Adjusting Heat: For a milder salsa, remove the seeds from the jalapeños. For more heat, consider adding a serrano pepper.
Storage: While this mango pico de gallo benefits from sitting for a little while before serving, it is best eaten the day it’s made. That said, leftovers will still be delicious. Store in an airtight container in the refrigerator for up to 3 days.
This refreshing Mango Pico de Gallo is the perfect blend of sweet, spicy, and tangy flavors. Made with juicy mangoes, crisp veggies, and tangy lime juice, it’s a quick and easy salsa that pairs perfectly with chips, tacos, and grilled meats. A must-make summer recipe!
Pico de Gallo With A Tropical Twist
I love a classic pico de gallo—a fresh, chunky Mexican salsa made with raw onions, tomatoes, cilantro, lime juice, and salt. Also known as salsa cruda (raw salsa), it has no oil, dairy, or fancy ingredients, making it the perfect light and refreshing dip you can enjoy all summer long.
While the traditional version is a warm-weather staple in our house, this mango pico de gallo recipe gives it a fun, tropical twist. Juicy mangoes add a burst of sweetness that balances beautifully with the heat of jalapeños and the tang of lime. It’s the kind of salsa that disappears fast—bright, sweet, tangy, and spicy all in one bite. You’re going to love it.
Two Tricks For The Best Pico De Gallo
You could say that this mango pico de gallo hardly requires a recipe: finely dice some fruit and veggies, toss with lime juice, season with salt, and you’re done. But after testing what feels like hundreds of bowls of pico de gallo, I’ve picked up a few simple tricks that really elevate it.
First, let the raw onions marinate in lime juice for 10 minutes. This quick maceration (or semi-pickling) tones down their sharpness and brings out a subtle sweetness. Second, after mixing the salsa, give it at least 30 minutes in the fridge. This resting time allows the flavors to meld and makes every bite more vibrant and delicious.
Follow these steps and you’ll have a pico de gallo that rivals even the best taqueria versions.
Notes On Key Ingredients
Mangoes: Choose ripe but not mushy mangoes so the flesh doesn’t fall apart. For a contrast in textures and flavor, I like to use one riper, sweeter mango and one less ripe, not-so-sweet mango.
Tomatoes: The star of a classic pico de Gallo, tomatoes play a starring role in this version, too. Try and use red roma tomatoes that are ripe but firm enough for you to dice. If they’re too soft or have sunken spots around the edges, they’ll turn to mush when you try to cut them. In peak tomato season, I love using heirlooms or other juicy varieties that add even more flavor. Tip: a serrated paring knife makes dicing tomatoes a whole lot easier.
Red Onion: White onions are more traditional in a pico de gallo but I find red onions provide a lovely sharp contrast to the sweetness of the mangoes, and they also hold up well after sitting in the juices form the tomatoes and limes.
Jalapeños: Not all pico de gallos include a spicy pepper but I like the slight kick they add. You can use Serrano peppers or jalapeños. I used two jalapeños in this recipe and the heat was barely detectable. Just me or are jalapeños no longer spicy? Serrano peppers will definitely add more heat but for a spicier jalapeño, don’t remove the membrane or seeds.
Fresh Herbs: Cilantro is traditional and pretty essential for adding the unique bright flavor to the pico. But if you have an aversion to cilantro, feel free to experiment with parsley or mint.
Lime Juice: Lime juice is essential in a pico de gallo. Not only will it add a delicious tang to the salsa, but more importantly, it’s what helps soften the texture of the raw fruit and veggies, making it more tender and juicy.
Variations
Add avocados —> Definitely not a traditional pico ingredient but technically neither are mangoes.
Make it a classic pico de gallo —> Not a fan of mango but now you’re craving pico de gallo? Simply omit the mango and add a few more diced tomatoes—delish!
Add pineapple —> Dice up a cup or two of sweet and juicy pineapple and throw it in—so good!
Tips For Buying Juicy Limes
Like everything else right now, limes are stupidly expensive and there is nothing more frustrating than a juice-less lime.
I have no scientific proof of this, but there are three things I look for when buying limes and they never fail. Firstly, the lime should have a smooth, shiny skin, not bumpy, rough or with brown spots. Secondly, the lime should be light green, not dark green. Lastly, the lime should feel fairly soft when you give it a gentle squeeze.
Inevitably you might occasionally end up with a hard lime. If this happens, press and roll it on the counter until you can feel it soften and you can smell the natural oils burst through the skin.
How to Make Pico de Gallo
Marinate the onion and jalapeños: Dice the red onion and jalapeños and place in a large mixing bowl. Add lime juice and salt and set aside to marinate for 5 to 10 minutes.
Prepare other ingredients. Dice the tomatoes and mangoes and into small, uniform pieces. Finely chop the cilantro.
Combine: Add the diced tomatoes, mangoes and chopped cilantro to the bowl. Gently toss everything together until well combined. Refrigerate for 15 to 30 minutes to allow the flavors to meld (chilling is optional, but recommended).
Tips for the Best Mango Pico de Gallo
Choosing Mangoes: Ensure your mangoes are ripe but firm to prevent a mushy texture.
Adjusting Heat: For a milder salsa, remove the seeds from the jalapeños. For more heat, consider adding a serrano pepper.
Storage: While this mango pico de gallo benefits from sitting for a little while before serving, it is best eaten the day it’s made. That said, leftovers will still be delicious. Store in an airtight container in the refrigerator for up to 3 days.
What Is The Difference Between Salsa And Pico de Gallo?
Pico de gallo (also called salsa fresca) is a chunky mix of fresh tomatoes, onions, jalapeño, lime juice, and cilantro—with very little liquid. Salsa, on the other hand, is typically blended and can be either fresh or cooked, resulting in a smoother, more saucy texture. Both are delicious and often made with similar ingredients, but the main difference comes down to texture and moisture. Think of pico as the fresher, chunkier cousin to classic salsa.
Serving Suggestions
For a delicious fresh snack or appetizer, I love pairing this mango pico de gallo with tortilla chips or pita triangles for scooping. But just like a regular salsa, this sweet and savory mango pico de gallo is also excellent for serving alongside grilled meats, fish or tacos. It’s also a great addition in rice salad bowl. Here’s a few ideas:
Tacos: Perfect topping for every taco variety out there. Try it on fish, steak, shrimp, or grilled chicken tacos.
Grilled Meats: Complements grilled steak, pork chops, or chicken breasts.
2large ripe but not mushy mangoes, peeled and diced
1/2cupfinely chopped cilantro, leaves and tender stems,finely chopped
Instructions
In a medium mixing bowl, combine the chopped onion, jalapeños, lime juice and salt. Let it marinate for 5 to 10 minutes while you chop the rest of the ingredients.
Add the diced the tomatoes, mangoes, and cilantro to the bowl and gently stir to combine.
Refrigerate for 15 to 30 minutes to allow the flavors to meld (chilling is optional, but recommended).
Notes
Choosing Mangoes: Ensure your mangoes are ripe but not too soft to prevent a mushy texture.
Adjusting Heat: For a milder salsa, remove the seeds from the jalapeños. For more heat, consider adding a serrano pepper.
Storage: While this mango pico de gallo benefits from sitting for a little while before serving, it is best eaten the day it’s made. That said, leftovers will still be delicious. Store in an airtight container in the refrigerator for up to 3 days.
Join the Conversation