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5 from 64 votes

Mango Pico de Gallo

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. Perfect on tacos, salads, bowls, or with chips, it is addicting. All you are missing is a spicy margarita!
Prep Time5 minutes
Total Time5 minutes
Cuisine: Mexican
Servings: 3 cups
Calories: 64kcal
Author: Brianna May


  • 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*
  • 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.



  • 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.
  • Use other fruits. Try peaches or pineapple instead of mango. These fruits will also add a nice sweetness.
  • Make in advance. 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. 


Calories: 64kcal | Carbohydrates: 16g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 396mg | Fiber: 3g | Sugar: 10g