Easy Mango Pico de Gallo

Recipe ingredients

This mango pico de gallo recipe calls for just six fresh ingredients and a generous pinch of salt!

• Mangoes: You can really use any mango variety you find in your local supermarket, but our favorite is the ataulfo (or honey mango). It’s less fibrous than other varieties and has a deliciously creamy texture. You’ll know these mangoes are ripe when they’re yellow and soft to the touch.
• Roma tomatoes: I love roma tomatoes for this mango pico de gallo. They are less juicy and have a thicker exterior, which makes them perfect for a chunky salsa. But you can sub any other ripe tomato in a pinch.
• Jalapeño: Jalapeños can vary in spiciness so make sure to adjust to taste!
• Red onion: Red onion has a mild and sweet flavor that really complements this salsa, but white onion would work if you prefer a sharper flavor.
• Cilantro: Use both the leaves and thin stems for maximum flavor. And if you’re one of those people who thinks cilantro tastes like soap, try parsley instead!
• Lime juice: Don’t skimp on the lime juice — it adds a bright flavor that makes this pico irresistable!
• Kosher salt: Generously salt your mango pico de gallo to taste.

Step by step instructions

The best part about mango pico de gallo is that it can be made in two easy steps!

Step 1: Prepare the produce.

Try to dice all of the ingredients uniformly for an even distribution of flavors. And make sure to deseed the tomatoes before dicing so there’s no extra juice in the pico.

Step 2: Place all the ingredients in a large bowl and mix!

The variety and size of mangoes and tomatoes you use will affect the flavor of your salsa. Feel free to add more mango, less tomato or whatever combination works best for you! All ingredients can and should be adjusted to taste.

Make ahead and storage

You can make mango pico de gallo one day in advance. If making your pico ahead of time, add the salt and lime juice no sooner than one hour before serving. Letting the mixture marinate any longer will result in a soupier mixture. That being said, we do want a little bit of marination so we suggest adding the salt about 15 minutes before serving.

Leftover mango pico de gallo can be stored in an airtight container in the refrigerator. It’s best enjoyed within 1-2 days.

Expert tips and tricks

• Choose fresh and ripe ingredients. Using ripe tomatoes and mangoes are especially important to make sure this pico is full of flavor.
• Let the flavors blend together. Let the mango pico de gallo sit for at least 15 minutes before serving so the flavors have a chance to meld together.
• Carefully cut the mangoes. Because of the pit, mangoes can be a bit difficult to cut. Our preferred method is to slice off either side of the pit, score the inside of each half and then scrape out the cubes. For a visual tutorial, check out this guide!
• Make sure to deseed your tomatoes. While we don’t usually remove the tomato seeds when making other forms of salsa, we do find it necessary for pico de gallo. Deseeding your tomatoes will ensure your pico is nice and chunky as opposed to overly watery. To deseed roma tomatoes, cut each tomato in quarters and then carefully run your knife along the inside to separate the pulp.
• Use fresh lime juice. Bottled lime juice just won’t cut it for the freshest flavor.

Recipe variations

One of the best things about making salsa is how customizable it is! Here are some of our favorite variations for this mango pico de gallo:

• Tomato-free salsa: Try adding diced red bell pepper instead of tomatoes. It adds a wonderful crunch and incredibly fresh flavor!
• More heat: Use serrano or even habanero peppers instead of jalapeños to make it extra spicy.
• A hearty twist: Mixing in black beans or chopped avocado can make your salsa a bit heartier and the perfect base for a lighter meal!

Loving this mango pico de gallo? For more recipes perfect for your next Taco Tuesday, make sure to check out these posts!

• Beef Barbacoa Tacos
• Dutch Oven Carnitas
• Cilantro Jalapeño Sauce
• Mexican Street Corn Fritters
• Provoleta (Grilled Argentinian Cheese)