Best Mango Pico de Gallo

I’ve always been the person who brings chips and store-bought salsa to parties. Not because I don’t like cooking, but because I never thought I could make anything better than what comes in a jar. Then I discovered how easy it is to make fresh salsa at home, and my whole game changed.

Mango pico de gallo became my secret weapon. It’s basically regular pico de gallo with sweet mango mixed in, and it makes everything taste like summer. I throw it together in about ten minutes, and suddenly I’m the person everyone asks for the recipe. The best part? You probably already have most of the ingredients sitting in your kitchen right now.

Want something for taco night? This works. Need a side for grilled chicken? Perfect. Honestly, I’ve started making a batch every week just to have around. It keeps well in the fridge and makes even the most boring meals feel special.

What Kind of Mango Should I Use?

For the best mango pico de gallo, you’ll want to use ripe but still firm mangoes that hold their shape when diced. Yellow mangoes like Ataulfo or Tommy Atkins work great because they’re sweet and have a nice texture that won’t get mushy when mixed with the other ingredients. You can tell a mango is ready when it gives slightly to gentle pressure but isn’t too soft – it should smell sweet at the stem end too. If your mangoes are a bit underripe, that’s actually okay since they’ll add a nice tartness that pairs well with the lime juice and balances out the sweetness.

Options for Substitutions

This fresh and fruity pico is pretty forgiving when it comes to swaps:

• Mango: If mangoes aren’t in season or you can’t find ripe ones, try diced pineapple, peaches, or even diced papaya. Each will give you that sweet, tropical flavor you’re looking for.
• Vine-ripe tomatoes: Roma tomatoes work great here since they’re less watery, or you can use cherry tomatoes cut into quarters. Just make sure to remove excess seeds and juice from any tomato variety.
• White onion: Red onion adds a nice color contrast and slightly milder bite, or you can use sweet onion if you prefer less sharpness.
• Jalapeno pepper: Adjust the heat to your liking – use serrano peppers for more kick, or poblano peppers for a milder flavor. You can also start with less and add more to taste.
• Cilantro: If you’re not a cilantro fan, try fresh mint or basil instead. Both pair nicely with mango and give a fresh herb flavor.
• Lime juice: Lemon juice works in a pinch, though lime really gives that authentic Mexican flavor. You could also try orange juice for a sweeter twist.

Watch Out for These Mistakes While Cooking

The biggest mistake when making mango pico de gallo is choosing overripe mangoes, which will turn mushy and make your salsa watery – look for mangoes that give slightly to pressure but still hold their shape when diced.

Another common error is not removing all the seeds from your tomatoes, which can make the mixture too wet and dilute the flavors, so take the extra time to scoop out those seed pockets completely.

Don’t skip salting your diced tomatoes and letting them drain for 15-20 minutes before mixing everything together, as this simple step prevents excess moisture from making your pico soggy.

Finally, taste as you go with the jalapeños since their heat level can vary wildly – start with half the amount and add more gradually until you reach your preferred spice level.

What to Serve With Mango Pico de Gallo?

This fresh and fruity pico de gallo is perfect with tortilla chips for easy snacking, but it really shines as a topping for grilled fish like salmon or mahi-mahi. I love spooning it over tacos – especially fish tacos or carnitas – where the sweet mango balances out richer flavors. It also makes a great side for grilled chicken or pork, and you can even serve it alongside black beans and rice for a complete meal. Don’t forget it’s amazing on top of avocado toast or mixed into a green salad for a tropical twist!

Storage Instructions

Refrigerate: Keep your mango pico de gallo in an airtight container in the fridge for up to 3 days. The flavors actually get better after sitting for a few hours, so don’t worry if you make it ahead! Just give it a quick stir before serving since the juices tend to settle at the bottom.

Make Ahead: This is one of those recipes that’s perfect for prepping the night before a party or gathering. The mango and tomatoes release their juices overnight, creating this amazing flavor blend that tastes even better than when it’s freshly made.

Best Served: While it keeps well in the fridge, mango pico is definitely best enjoyed fresh and cold. If it seems a bit watery after storing, just drain off some of the excess liquid or give it a gentle stir. The texture will be softer than day one, but the taste is still fantastic!

Preparation Time	10-15 minutes
Cooking Time	0 minutes
Total Time	60-240 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 300-350
• Protein: 6-8 g
• Fat: 2-4 g
• Carbohydrates: 75-80 g

Ingredients

• 3 cups yellow mango, diced
• 3 cups ripe tomatoes, seeded and diced
• 1 cup chopped white onion
• 1/4 cup freshly squeezed lime juice (from 2 limes)
• 3 tbsp finely chopped jalapeño (about 1 pepper)
• 1 cup cilantro leaves, packed
• 1 tsp sea salt

Step 1: Combine All Ingredients

• 3 cups yellow mango, diced
• 3 cups ripe tomatoes, seeded and diced
• 1 cup chopped white onion
• 1/4 cup freshly squeezed lime juice (from 2 limes)
• 3 tbsp finely chopped jalapeño (about 1 pepper)
• 1 cup cilantro leaves, packed
• 1 tsp sea salt

In a large mixing bowl, combine the diced yellow mango, seeded and diced tomatoes, chopped white onion, freshly squeezed lime juice, finely chopped jalapeño, chopped cilantro leaves, and sea salt.

Mix thoroughly to ensure all the flavors are well blended.

Taste the salsa and adjust the lime juice or salt according to your preference.

I like to add just a touch more lime juice if the mangoes are particularly sweet—it really brightens up the flavor.

Step 2: Chill and Let the Flavors Meld

Cover the bowl with plastic wrap or a lid and refrigerate the salsa for at least 1 hour to allow the flavors to meld together.

For the best flavor, I recommend letting it sit for 4 hours or even overnight if you have time.

This extra resting time helps the salsa become more vibrant and cohesive.