This Mango Pico de Gallo only requires 15 minutes to make and is packed with flavor from fresh mango, jalapeño and lime juice. It's the perfect way to add freshness to tacos, burritos or grain bowls!
I love to mako tacos or burrito bowls because I can get creative with sides and toppings so they are never the same! I love to make Homemade Vegan Tortillas or Refried Black Beans. And I love to make Avocado Crema or Avocado Pico de Gallo to top it all off with!
And lately, my favorite topping has been this Mango Pico de Gallo. It is bright and fresh and so delicious! It is sweet from the mango, spicy from the jalapeño and tangy from fresh lime juice. The perfect addition to any taco, bowl or tortilla chip!
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Why You'll Love This Recipe
- This recipe only requires 15 minutes to make!
- And it requires basic, easy-to-find ingredients.
- This Mango Pico de Gallo is packed with flavor and a little spice.
- Use it to top so many things like tacos or grain bowls or just eat it with tortilla chips!
- And most importantly, it's absolutely delicious.
Ingredients
Ataulfo Mangoes: Ataulfo mangoes (also called champagne or honey mangoes) are my personal favorite. They are sweet and are less fibrous than Tommy Atkins mangoes which are the other variety typically found in North American grocery stores. You can use either type, but Ataulfo is my top recommendation for this recipe and all of my other mango recipes like my Mango Overnight Oats and Mango Avocado Salad!
Red Onion: Traditionally, pico de gallo uses white onion, but I like the bite and color of red onion.
Jalapeño: I use a whole jalapeño in my mango pico de gallo! If you don't like spice, start with half of a jalapeño and work your way up from there.
Cilantro: I love cilantro, so I always use it wherever I can. But, if you don't like cilantro, leave it out! This recipe is still delicious without it.
Lime Juice: Use fresh lime juice! The stuff in the bottle never tastes the same.
Instructions
Step 1. To cut the mango, cut the sides away from the seed. Then, use a spoon to scoop the mango flesh away from the skin.
Then, chop the mango into ½-inch cubes.
Step 2. In a large bowl, combine the chopped mango, red onion, jalapeño and cilantro.
Then, add lime juice and salt and use a large spoon to gently toss to combine.
Serve immediately, or store in the refrigerator for up to 4 days.
What to Serve it With
- Use this Mango Pico de Gallo to top Lentil Tacos.
- Serve it alongside Easy Vitamix Salsa and tortilla chips for the perfect snack
- Add it to your next burrito bowl for a bit of freshness!
- And of of course you need a drink, so make my Skinny Spicy Margaritas or a Pineapple Mojito Mocktail to serve alongside it!
Recipe FAQs
Scoop the salsa into an airtight container and store in the refrigerator for up to 4 days.
I do not recommend freezing this recipe.
Traditionally, pico de gallo is made of Roma tomatoes, white onion, jalapeño, cilantro, lime juice and salt.
A big pinch of kosher salt and fresh lime juice is all you need to season pico de gallo. All of the ingredients are so flavorful on their own from tomato, onion, jalapeño and cilantro that you don't need other spices.
Expert Recipe Tips
Chop all of the ingredients as small and evenly as you can. That way, you get a little bit of everything in each bite!
Looking for More Taco Night Ideas?
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📖 Recipe
Mango Pico de Gallo
Equipment
- 1 Cutting Board
- 1 Chefs Knife
- 1 Large Mixing Bowl
Ingredients
- 2 Cups Mango, chopped into ½" pieces See Note
- ¼ Large Red Onion, finely chopped
- 1 Medium Jalapeño, seeds removed and minced
- ⅓ Cup Cilantro, lightly packed, chopped
- 2 tablespoon Lime Juice
- ¼ teaspoon Kosher Salt
Instructions
- In a large mixing bowl, combine chopped mango, red onion, jalapeño and cilantro.2 Cups Mango, chopped into ½" pieces, ¼ Large Red Onion, finely chopped, 1 Medium Jalapeño, seeds removed and minced, ⅓ Cup Cilantro, lightly packed, chopped
- Add the lime juice and kosher salt. Then use a large spoon to gently toss everything together.2 tablespoon Lime Juice, ¼ teaspoon Kosher Salt
- Serve immediately or store in an airtight container in the refrigerator for up to 4 days.
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