Mango Pico De Gallo

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This sweet and refreshing mango pico de gallo is the perfect topping for fish tacos, carnitas tacos, or al pastor. Or, enjoy it as a snack with tortilla chips!

Pico de gallo is one of our favorite summer recipes. It’s so fresh and delicious, especially when you make it with in season produce! Whether you love to snack on it with tortilla chips and a festive cocktail, or use it as a topping for your favorite Mexican dishes, you’re going to love this flavorful variation on a classic pico de gallo.

What This Recipe Entails

Mango pico de gallo comes together easily in just a few minutes.

• Prep time: 10 minutes

Dice your ingredients, combine them in a bowl, and voilà! You have a delicious and refreshing salsa.

Mango Pico De Gallo Ingredients

Our mango pico de gallo recipe is very similar to our regular pico de gallo. The only differences here are the addition of mango, and we leave out the garlic.

Here are all the ingredients you’ll need for this mango pico de gallo recipe:

• Red mango
• Roma tomatoes
• Jalapeno
• Yellow onion
• Lime juice
• Sea salt

As always, simple recipes like this one require the very best ingredients! Make sure to use fresh, ripe produce for the best flavor. This includes the lime juice. Freshly squeezed lime juice will give you the cleanest flavor, as opposed to bottled lime juice.

How To Make Mango Pico De Gallo

This simple recipe comes together in 10 minutes or less. All you have to do is dice the mango and veggies, combine everything in a bowl, and serve!

Here’s how to make mango pico de gallo:

1. First, combine the diced mango, tomato, jalapeno, and onion in a medium bowl.
2. Next, stir in the lime juice and salt. Adjust salt to taste, then set aside or refrigerate until serving.

You can make this salsa a few hours ahead of time for parties or taco night. Just cover the bowl with plastic wrap and stick it in the fridge until you need it.

Tip: Dicing mango can be a tricky process if you’ve never done it before. We recommend carefully peeling the mango with a paring knife, then slicing it in half around the large pit. Dice the two halves, then try to cut away any extra mango from around the pit if you can so none of that delicious fruit goes to waste!

Storing Leftovers

You can store mango pico de gallo in the fridge for up to 3 days in an airtight container. Note that the longer the pico sits, the more acidic in flavor it will become as the lime juice soaks in. This isn’t necessarily a bad thing, but if you prefer a sweeter flavor we recommend enjoying this pico within 1 to 2 days.

Serving Suggestions

Pico de gallo with mango works perfectly as either a topping or a dip. So whether you’re looking to add it to tacos, or just eat it as a snack, here are some of our favorite ways to enjoy this recipe:

• Enjoy as a side with chips with any of your favorite Mexican recipes
• Make these fried fish tacos with mango salsa
• Use it as a topping for tacos with savory meats like carnitas, carne asada, or al pastor
• Serve as an appetizer at happy hour with a tequila pina colada
• Combine it with our crockpot pina colada chicken for a tropical meal
• Use it as a topping for your favorite tacos or burrito bowls

Mango Pico De Gallo Variations

Depending on how you want to serve this mango pico de gallo, or what you might have lying around the kitchen, it can be fun to make different variations on this recipe! Here are some ideas for you:

• Mango habanero pico de gallo – simply add minced habanero pepper for a spicy addition
• Sprinkle on some Tajin – Tajin adds a little chili, lime, and salt to the party to complement the mango flavor so well
• Remove the spice – either remove the jalapenos or sub in some bell pepper 
• Make it more tropical – add some pineapple, papaya, guava, coconut, or peach

It’s hard to go wrong with fresh produce diced and mixed with a little salt and lime juice. So no matter how you make it, you’ll enjoy this sweet and refreshing pico de gallo.

Let us know your favorite variations in the comments below! And don’t forget to share and rate if you enjoyed this recipe.