This Fresh Mango Pico de Gallo is everything you want in a summer salsa—sweet, juicy, bright, and packed with fresh flavor. Made with ripe mangoes, tomatoes, red onion, jalapeño, cilantro, and fresh lime juice, this easy recipe comes together in just 15 minutes and instantly upgrades everything from tacos to grilled chicken and fish.
If you’ve never tried mango pico before, think of it as a cross between classic pico de gallo and fresh mango salsa. The sweetness of ripe mango perfectly balances the acidity of tomatoes, the kick from jalapeño, and the freshness of cilantro, making it one of the best healthy condiments to keep in your refrigerator all summer long.
Whether you’re hosting a backyard BBQ, meal prepping for the week, or looking for an easy appetizer with tortilla chips, this fresh mango salsa is guaranteed to disappear quickly.
Why You’ll Love This Mango Pico
Packed with nothing but good-for-you ingredients, this is my favorite dip of the summer for so many reasons. Yes, I’ve already got summer on my mind; kinda hard not to during these Seattle winters! For starters, mangoes are the game-changing ingredient in this recipe not only because they add a subtle touch of sweetness, but they are rich in so many vitamins, minerals and other beneficial plant compounds – primarily vitamins C and A. They’re also pretty high in fiber and a good source of folate, which is needed to help produce healthy red blood cells.
Easy Summer Salsa
- Ready in just 15 minutes
- Naturally gluten-free and dairy-free
- Sweet, savory, and slightly spicy
- Perfect for meal prep
- Delicious with tacos, fish, chicken, steak, shrimp, and chips
- Made with fresh summer produce
- Great for entertaining
How to Pick the Best Mangoes
Look for mangoes that:
- Give slightly when gently squeezed
- Smell sweet near the stem
- Have smooth skin
- Feel heavy for their size
Avoid overly soft mangoes since they’ll become mushy in the salsa.
Refreshing Homemade Salsa
Now I know I said this is my favorite dip of the summer, but don’t let the summer thing fool you. While this Mango Pico de Gallo is the best when mangoes are in season, it’s perfect to enjoy any time of year. As long as you can get your hands on semi-ripe mangoes (semi-ripe so there’s still a slight crunch), then you are in business. I love to enjoy this pico with chips (Siete is my favorite), tacos or burrito bowls, or you could even add it to your favorite nachos. So refreshing, so versatile, and so incredibly delicious!
Ingredients You’ll Need:
- Tomatoes (Roma or from the vine)
- Red or white onion, diced
- Mango (semi-ripe, you want it to have a slight crunch to it)
- Anaheim pepper
- Red bell pepper
- Cucumber
- Jalapeño
- Cilantro
- Limes
- Hot sauce (I prefer @sietefoods)
- Sea salt
- Ground pepper
How to Make Mango Pico de Gallo
Chop tomatoes, onion, mango, peppers (red bell, Anaheim and jalapeño), cucumber and cilantro, and combine in a bowl.
Add in lime juice, hot sauce, sea salt and ground pepper.
Mix everything together, then chill for about 30 minutes in the refrigerator before serving for best results. Stays fresh for about 3-5 days in an airtight container in the fridge.
Frequently Asked Questions
What’s the difference between mango salsa and mango pico de gallo?
Traditional pico de gallo uses diced tomatoes, onion, cilantro, jalapeño, and lime juice. Mango pico de gallo adds fresh mango for natural sweetness while keeping the same chunky texture.
Can I make it ahead of time?
Yes! It actually tastes even better after chilling for 30–60 minutes, allowing the flavors to meld.
Is mango pico spicy?
Only mildly. Remove the jalapeño seeds for a milder version or add extra peppers if you like more heat.
What mangoes work best?
Ataulfo and Honey mangoes are naturally sweeter, while Tommy Atkins mangoes hold their shape well and are easy to find.
Can I use frozen mango?
Fresh mango is recommended for the best texture, but thawed frozen mango can work in a pinch if well drained.
Expert Tips
Tips for the Best Mango Pico
- Dice everything into similar-sized pieces for the best texture.
- Chill for at least 20–30 minutes before serving.
- Use fresh lime juice instead of bottled.
- Taste and adjust the salt just before serving.
- Make it the same day for peak freshness.
SHOP THE RECIPE
Try These Other Healthy Snacks & Sides:
Healthy Fried Zucchini Blossoms
Click here to watch the reel I made of this recipe 🙂
Fresh Mango Pico de Gallo (Easy Mango Salsa Recipe)
Ingredients
- 5 tomatoes (Roma or from the vine), diced
- 3/4 red or white onion, diced
- 1 semi-ripe mango (you want it to have a slight crunch to it), peeled and diced
- 1 large Anaheim pepper (seeds removed), diced
- 1/2 medium red bell pepper, diced
- 1/2 large cucumber, peeled and diced (inner flesh/seeds removed)
- 1/2-1 tbsp (to taste) jalapeño, finely diced
- 1 cup cilantro, finely chopped
- 2-3 limes, juiced
- 1 tbsp hot sauce (I prefer Siete)
- 1 tsp sea salt
- 1/2 tsp ground pepper
Instructions
- Chop tomatoes, onion, mango, peppers (red bell, Anaheim and jalapeño), cucumber and cilantro, and combine in a bowl.
- Add in lime juice, hot sauce, sea salt and ground pepper.
- Mix everything together, then chill for about 30 minutes in the refrigerator before serving for best results. Stays fresh for about 3-5 days in an airtight container in the fridge.
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