Easy Mango Pico de Gallo

Simple. Easy. Perfect. This easy Mango Pico de Gallo recipe takes only minutes to prepare, and adds a burst of fresh flavor to your favorite Mexican dishes! Try it on your favorite fish tacos, on grilled fish, or in a tropical buddha bowl. 15 minutes and a few fresh ingredients are all it takes!

A glass bowl of mango pico de gallo with cilantro in the foreground.

👩🏻‍🍳 Tamara Talks – About Mango Pico de Gallo

This Mango Pico de Gallo is so easy, I have put off writing a post for it for quite literally YEARS. It doesn’t seem like it qualifies as a “recipe.” Combine 5 ingredients in a bowl (after prep of course 😆  ) and season to taste.

Now that we’ve gotten my procrastination out of the way, this is why I finally did write a post with the recipe: I make this REGULARLY. It’s a component of many of my recipes. It would be SO NICE to just be able to link to the recipe for this easy mango salsa, saving me time writing, and you time navigating a blog post.

As you may know, the hubs and I live in south Texas’ Rio Grande Valley – almost as far south as you can go and remain in the US. We’re not quite to Brownsville, but almost. We reap the benefit of our subtropical climate and proximity to Mexico… especially in the produce department. Mangoes are available year ’round in McAllen, and they’ve made their way into so many of my dishes!

My traditional pico de gallo (with tomatoes) is identical to this easy mango salsa; I simply switched out the tomatoes for mango… hence the name! I also have a goldenberry pico de gallo. You’ll want to try them all!

A bird's eye view of mango pico de gallo with cotija cheese, lime wedges, and tortillas.

🥭 About Mangoes

Mangoes taste amazing, making it easy to forget they’re also very healthy. They’re packed with vitamins, minerals, and phytonutrients (big word for plant-based nutrients). They’re high in fiber, contain enzymes that can aid in digestion, and plentiful magnesium help keep electrolytes in balance. For more on the health benefits of mangoes, see 28 Science-Backed Health Benefits of Mango.

Mangoes are grown all over the globe – Mexico, India, China, Thailand, Indonesia, the Philippines, Pakistan, Nigeria, Bangladesh, Brazil, and the US. They’re considered by many to be the World’s favorite fruit. I’m on board with that! Their bright, sunny, not-too-sweet flavor just can’t be beat. They make a perfect counterpoint to savory dishes, work well in cocktails, perfect a fruit salad, and make desserts sing.

📋 Ingredients You’ll Need

Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.

  • mangoes – Use whatever variety you can get. When I have choices, I use champagne or ataulfo mangoes. See Varieties of Mango for more information.
  • fresh chiles – My favorite chile for this recipe (you see it in the photos) is Fresno chile. Red and green jalapeños, serranos, and habanero (if you LOVE HEAT) are all good options. Choose according to preference!
  • onion – I like scallions, but I have also used red onion and shallot.
  • limes – Please use fresh-squeezed limes… if you use bottled juice, don’t tell me!
  • cilantro

🔪 Step-By-Step Instructions

  1. Prep ingredients – Peel, seed, and chop the mango. Mince the chile. Chop the onion. Juice the lime (1/4 to 1/2 cup of fresh lime juice). Chop the cilantro.
  2. Combine – Combine all ingredients in a bowl, and season to taste. Enjoy!
A glass bowl of mango pico de gallo with cilantro in the foreground.

💭 Tips

Make quick work of chopping the cilantro by grabbing just below most of the leaves and twisting to remove the bigger stems. The fine stems are mild enough to include in your mango salsa.

So, what do you think? Have you ever tried mango salsa? I’ve given you some ideas for using mangoes, and this mango salsa is so versatile! I hope you’ll give it a try…


How long can I keep leftover mango salsa?

We like it the next day, but after that, it loses its freshness.

Clearly, I’m a fan of a wide variety of salsas, but these fresh, easy “pico de gallo” type salsas are my favorite. You can’t beat their fresh flavor, and the ease of preparation.

Signature in red and green with chiles and limes. Healthyish Latin cuisine.

Easy Mango Salsa Feature

Easy Mango Pico de Gallo

A fresh, quick, and easy mango salsa that perfectly complements your favorite tacos, sopes, etc. 
5 from 2 votes

Click to rate!

Prep Time 15 minutes
Total Time 15 minutes
Course Condiment, Salsas
Cuisine Tropical/Mexican
Servings 12 servings
Calories 40 kcal


  • 2 large mangoes - peeled, seeded, and diced
  • 2 Fresno, serrano, or jalapeno chiles - stems, veins, and seeds removed, and finely minced
  • 3 scallions or small shallots - finely chopped
  • 3-4 limes - juiced
  • ½ cup packed cilantro leaves - coarsely chopped
  • sea salt/fresh ground pepper - to taste


  • Combine all prepped ingredients in an appropriate bowl. Stir to combine, and season.
  • Enjoy! (It’s so simple!)


Easy Mango Salsa is best used fresh, but will keep 1-2 days in the refrigerator.


Calories: 40kcal

NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com

🥭 Tacos to Use Mango Salsa On

A platter of air fryer Baja shrimp tacos with toppings in colorful bowls.

Air Fryer Baja Shrimp Tacos

An oval cast iron dish with 3 pork belly tacos, black fork, and print napkin.

Mexican Pork Belly Tacos

4 redfish tacos in a white ceramic taco holder.

Redfish Tacos

A red ceramic plate with 3 leftover pulled pork tacos with peach salsa and avocado.

Leftover Pulled Pork Tacos

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  1. I just created this dish for a party I have this afternoon – Los Angeles has been struggling with some major heat, and this recipe is here to save the day!

    I popped it in the fridge prior to my guests arriving, and it was easily the hit of the party. I tripled the recipe, as while I was tasting, I had a solid gut instinct this would be a winner from the get-go.

    Thanks so much for sharing!