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Mango Pico de Gallo

You'll love the bright and fresh flavors of this fresh mango salsa.

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Homemade Mango Pico de Gallo is a delightful and quick salsa you can use to top lots of recipes or enjoy it with crispy tortilla chips. You’ll love the bright flavors of this fresh fruit salsa.

a bowl of mango pico de gallo with chips

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You won’t believe how good this mango salsa is, and it’s made with just a few fresh ingredients. Take 10 minutes of chopping, a few minutes of resting time, and you’re going to have your favorite new sauce.

Much like our Cilantro Chimichurri, this fruity pico de gallo is delicious on so many dishes. Try it on Air Fryer Fish Tacos, Air Fryer Chicken Quesadillas, Air Fryer Mahi Mahi, a taco salad with some Instant Pot Cilantro Lime Rice in a Baked Tortilla Bowl, or in Black Bean and Quinoa Burritos.

And naturally, you can also just go to town on this salsa with a bag of tortilla chips. As nature intended.

a bowl with chopped ingredients for making salsa

Pro Tips/Recipe Notes

  • Need help with cutting fresh mango? Check out this Youtube video for a quick tutorial.
  • Can’t find fresh ripe mango? You can also use canned mango (drain all extra liquid), or frozen mango (thawed and chopped).
  • If you’re not a fan of spice, replace the jalapeño with a green pepper or an Anaheim pepper.
  • Mix in sliced green onions with the red onion.
  • The pico will keep in the fridge for 2-3 days.

a hand scooping mango salsa with a chip
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Mango Pico de Gallo

Prep Time10 mins
Cook Time0 mins
Total Time10 mins
You'll love the bright and fresh flavors of this fresh mango salsa.

Ingredients

  • 2 cups mango {diced}{~2 medium mangos}
  • 2/3 cup roma tomatoes {deseeded and chopped} {~2 medium tomatoes}
  • 1/3 cup red onion {diced}
  • 1/4 cup jalapeño {seeds and ribs removed, diced}{~1 small jalapeño}
  • 1/4 cup cilantro {roughly chopped}
  • 2 tbsp fresh lime juice
  • salt to taste

Instructions

  • Slice the mango away from the pit, and dice.
    2 cups mango
  • Cut the tomatoes in half lengthwise, and then cut each half in half. Remove seeds and dice the tomato.
    2/3 cup roma tomatoes
  • Cut the top off of the jalapeño, then slice in half. Remove the ribs and seeds. Dice.
    1/4 cup jalapeño
  • Dice the onion and roughly chop the cilantro.
    1/3 cup red onion, 1/4 cup cilantro
  • Place all ingredients in a medium mixing bowl and squeeze lime juice over the top.
    2 tbsp fresh lime juice
  • Toss gently to combine. Salt to taste.

Notes

  1. If you want to make this ahead of time, don’t add the salt until right before serving. The salt can make the tomatoes “sweat” a bit and release a lot of juice.
  2. Can’t find fresh ripe mango? You can also use canned mango (drain all extra liquid), or frozen mango (thawed and chopped).
  3. If you’re not a fan of spice, replace the jalapeño with green pepper or an Anaheim pepper.
Nutrition Facts
Mango Pico de Gallo
Amount Per Serving (0.5 cup)
Calories 43 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 3mg0%
Potassium 180mg5%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 9g10%
Protein 1g2%
Vitamin A 900IU18%
Vitamin C 29mg35%
Calcium 12mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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