Mango pico de gallo is a sweet and savory mixture of fresh, juicy mangoes, tangy lime juice, spicy jalapenos, and crisp red onions. With its bright colors and bold flavors, it’s great as a dip for tortilla chips or to top tacos, or other Mexican dishes. One bite and this tropical twist on a classic Mexican appetizer will transport you to sunny beaches with warm ocean breezes!
Foodie friends, you will be delighted with this tropical twist on a Mexican classic Pico de Gallo recipe! Though there are countless recipes on the web and in granny’s recipe box for classic salsas, dips, and toppings, adding a little fruit takes this recipe to a whole new level!
And it’s simple to make! I don’t have time for challenging recipes when I’m trying to get fun and family-friendly food on the table! For Taco Tuesday I usually have a classic pico de gallo, and this mango recipe or Watermelon Pico de Gallo sitting on the table along with some easy tableside guacamole, creamy avocado sauce, or jalapeno ranch dressing.
Plan some family fun-themed eating adventures that highlight quick and easy recipes that everyone will love! Taco Tuesday is one of our favorites. Have a dish or two that go with the theme along with some sides, a salad, chips, dips, and dressings. Make it fun, but make it easy too!
It’s easy to make a quick pot of vegan taco meat made with lentils. Have some tortillas ready, diced tomatoes, black beans, and your favorite vegan cheese sauce for tacos. If I’m making a party of it, I’ll serve cauliflower street tacos, some cute little bean and cheese air fryer mini tacos, and salsa verde Mexican casserole or vegan chili as well. Now it’s a party! Add margaritas as desired:)
Ingredients needed to make Mango Pico de Gallo
- 2 mangos, diced – I find peeling mangos time-consuming and sometimes buy peeled, and sliced or diced mango. You will need two cups.
- 2 Roma tomatoes – Remove the seeds or your pico de gallo will be too watery
- 1 small red onion thinly diced
- 1 jalapeno thinly diced – My kids never liked the heat from fresh jalapenos but loved the flavor. You can sub in pickled tamed jalapenos. I use about ten slices and dice them tiny.
- A handful of chopped cilantro
- Juice of 2 limes – Or use one-fourth a cup of lime juice if you use bottled juice.
How to make pico de gallo with mangos
The exact ingredients with measurements can be found in the recipe card below along with more concise abbreviated instructions. Read on for more details, tips, and tricks so that you will feel confident making this recipe.
First steps: Prep the produce
You will need to dice the mango and onion. Deseed and dice the tomato. Cut the jalapeno into small diced pieces, chop the cilantro, and squeeze the lime.
First, dice the mangoes.
It can be tricky and time-consuming to peel and dice mango. One legitimate time saver I use quite often is to buy my mangos already peeled and sliced from the produce department. Then I only need to cut the slices into small dices.
If you want to cut your own mango that’s okay too. But if I am cutting my mango into small diced pieces, never do I ever go to the trouble of peeling it first.
Instead, cut each mango half away from the pit and separate it from the flesh. Then, take one half of the cut mango and cut it into sections by making lengthwise and crosswise cuts without cutting into the peel. Followed by turning the flesh side up to scoop or slice out the diced mango pieces. Continue with the remaining halves.
Next, thinly slice and dice the red onion.
I do this by removing the outer paper, and cutting the onion in half so it looks like two rainbows. Then I cut the halves into half rings (thin rainbow shapes). It’s easy enough now to further cut the onion into small pieces – almost minced onion.
Deseed and dice the Roma tomatoes
It’s important to remove the watery seeds from the Roma tomatoes before adding them to the other ingredients. Pico de gallo is not supposed to be watery or saucy and leaving the seeds in will make it too liquidy.
If you’ve never deseeded a tomato before, it’s not as hard as it sounds. Watch this YouTube video on how to remove the seeds from a Roma tomato by eHow Food.
To deseed the Roma tomatoes, cut the tops and bottoms off so that it stands up. Next, cut the middle from the center but don’t cut all the way through. Open it up and with a knife cut out the sections with seeds. Scrape and remove any remaining seeds. Cut the seedless fleshy part of the Roma tomato into small diced pieces and add it to your mixture.
Mince the jalapeno
I wear gloves when working with fresh jalapenos and wash my hands thoroughly so as not to get any of the hot pepper juice in my eyes or mouth. Cut the jalapeno in half to remove the seeds and white flesh from the center, as it’s the spiciest part. Then, thinly dice or mince it.
My family enjoys the flavor of jalapeno but does not enjoy the heat. When I make this recipe for my family I use pickled (bottled) tamed jalapenos. Ten slices are about equivalent to one whole jalapeno. Remove the slices from the jar and mince them before adding to your pico de gallo.
Finally, juice the line and chop the cilantro
You will be juicing two whole limes. If your limes are hard little balls, then roll them around on the counter first, pressing firmly with the palm of your hand. This should start to soften the limes and get the juices flowing. I love this handy citrus juicer to do the job and get the most juice from my citrus fruits.
You need about one-fourth cup of lime juice for the zestiest flavor. If you choose to use bottled lime juice then measure out one-fourth cup. Fresh lime juice is always best but if I’m out of limes, (or my limes are a little short of juice), I have no problem using bottled juice for this recipe. It’s got plenty of other flavors with the jalapenos, onion, mango, and cilantro that you won’t notice much difference.
And speaking of the cilantro…measure this one with your heart. Start with a couple of tablespoons, give a taste, and add more if desired. One small bunch is about one-fourth cup and about right for me.
Putting it all together
Now add the lime juice and salt. Toss it all together and you’ve got mango pico de gallo! Let the chip dipping begin:)
This recipe can be served right away. If you have leftovers then tightly cover them and save them in your fridge for up to five days. Toss together before serving to distribute the flavors.
The printable recipe card for tropical mango pico de gallo
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Mango Pico de Gallo
- 2 mangos diced
- 2 Roma tomatoes seedless and thinly diced
- 1 red onion thinly diced
- 1 jalapeno thinly diced
- A handful of cilantro chopped
- Juice of 2 limes
- ½ tsp salt
- First, dice the mangoes. Cut each mango in halves away from the pit, which will end up separate from the flesh. Then, take one half and make lengthwise and crosswise cuts without cutting the peel. Followed by turning the flesh side up to chop out diced mango.
- Thinly dice the red onion and Roma tomatoes (remove their seeds first).
- Cut the jalapeno in half to remove the seeds and white flesh from the center, as it’s the spiciest part. Then, thinly dice it.
- Then, combine mango, red onion, tomato, and jalapeno with chopped cilantro in a large bowl. Add lime juice and salt. Taste it and add more salt if needed.
- Serve it fresh.