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Homemade mango pico de gallo is a delightful and quick, easy salsa you can use with lots of recipes or enjoy it with crispy tortilla chips. You can make it with fresh, frozen, or canned mango. 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 pico de Gallo 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 salsa.

Try it on air fryer fish tacos, in homemade taco salad shells, or with air fryer shrimp tacos.

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

chopped fruit and vegetables in a white salsa dish.

Pro Tips/Recipe Notes

  • 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
5 from 1 rating

Mango Pico de Gallo (Quick and Easy)

Servings: 6
Prep: 10 minutes
Cook: 0 minutes
Total: 10 minutes
Homemade mango pico de gallo is a delightful and quick, easy salsa you can use with lots of recipes or enjoy it with crispy tortilla chips. You can make it with fresh, frozen, or canned mango. You'll love the bright flavors of this fresh fruit 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.
    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

Serving: 0.5cupCalories: 43kcalCarbohydrates: 10gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 3mgPotassium: 180mgFiber: 1gSugar: 9gVitamin A: 900IUVitamin C: 29mgCalcium: 12mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer, Condiments
Cuisine: Fusion
Tried this recipe?Mention @sustainablecooks or tag #sustainablecooks!

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About Sarah Cook

I'm here to help you make easy, seasonal, and no-fuss recipes for yourself and your family.

Whether it's a quick one-pot dinner or if I am teaching you how to can and preserve local produce, you can consider me your elder millennial grandma

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5 from 1 vote

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