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Blue bowl full of diced mango, tomatoes, onion, and peppers to make mango pico de gallo. Surrounded by tortilla chips, with one chip in bowl.

Mango Pico de Gallo Recipe

This mango pico de gallo is all we want when the weather gets warmer. It’s juicy and fresh and has just the right amount of ripe mango flavor without being too sweet. Make it for all your potlucks and parties, or use it as a salsa fresca for fish or avocado tacos. Just be prepared for it to go fast (you might want to make a double batch)!
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Prep Time:10 minutes
Total Time:10 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: American, California, Mexican
Keyword: Easy, Healthy, Quick, Weeknight
Servings: 6
Author: Rachel & Emily Conklin

Ingredients

  • 2 Roma tomatoes diced (a little over 1 cup)
  • 1 large mango (or 2 small ones) diced (seed and peel removed)
  • 1/4 red onion diced (about 1/2 cup)
  • 1/2 cup cilantro chopped
  • 1 jalapeño minced
  • 1 tbsp lime juice
  • ¼ tsp salt plus more to taste

Instructions

  • Add the mangos, tomatoes, cilantro, jalapeño, and red onion to a medium sized mixing bowl.
    2 Roma tomatoes, 1 large mango (or 2 small ones), 1/4 red onion, 1/2 cup cilantro, 1 jalapeño
  • Squeeze in the lime juice and the salt and gently mix with the other ingredients. Taste for seasoning and add more, if needed.
    1 tbsp lime juice, ¼ tsp salt
  • Serve with tortilla chips, a margarita, on shrimp tacos or avocado tacos, or with your favorite protein.