to taste
Instructions
 
  • Add onion, jalapeño pepper, lime juice, lime zest, olive oil, salt, black pepper, and cilantro to a serving bowl, and stir to combine.
  • Then, gently fold in the tomatoes and mangos, careful not to over mix. Then, store it in the fridge for 1-2 hours before serving it for maximum flavor.
Notes
Serving Size: ¼ Cup
Expert Tips:
  • Chop the ingredients as finely and evenly as possible with a chef’s knife for the perfect bite, or use a vegetable chopper to reduce some of the work. The mango pieces will be slightly larger than the vegetables, but that’s okay.
  • If you need help preparing the mangos for the salsa, check out these tips and tricks for how to cut a mango.
  • Make the salsa at least 30 minutes ahead of time. Then, transfer it to the fridge until you are ready to eat for the best results; it is worth the wait! 
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Serving | Calories: 67 kcal | Carbohydrates: 13 g | Protein: 1 g | Fat: 2 g | Saturated Fat: 0.3 g | Polyunsaturated Fat: 0.3 g | Monounsaturated Fat: 1 g | Sodium: 33 mg | Potassium: 165 mg | Fiber: 2 g | Sugar: 11 g | Vitamin A: 970 IU | Vitamin C: 30 mg | Calcium: 12 mg | Iron: 0.2 mg
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!
5 from 2 votes (2 ratings without comment)
Recipe Rating