I could eat regular pico de gallo with a spoon. And I am not kidding. I kind of sometimes pretend it’s gazpacho and forgo the chips altogether. This mango pico de gallo is mostly the same, but with the addition of sweet juicy mango, and it’s a completely different experience. You can make this entirely with mango, or you can combine both tomato and mango together, it’s up to you and delicious both ways! This Mango Pico de Gallo is perfect for scooping up with chips, but also a great garnish on salads and chicken , steak, or fish tacos.
Ingredient Notes
- Mango – You’ll need one medium to large mango, or about 1 cup chopped. There are different varieties of mango and if you’re grabbing the small yellow varieties you’ll need closer to 2-3 mangoes to get enough. Choosing a ripe mango is similar to feeling for a ripe avocado. It should have a light softness to it when you press into it, but not too much!
- Onion –you can use yellow or red onion in this recipe. I love the purple color with the bright yellow fruit so I usually use red!
- Jalapeno – Not a fan of too much heat? 1/2 a jalapeno without seeds is a nice, mild-medium heat; go from there. You can also choose to skip the jalapeno all together (I did in my photos!)
- Tomato – this is optional. Sometimes I make this only with mango, other times I’ll throw a tomato in there as well, it’s delicious both ways!
How To Make Mango Pico De Gallo
- It doesn’t get much easier than this. Chop up your mango, onions, jalapeno, and cilantro. Mince your garlic. Toss everything together, add lime juice and salt (and a drizzle of oil if you like), and serve!
Serving Suggestions
This mango pico de gallo goes with so many things! It’s perfect on salads, grilled meats, fish tacos, or burrito bowls. Eat with beans and rice, tortilla chips, or even a spoon. It’s THAT good!
Related Recipes
If you love this recipe, you may be interested in these other favorites from Our Best Bites:
Pico de Gallo
Mint-Pineapple Pico de Gallo
Chili-lime Mango Chicken Skewers
Kiwi-Mango Salsa
Frequently Asked Questions
Can I make this ahead of time? This pico de gallo is best served right away, but could be made a few hours ahead. To store leftovers, cover tightly, store in fridge, and use within 24 hours. After that, the mangoes will begin to get squishy.
Mango Pico de Gallo
Ingredients
- 1 cup small cubes of mango about 1 medium to large mangooptional: 1 medium tomato, diced1/2-1 large jalapeno pepper, finely diced (1/2 without seeds is a nice, mild-medium heat; go from there)1/4 cup chopped cilantro1/4 of a medium red onion, finely chopped (about 1/4 cup)juice of 1 lime2 cloves garlic, minced or finely pressedkosher or sea salt to taste
- optional: drizzle of avocado oil
Instructions
- Combine ingredients and season to taste. You can serve this immediately, or chill in the fridge for an hour or so first.
Questions & Reviews
Can you use frozen mangos instead of fresh? This recipe looks amazing. I am allergic to tomatoes but love Mexican food. I always feeling like I am missing out because I cannot eat the normal Picco, however this I can.
You are welcome to use frozen mangos! I like to use fresh because I can better control the ripeness of the mango, but frozen will work just fine as well.
My culinary life changed when I tried this recipe!! It is to die for!!! I make it at least once a week!! My whole family loves it, and it is a super healthy “diet” recipe! I sometimes add shrimp and serve it in a halved avocado! THANK YOU!
Ok… here is the question of the day… have you tried this with peaches instead of mangos? I think I am going to give it a try as we have fresh peaches right now and the mangos are running more pound per pound than the peaches. I’ll let you know how it goes if you are interested. Have a wonderful day!
For SURE! 🙂
I looooooooove this site!!! I got my ready n I’m on it right now to try this!
Cant wait to try it
WOW! amazing recipe! Hubby hates tomatoes, but loves mangoes and mexican food. He can’t wait to try this out!
This is one of my favorite recipes. My sister in law always makes it and I can not help but chow down! So yummy!!
My favorite thing to eat with this mango salsa is grilled chicken (marinated in bbq sauce). It is the most heavenly combination!!!! You must try it!
I just made this and it rocks!! Thanks for you recipes!
Oh my gosh! I made this tonight for dinner with fish tacos and I was in heaven. I have found my new favorite food. Thank you, thank you! 🙂
This is an awesome salsa…we have made ours with white onion and its OK…but i’m sure the red gives it better flavor…Allergies tend to make one omit the red…
Is it possible to use frozen Mango chunks instead of fresh Mango for this recipe?
Hmmmm…I honestly don’t know! 🙂 You might run into some weird texture issues because frozen fruit tends to get a little mushy and mangoes can be mushy to begin with. You can try it and if it doesn’t work, chalk it up to experience. Although…frozen mangoes are kind of on the expensive side of the frozen fruit spectrum, but fresh mangoes are pretty cheap right now because they’re in season (I’m seeing the regular price for them around .60 a piece), so aside from the whole work factor, fresh may be the way to go.
I have a recipe sorta like this – I think it might have pineapple in it too – and it’s served over cooked salmon. I’m not a super huge salmon lover, but it’s sooo good with the mango salsa over the top!
I could honestly just eat this forever (especially on top of lime flavored Tostitos. mmmm). It’s also awesome on top of a lime and soy sauce marinated flat iron steak I make. Seriously delicious; I’m getting an allergic reaction to all the mango now, but it’s so worth it!
Okay, this is soooo good! Made some early for dinner tonight (Grilled Fish Tacos w/Cilantro-Lime Vinaigrette) and not sure if it will last that long! 🙂
LOVE IT! I accidentally added tomato by mistake…because it said pico de gallo. But it in delicious. Already had some with chips and putting it over chicken for dinner. Love your site. Thanks!
I love mangos, I’m from the caribbean and love to try this,mmmm
Hey Nikki- try this!
https://ourbestbites.com/2010/05/cilantro-lime-vinaigrette-grilled-fish.html