This Mango Pico de Gallo is the epitome of summer. It is juicy and full of fresh tangy flavors. The mango adds a bit of sweetness that pairs perfectly with the vegetables in a traditional pico de gallo. Perfect on tacos, salads, bowls, or with chips, it is addicting. All you are missing is a spicy margarita!
Pico de gallo is probably one of my favorite variations of salsa. What about you? I just love the chunky texture and I am actually a big fan of raw onions (especially when it comes to Mexican food).
You may be asking yourself… mango? Why mango in pico? Well not only is mango my favorite fruit, it happens to pair perfectly with pico de gallo.
The mango adds a touch of sweetness and puts a fun twist on traditional pico de gallo. It also just screams summer even more with the addition of a tropical fruit. Serve it with this blackberry jalapeño margarita for the perfect summer duo.
This mango pico de gallo is simple, fresh, and healthy, like my Mexican Pickled Onions. But it definitely does not lack in the flavor department. It is sweet, tangy, and a little spicy from the jalapeño.
I like to serve it with tortilla chips as a snack or load it up on a fresh salad. It is so good, I don’t think you can go wrong with how you serve it.
- This mango pico de gallo is loaded with fresh vegetables and fruit.
- This recipe is gluten-free, dairy-free, keto, low carb, and vegan.
- This pico is ready in 10 minutes or less. The most time consuming part is prepping and chopping the vegetables.
- Mango pico de gallo can be served with chips, on tacos, salads, or bowls.
- This pico is perfect for summer time because it is light, fresh, cool, and requires no cooking.
- This dip is great to serve at a Super Bowl party as an appetizer.
- Cherry Tomatoes: I use cherry tomatoes because I prefer the flavor. Roma tomatoes will work too.
- Red Onion: Swap for white or yellow onion.
- Jalapeños: The spiciest parts of the pepper are the seeds and lighter colored membrane inside of it. These can be removed by running a small paring knife along the inside. However, if you want to make your pico extra spicy, do not remove the seeds and membrane.
- Limes: Depending on the size of your limes you may use one or two. I like my pico de gallo extra limey so I typically use two. I recommend tossing the salsa with one and then tasting it. Add another to taste.
Helpful Equipment & Tools
- Fullstar Vegetable Chopper: This chopper is the key to cutting down the prep time for this recipe. I highly recommend it and use it almost daily. For this recipe, I use the smaller blade. You will get perfectly chopped pico de gallo.
- IMUSA USA J100 -00285 Lime Squeezer: This inexpensive lime squeezer will help you extract the most juice. This is definitely a tool you need in your kitchen collection.
- Duralex LYS Mixing Bowl Set: These glass mixing bowls are perfect for prepping and baking. I use them in all of my recipe ingredients shots, run them through the dishwasher, and I have not had any issues with chipping.
- Toss all of the ingredients together and enjoy!
Step by Step
Step 1: Add all of the ingredients into a mixing bowl.
Step 2: Fold until well combined. Taste and add more salt or lime if desired.
Make Ahead & Storage
- Make Ahead: This mango pico de gallo is the perfect dip to make ahead of time because it becomes more flavorful as it sits. In fact, I prefer making it one day before serving.
- Refrigerator: Store leftover pico de gallo in the refrigerator in an airtight container for 3-4 days.
- Freezer: I do not recommend storing leftover pico de gallo in the freezer.
- Use ripe mangoes. When the mango is squeezed, there should be a little give. It should be slightly soft. Riper mangoes will have a more intense and sweeter flavor.
- Use a chopper. This makes chopping all of the vegetables super easy and fast. It also ensures all of the pieces are uniform. I can't recommend purchasing this vegetable chopper enough.
- Grate or press the garlic. I recommend grating or pressing the garlic with a garlic press so that you do not end up with chunks of garlic. If you do not have a micro grater or garlic press, mince the garlic as finely as possible. Run your knife through the garlic multiple times.
- Taste and adjust. Before serving the mango pico de gallo, taste it. Add more salt or lime to taste.
- This mango pico de gallo is not spicy. However, if you are extremely sensitive to spice, you can omit the jalapeno or swap it for green bell pepper.
- Swap the mangoes: Try peaches or pineapple instead of mango. These fruits will also add a nice sweetness.
- Add avocado: Try adding diced avocado.
Watch the How to Video
Mango Pico de Gallo
- 1 cup mango, peeled and diced (1-2 mangoes)
- 1 cup diced cherry tomatoes*
- ½ cup diced red onion*
- 1-2 jalapeños, seeds & membrane removed, diced*
- ⅓ cup chopped cilantro leaves
- 1-2 limes, juiced
- 2 cloves garlic, grated
- ½ teaspoon salt
- Review all recipe notes and instructions before beginning.
- Add all of the ingredients into a mixing bowl.
- Fold until well combined. Taste and add more salt or lime if desired.