This simple 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.
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. We LOVE IT, and think you will, too!
- Fast and Simple: It's ready in simply 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, simply be sure to thaw the mango in the refrigerator overnight before you make it and chop into smaller even pieces.
- Tomato – We 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 simple!
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 quite, quite 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 truly do have more red on their skin — but in most cases, the red color usually simply 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, We 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!
How do you store mango salsa?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 tasty 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!
- Grilled Shrimp Pineapple Skewers
- Pineapple Mango Salsa
- Asian Burgers
- Grilled Honey Garlic Chicken Skewers
Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you truly loved it, please leave a comment further down on the page. Thank you!
Simple Mango Pico de Gallo
By Marlynn Schotland Prep Time: 10 mins Total Time: 10 mins Servings: 8 servings This summer mango salsa is a tasty blend of sweetness from the mango and slight tart from the red onion and lime, and it comes together quickly and easily. Perfect for summer parties!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
Make-ahead: you can make this salsa up to 24-hours in advance of serving. In fact, We 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! Storage: store in an airtight container in the refrigerator for up to 5 days.Nutrition
Calories: 41 kcal, Carbohydrates: 10 g, Protein: 1 g, Fat: 1 g, Saturated Fat: 1 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 1 g, Sodium: 148 mg, Potassium: 161 mg, Fiber: 1 g, Sugar: 8 g, Vitamin A: 761 IU, Vitamin C: 23 mg, Calcium: 12 mg, Iron: 1 mgNutrition information is automatically calculated, so should only be used as an approximation.
