This refreshing and flavorful Mango Pico de Gallo is a versatile recipe that can be served as an appetizer with tortilla chips, or as an accompaniment for fish or chicken. It uses only 6 simple ingredients, and comes together with a great balance of flavor and texture.

Mango Pico De Gallo In Green Bowl

Fresh and vibrant recipes like this easy mango pico de gallo are some of my absolute favorite foods to eat, and they’re the type of dishes I tend to bring for gatherings.

We recently spent the July 4th holiday at the pool with friends, and I brought a big tub of this to share. Everyone loved it! Just bring a bag of tortilla chips, and it’s ready to be enjoyed.

This delicious salsa is essentially a traditional pico de gallo, but with fresh mango added.

Though recipes like this have a lot of variation, personally I like equal parts mango to tomatoes, with expected accenting flavors like fresh cilantro, white onion, jalapeño, and lime juice.

The sweet mango adds a tropical twist to the flavor, and it works surprisingly well. It’s less sweet than my Fresh Mango Salsa, but features similar flavors.

Fresh Mango Pico De Gallo In Green Bowl With Spoon

Step by Step Overview:

Making mango pico de gallo, like most fresh salsa, is really all about prep and chopping fresh ingredients.

Start by deseeding some fresh tomatoes. It’s easiest to use a finger, pressing into the crevices and forcing out the seeds and juice, but you may also use a spoon:

Removing Tomato Seeds with Spoon

What Kind of Tomatoes To Use

My preference here is for vine ripe tomatoes, but you may also use Roma tomatoes (or other plum tomatoes), beefsteak tomatoes, heirloom tomatoes, or whatever your favorite is.

Personally, I don’t like using the small varieties here (grape tomatoes, cherry tomatoes, and the like) as much.

Once the seeds have been removed, chop the tomatoes into small pieces using a sharp knife.

Next, prepare the mangos. See my post on How to Cut Mango if needed, but I like to cut a grid pattern into the mango halves, then scoop the pieces out with a spoon, like this:

Scooping Mango Cubes from Skin with Spoon

Try to cut the grid so that the pieces are similar in size to the chopped tomatoes, and for safety, always place the mango cheek on the cutting board when cutting.

What Kind of Mango to Use

My absolute favorite mango to use here goes by many names, and I’ve seen it called yellow mango, honey mango, ataulfo mango, and champagne mango. It’s smaller than the Tommy Atkins mango you typically see at the grocery store as well, with a yellow color all over.

You may really use any mango variety that you enjoy here.

Place the chopped tomatoes and chopped mango in a large bowl, then add chopped white onion, finely chopped jalapeño pepper, chopped fresh cilantro leaves, sea salt, and fresh lime juice:

Pouring Lime Juice In Bowl with Chopped Mango, Tomato, Cilantro, Onion, Jalapeno

If you prefer red onion, that works nicely here too in place of the white onions. I do not recommend yellow onion.

You can also try serrano peppers instead, but the flavor of jalapeno peppers is most traditional. Habanero peppers are also an option worth considering if you like a ton of heat, and their flavor has a strong affinity for fresh mangoes.

I recommend keeping all the other ingredients the same so the pico tastes right.

Toss everything together in the mixing bowl to combine:

Chopped Mango, Tomato, Cilantro, Onion, Jalapeno, and More In bowl

While the mango pico de gallo can be eaten now, it won’t taste as good as if it sits for a while.

I like to make it about 4 hours in advance of serving, but sometimes I’ll do as little as 1 hour, or as much as a day ahead.

Fresh Mango Pico De Gallo Recipe In Bowl on Wooden Board

Also know that even though these are the proportions I enjoy, you can always adjust it afterward to your tastes. Add more tangy lime juice, for instance, or more spicy jalapeño.

Serving Suggestions

Here are my top suggestions for enjoying your homemade mango pico de gallo.

Tortilla Chips – Hands down my favorite way to enjoy it, simply grab a chip, scoop up a little bit of the mango pico, eat, and repeat!

Fish Tacos – This is a colorful and flavorful topping to put on top of your favorite fish tacos, especially for Mahi Mahi.

Salmon, Snapper, etc. – In addition to Mahi Mahi, this works wonderfully as a pairing for seared or Grilled Salmon, seared snapper, and other white fish.

Chicken – Pair with Grilled Chicken Breast or another favorite chicken dish.

Burrito Bowls – Similar to the fish tacos, this works great as a topping for chicken burrito bowls.

Recipe FAQ and Tips

How do you keep leftover mango pico de gallo?

Store in an airtight container in the refrigerator for up to 2 days. While it will technically keep for 3-4 days, the ingredients will start looking mushy and unappealing after the first couple days.

Can you freeze this recipe?

No. Enjoy fresh only.

Can any other recipe variations be made?

Many people like adding other complementary ingredients like chopped red bell pepper and black beans. These are good additions to experiment with, if you enjoy those flavors.

Did you enjoy the recipe? Please leave a 5-star rating in the recipe card below and/or a review in the comments section further down the page. Or, follow me on Facebook, Instagram or Pinterest!

Pico De Gallo with mango In Green Bowl With Spoon

Mango Pico De Gallo

This refreshing and flavorful Mango Pico de Gallo is a versatile recipe that can be served as an appetizer with tortilla chips, as an accompaniment for fish or chicken, and more.

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  • 3 cups diced mango (I use yellow mango)
  • 3 cups diced and seeded tomatoes (I use vine-ripe tomatoes)
  • 1 cup diced white onion
  • ¼ cup lime juice (from about 2 limes)
  • 3 tbsp minced jalapeno pepper (about 1 pepper)
  • 1 cup packed cilantro leaves (about 1 bunch)
  • 1 tsp sea salt


  • Combine all ingredients in a bowl and mix well. Taste and adjust seasoning as desired.
  • Ideally, let the mixture sit for at least an hour, though 4 is better (store in the refrigerator). You may also make it a day ahead of time, and keep it in the fridge. Enjoy!


See my post on How to Cut Mango if you need a visual guide for dicing the mango.
To deseed the tomato, cut each one in half, and push the seeds out by inserting your finger or a small spoon into each of the crevices. Then dice. See blog photos for more visuals.
Storage: Keep in the fridge for up to 3-4 days. It is best eaten in the first 2 days for optimal flavor and texture, though.


Calories: 65kcal, Carbohydrates: 16g, Protein: 1g, Fat: 0.5g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.1g, Sodium: 392mg, Potassium: 327mg, Fiber: 2g, Sugar: 13g, Vitamin A: 1518IU, Vitamin C: 43mg, Calcium: 18mg, Iron: 0.3mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.