Mango Pico de Gallo. Ready in 10 minutes!

Mango pico de gallo is a delicious, vibrant, fresh, and zesty Mexican salsa rich in flavors and textures.

This chunky salsa is very easy to make too and uses fresh ingredients like mangos, red onions, tomatoes, cilantro, and lime juice.

Mango pico de gallo in a colourful Mexican bowl and some corn chips on the side.

About The Recipe

Pico de Gallo is a Mexican salsa made with fresh produce and served as an appetizer with corn tortilla chips or as a side dish for other preparations.

The name translates to English as “roaster’s peak” because people originally used to eat it with fingers using the forefinger and the thumb.

Traditionally, pico de gallo is made only with tomatoes, onions, cilantro, and lime juice. However, this easy salsa can be also prepared with other tropical fruits and vegetables and be named accordingly.

For example, if you add pineapple, it will be pico de gallo con piña, or like in this recipe, using mango will take the name of pico de gallo con mango.

A closeup on mango pico de gallo.

So, our recipe includes sweet mangos cubes mixed together with the traditional ingredients. The result is a fresh mango salsa with lots of flavors and textures.

Let’s start with the ingredients needed to make this flavorful salsa.

Ingredients for pico de gallo con mango

  • Mango: Mangos are delicious and are known for their many benefits. They have a natural sweetness that sets the tone for this salsa. This tropical fruit is the king of all fruits and is undoubtedly delicious.

Related: The Health Benefits of Mango.

  • Tomatoes: Juicy and red tomatoes are the next best thing in this recipe apart from the mangos. You can choose any plum tomatoes you prefer. However, make sure they are nicely firm to touch.
  • Red onion: Red onions add a crunch to the salsa. You can choose white or yellow onions as well, but I love red onions because they have a mild flavor and are slightly sweet. In short, the flavor goes so well with the mangoes and tomatoes.
  • Green chilies: Those bring in heat and help balance the sweetness in the salsa. You can also use jalapeños, serranos, thai chilies, etc. Whatever you can get easily!
  • Cilantro: This is an herb that adds freshness to this salsa. Furthermore, it has a slightly complex flavor that goes well with the rest.
  • Lime: Juice from fresh limes adds acidity to the recipe. This ingredient is crucial as it helps to cut through the sweetness. It plays an important role in balancing the flavors. 
  • Salt: A dash of salt is compulsory for every dish. You can use table salt, pink Himalayan salt, or sea salt. Whatever works best for you.
Ingredients for mango pico de gallo labeled and displayed on a marble surface.

How To Make Mango Pico de Gallo

Wash tomatoes and dice them (you can also remove the core and seeds if you want), then peel the onion and dice it too. Place everything in a bowl.

Diced tomatoes and onions n a white bowl.

Wash and peel mangos, then dice them. Ripe mangoes add more juice and sweetness to the salsa. While firm mangos add more tanginess and texture.

Diced mango on top of tomatoes and onions in a white bowl.

Chop the chilies and cilantro, and add them to the bowl. Season with salt, then add fresh lime juice.

Cilantro and chilies chopped added to the bowl.

Mix everything, then taste and adjust seasonings to your liking by adding more chilies, salt, or lime juice.

Mixing mango pico de gallo in a bowl.

Now that you see how easy is to make this mango pico de gallo salsa, let’s see below how to serve it.

What To Eat With

A molcajete with pico de gallo with mango and corn chips.

Useful notes

  • Spicy. Adjust spiciness by adding more or fewer chilies, if you use jalapeno peppers you can even cut them longwise and discard veins and seeds for a milder flavor.
  • Variations. Add chili flakes or chile de arbol for a smoky and spicier touch.
  • Subs. Replace green chilies with fresh habanero or use cherry tomatoes for a sweeter taste.

Storage Suggestions

You can make mango pico de gallo one day ahead. Just chop and dice all ingredients and leave them in separated containers stored in the refrigerator. Then the day you intend to eat it, just combine and season everything with salt and lime juice.

Once prepared, this fresh salsa can be stored in the fridge for up to 3 days. I don’t recommend freezing it.

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Similar recipes

Mango pico de gallo recipe.

Mango Pico de Gallo

Mango pico de gallo is a delicious, vibrant, fresh, and zesty Mexican salsa rich in flavors and textures. It is very easy to make and uses fresh ingredients, making it the perfect appetizer!
PREP 10 minutes
TOTAL 10 minutes
5 from 1 vote
Print Pin Rate
Servings: 1 bowl
Author: Maricruz


  • 1 cup fresh mango (diced)
  • 1 ½ cup tomatoes (diced)
  • ½ cup red onion (diced)
  • 2-3 green chillies (chopped)
  • bunch cilantro (chopped)
  • 1 lime (juice)
  • salt (to taste)


  • Place tomatoes, onions, and mango in a bowl.
  • Add chilies and cilantro and season with salt.
  • Add lime juice and mix well to combine.
  • Adjust seasonings and serve immediately.
Calories: 216kcal | Carbohydrates: 54g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 318mg | Potassium: 1002mg | Fiber: 12g | Sugar: 36g | Vitamin A: 3817IU | Vitamin C: 127mg | Calcium: 82mg | Iron: 1mg
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Is mango pico de gallo healthy?

Yes, it is! This fresh salsa is loaded with fresh vegetables and fruit, it has no preservatives or unhealthy ingredients.

Is mango pico de gallo spicy?

Depends on how many chilies you add. If you like the taste of green chiles but want to tone down the spiciness, cut them lengthwise and remove veins and seeds before chopping them.

Is this salsa vegan and gluten-free?

Yes, it is. Because no animal products are used to make it. And it neither contains any gluten products.

We love this fresh, tangy, sweet, spicy, and beautiful salsa. And we hope you will too. If you do, please don’t forget to rate it and let us know in the comments below! we’d love to hear from you.

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Recipe Rating

One Comment

  1. 5 stars
    I also made your pineapple pico de gallo and now this mango version. Neither of them disappointed me! The spicy, tarty and somehow sweet and sour flavour was beyond delicious!