How To Make Mango Pico De Gallo


How to make mango pico de gallo. These step-by-step photos walks you through the process. It’s more complicated than most of my recipes since I don’t usually like to peel away all of mango skin, but boy is this worth it. It is a very simple recipe. The steps are easy to follow. I have also added some tips to make your work easier and your Mango Pico De Gallo to taste better.

Mango Pico de Gallo

Flavored with traditional salsa seasonings — lime juice, cilantro and jalapeños — this mango pico de gallo makes a refreshing appetizer. Serve with pappadums for a nice change from tortilla chips. //

Before the summer tomatoes reach the farm stands, ripe for fresh pico de gallo, try making one with mangoes, which are currently in season. From now until September, bright yellow champagne mangoes are at the market, and from May until August, the reddish-green Florida variety will be available.

Flavored with traditional salsa seasonings — lime juice, cilantro and jalapeños — this mango pico de gallo makes a refreshing appetizer. Serve with pappadums for a nice change from tortilla chips.

mango pico de gallo


  • 1 red bell pepper
  • 1 jalapeño
  • 2 mangoes
  • ½ medium red onion
  • ½ cup roughly chopped cilantro
  • ¼ cup fresh squeezed lime juice
  • ½ teaspoon kosher salt
  • ¼ teaspoon sugar
  • store-bought pappadums (Whole Foods or Trader Joe’s) or tortilla chips


  1. Cut the red pepper in half, core and remove stem and seeds. With a knife, remove the white interior membranes, then finely dice the pepper (to yield about ¾ cup). Place in a large bowl. Repeat with the jalapeño.
  2. Peel the mangoes, then slice fruit from the pit. Finely dice the fruit and add to the bowl (about 1¾ cup). Finely dice the onion (about ½ cup) and add to the bowl with the cilantro, lime juice, salt and sugar.
  3. With a large spoon gently toss the ingredients together, being careful not to bruise the fruit. Taste, and adjust seasoning if necessary with more salt or lime juice.
  4. Serve with pappadums or tortilla chips.

Mango de Gallo

  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 8 servings


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3 jalapenos, seeded and finely diced

3 Roma tomatoes, diced 

1 large red onion, diced 

Two 15-ounce cans diced mangoes, drained 

2 cups chopped fresh cilantro 

Juice of 1 lime

1/2 teaspoon salt Add to Shopping List


  1. Add the jalapenos, tomatoes, onions, mangoes, cilantro, lime juice and salt to a bowl and stir together. Serve as a taco bar fixing.


This Mango Pico de Gallo is the epitome of summer. It is juicy and full of fresh tangy flavors. The mango adds a bit of sweetness that pairs perfectly with the vegetables in a traditional pico de gallo. Perfect on tacos, salads, bowls, or with chips, it is addicting.

overhead shot of mango pico de gallo

Pico de gallo is probably one of my favorite variations of salsa. What about you? I just love the chunky texture and I am actually a big fan of raw onions (especially when it comes to Mexican food).

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You may be asking yourself… mango? Why mango in pico? Well not only is mango my favorite fruit, it happens to pair perfectly with pico de gallo. 

The mango adds a touch of sweetness and puts a fun twist on traditional pico de gallo. It also just screams summer even more with the addition of a tropical fruit. Serve it with this blackberry jalapeño margarita for the perfect summer duo. 

This mango pico de gallo is simple, fresh, and healthy. But it definitely does not lack in the flavor department. It is sweet, tangy, and a little spicy from the jalapeño. 

I like to serve it with tortilla chips as a snack or load it up on a fresh salad. It is so good, I don’t think you can go wrong with how you serve it. Hope you enjoy!! xx


  • This mango pico de gallo is loaded with fresh vegetables and fruit
  • This recipe is gluten-free, dairy-free, keto, low carb, and vegan. 
  • This pico is ready in 10 minutes or less. The most time consuming part is prepping and chopping the vegetables. 
  • Mango pico de gallo can be served with chips, on tacos, salads, or bowls
  • This pico is perfect for summer time because it is light, fresh, cool, and requires no cooking. 
  • This dip is great to serve at a Super Bowl party as an appetizer.


overhead shot of ingredients for mango pico de gallo
  • Cherry Tomatoes: I use cherry tomatoes because I prefer the flavor. Roma tomatoes will work too.
  • Red Onion: Swap for white or yellow onion.
  • Jalapeños: The spiciest parts of the pepper are the seeds and lighter colored membrane inside of it. These can be removed by running a small paring knife along the inside. However, if you want to make your pico extra spicy, do not remove the seeds and membrane.
  • Limes: Depending on the size of your limes you may use one or two. I like my pico de gallo extra limey so I typically use two. I recommend tossing the salsa with one and then tasting it. Add another to taste.


  • Fullstar Vegetable Chopper: This chopper is the key to cutting down the prep time for this recipe. I highly recommend it and use it almost daily. For this recipe, I use the smaller blade. You will get perfectly chopped pico de gallo. 
  • IMUSA USA J100 -00285 Lime Squeezer: This inexpensive lime squeezer will help you extract the most juice. This is definitely a tool you need in your kitchen collection. 
  • Duralex LYS Mixing Bowl Set: These glass mixing bowls are perfect for prepping and baking. I use them in all of my recipe ingredients shots, run them through the dishwasher, and I have not had any issues with chipping.  



  • Toss all of the ingredients together and enjoy!


Step 1: Add all of the ingredients into a mixing bowl.

Step 2: Fold until well combined. Taste and add more salt or lime if desired.

steps 1 & 2
all of the ingredients for the mango pico de gallo in a bowl
ingredients tossed together

TIP – Adjust the amount of lime and salt to taste.


  • Make Ahead: This mango pico de gallo is the perfect dip to make ahead of time because it becomes more flavorful as it sits. In fact, I prefer making it one day before serving. 
  • Refrigerator: Store leftover pico de gallo in the refrigerator in an airtight container for 3-4 days. 
  • Freezer: I do not recommend storing leftover pico de gallo in the freezer.


  • Use ripe mangoes. When the mango is squeezed, there should be a little give. It should be slightly soft. Riper mangoes will have a more intense and sweeter flavor. 
  • Use a chopper. This makes chopping all of the vegetables super easy and fast. It also ensures all of the pieces are uniform. I can’t recommend purchasing this vegetable chopper enough. 
  • Grate or press the garlic. I recommend grating or pressing the garlic with a garlic press so that you do not end up with chunks of garlic. If you do not have a micro grater or garlic press, mince the garlic as finely as possible. Run your knife through the garlic multiple times.
  • Taste and adjust. Before serving the mango pico de gallo, taste it. Add more salt or lime to taste.


  • This mango pico de gallo is not spicy. However, if you are extremely sensitive to spice, you can omit the jalapeno or swap it for green bell pepper.
tortilla dipping into the mango pico de gallo


  • Swap the mangoes: Try peaches or pineapple instead of mango. These fruits will also add a nice sweetness.
  • Add avocado: Try adding diced avocado.


What is the difference between salsa and pico de gallo?

Pico de gallo is actually a type of salsa. Typically you think of salsa as blended. Pico de gallo has most of the same vegetables as blended (or smooth) salsas. They are just chopped and uncooked.

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