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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 Blackened Mahi Mahi, Air Fryer Fish Tacos, Air Fryer Chicken Quesadillas, Air Fryer Mahi Mahi, Air Fryer Shrimp Tacos, 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: 10 minutes
Cook: 0 minutes
Total: 10 minutes
You'll love the bright and fresh flavors of this fresh mango salsa.


  • 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


  • 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.


  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.


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

Helping you serve up budget-friendly sustainable recipes with a side of balanced living.
Come for the food. Stay for the snark.

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