Mango Pico de Gallo

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.

Mango pico de gallo surrounded by tortilla chips

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

Mango pico de gallo in a glass bowl
  1. 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!

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 surrounded by tortilla chips

Mango Pico de Gallo

Everything you love about classic pico de gallo but with sweet mangoes. It's sweet, as spicy as you want to make it, tropical, and perfect for scooping with chips, serving over tacos, or with grilled meats.
Prep Time 10 minutes
Total Time 10 minutes
Servings1 1/2 cups


  • 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


  • Combine ingredients and season to taste. You can serve this immediately, or chill in the fridge for an hour or so first. 
Author: Our Best Bites
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woman in denim shirt holding a salad bowl
Meet The Author

Sara Wells

Sara Wells co-founded Our Best Bites in 2008. She is the author of three Bestselling Cook Books, Best Bites: 150 Family Favorite RecipesSavoring the Seasons with Our Best Bites, and 400 Calories or Less from Our Best Bites. Sara’s work has been featured in many local and national news outlets and publications such as Parenting MagazineBetter Homes & GardensFine CookingThe Rachel Ray Show and the New York Times.

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Questions & Reviews

  1. I have tried this on FISH TACOS and they are the best, now I didn't make it but…. hmmm, need to find a receipe for good fish tacos now…

  2. Loved your mango salsa! I was wondering if I could use one of the photos on my blog and send everyone to you for the recipe? Let me know please

  3. Ok, this I need to make. I've eaten more than my fair share of mangoes, but I've never really made anything with them apart from mango salad. Thanks for the recipe. I think I'm gonna try it. Wish me luck!

  4. I have never been a fan of pico de gallo before, but this week I made both your recipe for pico and this one and I have been converted. I think others recipes just haven't been good. Both of yours were amazing!

  5. Just made this (minus the cilantro as I just can't seem to aquire a taste for the stuff) and I literally ate the entire bowl in one sitting!! Yum. Thanks for the recipe!

  6. I made this with dinner tonight and wow was it GOOD!! My husband is not a fan of fruit salsa but gave it a try. His exact words: "Whoa, this is good!"

  7. We must be very much on the same brain wave here, because I just made this exact thing for dinner this evening(w/o seeing your recipe post first)! Love mango pico, though I call mine "salsa" because it's more fun to say "salsa" (a la Seinfeld). Have a great weekend!

  8. That looks so good! I have a question though. How can I tell a good ripe Mango from a yucky hard green one? I have the hardest time with this & I would love a good mango picking tutorial! I always think I'm picking good ones & when I cut them open they're hard as rocks. I would also love to hear about how you cut them – I always end up with a slimy mess. Thanks!

  9. Lisa, you can usually get them cheap at stores like Costco or Sam's. I got these particular mangoes at Kroger; just watch the supermarket deals because it seems like at least ONE of the major grocery stores in my area always has cheap mangoes between now and the fall.

  10. If you don't mind sharing, where are you getting your mangos? A big box store or a produce market? I missed my chance at really cheap mangos a couple of weeks ago and have been kicking myself since. I'm hoping to find them again!

  11. This looks amazing! I am off to find some mangoes this weekend. I totally envision some of this on some fish tacos.

  12. Made it for dinner tonight, although I didn't have jalepeno. I substituted crushed red pepper. Soooo good! Thanks for the recipe!

  13. I have been making a similar recipe for a few years and it is fantastic on grilled salmon rubbed with a sweet and spicy chipotle paste. To die for! Also great with just chips too 🙂

  14. I make something similar all the time, I just add diced tomatoes. Love it almost as much as I love your blog!

  15. Can't wait to try this!! I got all the ingredients at the store today. 🙂

  16. I rarely comment on here, but I just had to tell you guys how much I LOVE LOVE LOVE your website! I have made so many things from here and I've never been disappointed. Ever. You guys are great! Thanks for making our dinners a litte more tasty 🙂 Oh, and I'm totally trying this mango recipe too…looks so delicious. Thanks and keep it up! Love u guys.

  17. YUM-O! This looks delish! RonChops and I bought a ton of mangos the other day (same deal that you got 3 for 1). I so do love spring and all the fresh produce that's coming out now!

    Thanks for the recipe girls!

  18. Confession time: I have only ever bought ONE mango in my lifetime. I thought I knew what I was doing when cutting it, but it turns out the dang thing probably wasn't ripe yet because it was ROCK HARD!! I could barely get me knife into it and we threw it out. I've been too afraid to buy another one since that. Any tips for picking one out?!? I do like them (as does my toddler) and I'd love to try recipes like this.

  19. Kim, you totally need to. I was too scared to try it until not too long ago, but I love it!

  20. I love pico de gallo! I made some recently, and I happen to have cilantro and a mango – I think I'll make some for tonight! YUMMY!

  21. I am the same way with pico de gallo, I will forgo the chips and just eat it with a spoon. This mango version looks delicious. I'm definitely going to have to try this when the mangos here are looking better 🙂