Mango Pico de Gallo Recipe

Mango pico de gallo in a bowl with a spoon.

5 from 1 vote

Tropical meets traditional! This easy Mango Pico de Gallo recipe is a fresh, slightly spicy, and tropical twist on a classic. Quick, fresh, and bursting with flavor - it's the perfect summer salsa.

Prep Time10

Cook Time0

Total Time10

Course: Appetizer, Condiment

Cuisine: Mexican, Tex-Mex

Diet: Vegan, Vegetarian

Servings: servings

Calories: 40kcal

Author: Angela Lietzke

Ingredients

1 ½ cups mango diced
1 cup Roma tomato seeded and diced
½ cup white onion diced
2 jalapeno peppers seeded with ribs removed and minced
½ cup fresh cilantro chopped
2 Tablespoons lime juice freshly squeezed
½ teaspoon salt

Instructions

In a bowl, combine all of the ingredients. Stir well.
Chill in the refrigerator for 15-30 minutes before serving to let the flavors meld.

Notes

Mangoes can be found year-round, but their peak season is typically between May and September. To get the best flavor and texture, choose a mango that is yellow, orange, or red, gives slightly when pressed, and has a sweet, fruity scent.
Dice each ingredient evenly. Small, uniform pieces ensure that each bite has a perfect mix of flavors.
Homemade pico de gallo tastes even better after sitting for 15-30 minutes because it allows the flavors to meld.
Store leftovers in an airtight container in the fridge for up to 4 days, though the mango and tomatoes may release moisture over time. Freezing isn’t recommended, as it will alter the texture and flavor.

Nutrition