This easy mango pico de gallo recipe is the ultimate summer dish. It’s fresh, flavorful, and takes only minutes to make. It’s great for parties, BBQs, or taco night.
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What is mango pico de gallo?
Mango pico de gallo combines diced mangoes, Roma tomatoes, red onion, garlic, cilantro, lime juice, salt, and pepper. It’s a quick, no-cook dish that’s ready in minutes and is perfect for chips, tacos, and grilled meats.
Why you’ll love this mango pico de gallo
This Mango Pico de Gallo is a summer staple in our house. I LOVE IT, and think you will, too!
- Fast and Easy: It’s ready in just 10 minutes with no cooking needed!
- Fresh Ingredients: Made with real fruit, veggies, and simple seasoning.
- Versatile: Use it as a dip with chips, a taco topping, or as a side dish for chicken, fish, or pork.
- Vegan: Naturally gluten-free, dairy-free, and vegan.
Ingredients you’ll need
- Mango – Use two ripe mangos (see FAQs below for how to choose a ripe mango). You can also use frozen mango chunks, just be sure to thaw the mango in the refrigerator overnight before you make it and chop into smaller even pieces.
- Tomato – I use Roma tomatoes, but you can use any other tomato that you like! Try to dice the tomatoes to the same size as the mango pieces.
- Red Onion – Red onion adds contrasting sharpness to the sweet fruit. You can use yellow onion instead if that’s what you have on hand.
- Lime juice – for extra tartness and bright acidity.
How to make mango pico de gallo
- Prepare the ingredients: Dice mangoes, tomatoes, garlic, and red onion. Chop cilantro.
- Mix: Add all the ingredients to a large bowl.
- Season: Squeeze lime juice over the mixture and sprinkle with salt and pepper.
- Toss and chill: Gently toss everything together. For best flavor, refrigerate for at least 10–15 minutes before serving.
It’s that fast and easy!
Pro tips for the best mango pico de gallo
- Choose ripe mangoes: They should be slightly soft but not mushy.
- Remove tomato seeds: Remove the seeds before chopping the Roma tomatoes to get a crunchier texture.
- Customize it: Add avocado, cucumber, or even pineapple for extra flavor.
Recipe FAQ
When you pick up a mango, it should give slightly if you give it a very, very gentle squeeze. If the mango doesn’t give, it’s not ready; if it feels softer like a ripe peach or avocado, it’s ready.
You can also tell by smell: ripe mangoes will give off a sweet smell when you smell around the stem. Because there are so many different types of mangoes, color is not necessarily an indication of ripeness.
Many people think that the amount of redness in the skin indicates how ripe a mango is — and quite frankly, sometimes the ripest mangoes really do have more red on their skin — but in most cases, the red color usually just indicates how much sun that mango got.
You can make this salsa up to 24-hours in advance of serving and refrigerate in an airtight container. In fact, I prefer to allow the ingredients to sit in the refrigerator for at least two hours before serving. This allows the tomatoes, mango, and red onions to soak up the lime juice, making it extra tasty!
Store it in an airtight container in the fridge for up to 2 days. Stir before serving to refresh the texture and flavor.
What to serve with this mango pico de gallo
This quick pico de gallo is delicious simply served as a dip for tortilla chips.
But it’s also great with:
What drinks to serve with this dish
Serve this fresh mango salsa with ice-cold margaritas, our Tropical Rosé Sangria, or with a chilled Pinot Grigio or Sauvignon Blanc.
More summer recipes
Check out these yummy summer recipes for chicken, fish, steak, seafood, and vegetarian options!
Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Easy Mango Pico de Gallo
Ingredients
- 2 ripe mangoes, diced
- 3 Roma tomatoes, seeded and diced
- ½ cup finely chopped red onion
- 2 garlic cloves, minced
- 2 Tablespoons finely chopped cilantro
- juice of 1 lime
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Combine all ingredients in a medium bowl.
- Serve immediately, or refrigerate for up to 24 hours to allow ingredients to marinade before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe looks fantastic. I actually had never tried a mango until about a month ago. We live in Taiwan and a popular way they serve it here at the street market’s is over shaved ice with some kind of cream…SO delicious. Someone from my husbands office just recently gave us a big box of mangos and this recipe will be perfect served with some grilled chicken. Thanks for sharing.
I love a good mango salsa – or a mango smoothie!
Love this recipe! I usually add a pinch of salt too. But my favorite way to enjoy a mango is in plain yogurt – love the sweet and tangy combo.
What a great giveaway! Mangos are somehow a bit less popular here (it’s all those Oregon berries taking up the fruit spotlight!!) so it’s great to be reminded how great they are in summer!!
Mango and Salsa have got to be two of the best things ever put into the same bowl! We eat mangoes in everything this time of year, but my favorite way is probably au naturale – one bite at a time :)
Love mango salsa. This one looks especially appealing. :-)
My husband LOVES mangos…but I rarely know what to do with them! I’m going to have to make this recipe for him…I need another Mango recipe in my aresenal!
Oops, I didn’t notice the question. I think mango salsa is probably my favorite way of enjoying them.
I’m enjoying reading your blog now. Surprised I didn’t know about it before.
Mango bread! I do like salsa too.