This tropical Mango Pico de Gallo is sweet, spicy, and vibrant. An easy Mexican salsa made with just 7 ingredients, it is a delicious and nourishing choice for the summer and especially tasty on shrimp or fish tacos.
If you love a zesty Salsa Bandera or the sweet-heat combo in Shrimp Aguachile with Mango, then you won't be able to get enough of today's recipe.
Inspired by the pico de gallo I grew up eating in my Mexican household, this tropical version adds crisp cucumber and juicy mango for a sweet, spicy, and refreshing summer salsa. Plus, it's ready in 10 minutes and is naturally gluten-free, vegan, Whole30 friendly, and seriously irresistible!
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For another amazing variation on pico de gallo, check out Roasted Corn Pico de Gallo.
Ingredients & Substitutions
I recommend ripe Ataulfo (honey) mangos for their smooth, buttery texture and tropical sweetness. I like to use English cucumbers, but use whichever you have on hand. You can also substitute the cucumber for jicama for a different flavor and great crunch.
See recipe card for a list of all the ingredients and quantities.
Step-by-Step Instructions
- Prep Ingredients: Dice mango, cucumber, onion, jalapeños, cilantro and tomato.
- Combine: Add everything to a large bowl.
- Season and Mix: Season with lime juice and salt and gently mix everything together. Serve immediately or allow to sit for 15-30 minutes to allow the flavors to meld.
Recommended for This Recipe
Chef Knife
I recently started using the Made-In Chef Knife and it is amazing! A sharp, well-balanced knife makes dicing up all of the veggies in this recipe faster, easier, and more enjoyable.
How to Serve
Serve at room temperature or chilled with one of the following:
- Chuck Roast Carne Asada
- Shrimp Tacos
- Pan Seared Cilantro Lime Chicken
- Ceviche de Camaron
- Croquetas de Atún
Storing
Store in an air-tight container in the refrigerator for up to 2 days.
I hope you enjoy! If you try this recipe, please leave me a comment with a star rating below. Also, be sure to follow me on Instagram, Facebook or Pinterest to stay in touch, and don't forget to subscribe to my newsletter.
Recipe
Mango Pico de Gallo
Equipment
- Knife
- cutting board
- mixing spoon
- Mixing bowl
Ingredients
- 1 medium jalapeño
- 1-2 serrano peppers
- ¼ white onion
- 2 ripe honey mangos see notes
- ½ English cucumber (about 1 ½ cups diced)
- 2 tablespoon chopped cilantro
- 2 Roma tomatoes
- 1 lime
- salt to taste
Instructions
- Peel the mangos, remove the flesh from the pit and dice into small pieces.
- Medium dice the onion, jalapeños, cucumber, cilantro and tomato.
- Add the diced ingredients into a bowl.
- Mix being careful not to crush the tomatoes.
- Add lime juice and a sprinkle of salt.
- Mix again and taste.
- Add more salt or lime juice if needed.
- Serve immediately or let sit for 15-30 minutes to allow the flavors to meld together for an even better taste.
Notes
- I prefer honey mangos, also known as Ataulfo, because of their smooth, buttery texture and sweet, tropical flavor. However, feel free to use whichever type of mango you can find, just remember to select ripe mangos for the best flavor.
- For a mild salsa, use only jalapeños and use gloves to remove the seeds and veins. You can also use less jalapeños and more tomatoes and cucumbers. For more spice, use only serranos.
Nutrition
Originally published June 17, 2023. Updated post June 2025.
Jackie
I never thought of adding mango to pico de gallo, and I have been missing out. This was delicious!!
Gemma
Hi Jackie, I know what you mean, the mango is such a great addition.
Patrick
The mango! What a great addition! I couldn't stop eating it.
Gemma
Thank you Patrick! I agree with you, the combo with the mango is so good and it definitely doesn't last when I make it at home.