I could eat regular pico de gallo with a spoon. And I am not kidding. I kind of sometimes pretend it’s gazpacho and forgo the chips altogether. This mango pico de gallo is mostly the same, but with the addition of sweet juicy mango, and it’s a completely different experience. You can make this entirely with mango, or you can combine both tomato and mango together, it’s up to you and delicious both ways! This Mango Pico de Gallo is perfect for scooping up with chips, but also a great garnish on salads and chicken , steak, or fish tacos.
Ingredient Notes
- Mango – You’ll need one medium to large mango, or about 1 cup chopped. There are different varieties of mango and if you’re grabbing the small yellow varieties you’ll need closer to 2-3 mangoes to get enough. Choosing a ripe mango is similar to feeling for a ripe avocado. It should have a light softness to it when you press into it, but not too much!
- Onion –you can use yellow or red onion in this recipe. I love the purple color with the bright yellow fruit so I usually use red!
- Jalapeno – Not a fan of too much heat? 1/2 a jalapeno without seeds is a nice, mild-medium heat; go from there. You can also choose to skip the jalapeno all together (I did in my photos!)
- Tomato – this is optional. Sometimes I make this only with mango, other times I’ll throw a tomato in there as well, it’s delicious both ways!
How To Make Mango Pico De Gallo
- It doesn’t get much easier than this. Chop up your mango, onions, jalapeno, and cilantro. Mince your garlic. Toss everything together, add lime juice and salt (and a drizzle of oil if you like), and serve!
Serving Suggestions
This mango pico de gallo goes with so many things! It’s perfect on salads, grilled meats, fish tacos, or burrito bowls. Eat with beans and rice, tortilla chips, or even a spoon. It’s THAT good!
Related Recipes
If you love this recipe, you may be interested in these other favorites from Our Best Bites:
Pico de Gallo
Mint-Pineapple Pico de Gallo
Chili-lime Mango Chicken Skewers
Kiwi-Mango Salsa
Frequently Asked Questions
Can I make this ahead of time? This pico de gallo is best served right away, but could be made a few hours ahead. To store leftovers, cover tightly, store in fridge, and use within 24 hours. After that, the mangoes will begin to get squishy.
Mango Pico de Gallo
Ingredients
- 1 cup small cubes of mango about 1 medium to large mangooptional: 1 medium tomato, diced1/2-1 large jalapeno pepper, finely diced (1/2 without seeds is a nice, mild-medium heat; go from there)1/4 cup chopped cilantro1/4 of a medium red onion, finely chopped (about 1/4 cup)juice of 1 lime2 cloves garlic, minced or finely pressedkosher or sea salt to taste
- optional: drizzle of avocado oil
Instructions
- Combine ingredients and season to taste. You can serve this immediately, or chill in the fridge for an hour or so first.
Questions & Reviews
That looks so good! I have a question though. How can I tell a good ripe Mango from a yucky hard green one? I have the hardest time with this & I would love a good mango picking tutorial! I always think I'm picking good ones & when I cut them open they're hard as rocks. I would also love to hear about how you cut them – I always end up with a slimy mess. Thanks!
A mango pico de gallo would be so fresh, sweat, juicy and good!
Lisa, you can usually get them cheap at stores like Costco or Sam's. I got these particular mangoes at Kroger; just watch the supermarket deals because it seems like at least ONE of the major grocery stores in my area always has cheap mangoes between now and the fall.
If you don't mind sharing, where are you getting your mangos? A big box store or a produce market? I missed my chance at really cheap mangos a couple of weeks ago and have been kicking myself since. I'm hoping to find them again!
This looks amazing! I am off to find some mangoes this weekend. I totally envision some of this on some fish tacos.
Made it for dinner tonight, although I didn't have jalepeno. I substituted crushed red pepper. Soooo good! Thanks for the recipe!
I have been making a similar recipe for a few years and it is fantastic on grilled salmon rubbed with a sweet and spicy chipotle paste. To die for! Also great with just chips too 🙂
I make something similar all the time, I just add diced tomatoes. Love it almost as much as I love your blog!
Can't wait to try this!! I got all the ingredients at the store today. 🙂
why didn't I think of this?! Amazing.