This Mango Pico De Gallo is bright, juicy, and the perfect mix of sweet and spicy. Using it as a topping on protein instantly brings the dish to the next level, or it makes the best appetizer when served with chips.
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I've always had a soft spot for fresh, colorful salsas, especially living here in Texas where tortilla chips and margaritas just feel like a love language. This Mango Pico de Gallo has become one of my go-to sides for quick dinners, meal prep, and taco nights because it adds such a fun burst of flavor without any extra effort. I love piling it on top of shrimp tacos or scooping it up with chips while I'm waiting on a batch of air fryer edamame to finish. It's sweet, spicy, so fresh, and truly one of those recipes that makes everything it touches taste even better.
What makes this pico de gallo unique?
This isn't just another mango salsa. What makes this Mango Pico de Gallo special is the balance, every bite has that sweet meets spicy flavor without feeling too heavy or too sweet. Fresh lime keeps it bright, juicy mango brings natural sweetness, the jalapeรฑo adds just enough heat, and the cilantro gives it that classic pop of freshness. It's also naturally gluten free, dairy free, Whole30, and Paleo friendly, and made entirely with real ingredients. Whether you're serving it with tacos, grilled meats, bowls, salads, or just a big bowl of chips, this pico tastes like summertime in every scoop.
Ingredients
Substitutions
Mangos- If you can't find any fresh mangos, you can use fresh tomatoes. Roma tomatoes, plum tomatoes, heirloom tomatoes, or cherry tomatoes would work great.
Red onion- You can use white onion or yellow onion.
Red bell pepper- You can use green bell pepper, yellow bell pepper, or orange bell pepper.
Jalapeรฑos- You can use serrano peppers, which will make this an extra-spicy salsa. If you like super spicy flavors you can also use a habanero pepper. If you don't like spicy then you can omit the jalapeรฑo altogether.
Can I use frozen mango instead of fresh?
Yes, you can! Just thaw them completely and pat them dry before dicing. Frozen mango can be a tiny bit softer than fresh, but it still makes a delicious pico and is a great option when fresh mango isn't in season.
How do I keep my Mango Pico de Gallo from getting watery or mushy?
Make sure your mango is ripe but still firm and not overly soft. Pat the diced mango dry if it seems juicy, and avoid over mixing once everything is combined. Adding the lime juice right before serving can also help keep it bright and fresh.
Step by step
- Dice up the ripe mangos into half inch pieces and add them to a large bowl. If you want an extra chunky texture then cut the pieces a little bigger.
- De-seed the jalapeรฑo and dice it into small pieces and add it to the mixing bowl with the mangos.
- Dice a large red onion and bell pepper and add them to the mixing bowl.
- Chop the cilantro and add it to the mixing bowl.
- Cut the lime in half and squeeze the juice from both halves into the bowl and stir everything together.
- Optional- You can add a little bit of sea salt if you like.
How do you cut a mango?
Cutting a ripe mango isn't as hard as you might think. You want to make sure you pick a mango that has a little give when you squeeze it. If it's your first time cutting a mango don't be scared! Here's the way I like to cut a mango.
- I use a peeler to peel the skin off the mango.
- Then cut at a rounded angle from the top of the mango, making sure to cut around the center pit.
- Then I dice the mango.
Kaleena's Tips
- Pick a ripe mango that gives slightly when you press it. Too firm will taste bland, too soft will turn mushy.
- If you want extra heat, keep some of the jalapeรฑo seeds or swap in a serrano.
- For a chunkier pico, dice everything a little larger so the mango shines.
- Add a pinch of sea salt to bring out the sweetness.
- Let the pico chill in the fridge for 10 to 15 minutes so the flavors really come together.
- Try mixing in a little pineapple or peach if you want a fun tropical twist.
Storing
Store in an airtight container in the refrigerator for up to 5 days. The flavors get even better as they sit, but the mango will soften over time. If you want it to taste extra fresh the next day, wait to add the lime juice until right before serving.
If you make this recipe, I'd love to hear what you think! Leave a star rating or drop a comment below. Your feedback means so much to me! And if you snap a photo, tag me on Instagram at @kaleenas.kitchen so I can see your version!
Recipe
Easy Mango Pico De Gallo
EQUIPMENT NEEDED
- Cutting board
- Knife
Ingredients
- 2 Mangos
- 1 Jalapeรฑo (seeded and minced)
- ยฝ Red Bell Pepper (diced)
- ยฝ cup Chopped Cilantro
- ยฝ Red Onion (diced)
- 1 Lime (juiced)
Instructions
- Peel and dice the mangos into ยฝ inch chunks
- Dice the red bell pepper, red onion, jalapeรฑo, and cilantro.
- Add everything to a large mixing bowl, add the juice of the lime and mix together.
Notes
- Pick a ripe mango that gives slightly when you press it. Too firm will taste bland, too soft will turn mushy.
- If you want extra heat, keep some of the jalapeรฑo seeds or swap in a serrano.
- For a chunkier pico, dice everything a little larger so the mango shines.
- Add a pinch of sea salt to bring out the sweetness.
- Let the pico chill in the fridge for 10 to 15 minutes so the flavors really come together.
- Try mixing in a little pineapple or peach if you want a fun tropical twist.
Nutrition
*nutrition information is an approximate
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Hi, I'm Kaleena!
I'm a 30-something wife and dog mom who shares mostly gluten-free, dairy-free, Whole30, and Paleo friendly recipes. Since doing my first Whole30 in 2017, I have completely changed my way of cooking. I love to create recipes made from real, flavorful ingredients that the whole family will love!
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