Mango pico de gallo is the perfect fresh salsa for your next summer barbecue or taco night. With sweet mango, crisp red bell pepper, and spicy jalapeño peppers, this delicious salsa will be a new family favorite.
With grilling season on the horizon, I’ve been on the search for some fun new side dish recipes for backyard barbecues. This homemade mango pico de gallo is so good, I can’t wait to eat it all summer! Serve this colorful salsa with corn tortilla chips for a great appetizer, or as a flavorful topping for grilled chicken or fish. With simple ingredients like juicy mangos, jalapeño peppers, and fresh cilantro, this classic recipe is sure to be a hit with your friends and family!
This easy mango pico de gallo is also the perfect choice for your next taco night. This sweet salsa adds a tropical twist for your favorite Mexican dishes, and it looks so pretty on tacos or burrito bowls. I added fresh pineapple to my salsa to make it extra sweet and juicy, but you could substitute more mango or fresh tomatoes for an equally tasty dip.
For other fun summer side dishes, try my cherry tomato salsa, orzo pesto pasta salad, or grilled delicate squash. For taco night ideas, try my chicken and shrimp fajitas and instant pot Mexican brown rice.
You Will Love This
- This is the perfect sweet salsa fresca to pair with the spicy flavors of your favorite Mexican recipes.
- This fresh mango salsa recipe is a great complement to grilled meats and seafood.
- This recipe is made with easy to find ingredients from your local grocery store – no speciality shopping required!
To make this delicious mango pico de gallo, you need the following simple ingredients (exact measurements are in the recipe card below):
- Fresh mangoes: Choose ripe mangoes for the sweetest salsa. The color of the mango is not the best indicator of ripeness. Instead, give the mango a tiny squeeze to check if it’s ripe. It should give slightly to pressure. It should not be hard as a rock (not yet ripe), and it should not be squishy (overripe).
- Red bell pepper: Feel free to substitute yellow or orange bell peppers. I used red for the pretty color contrast.
- Jalapeno pepper: Jalapeno peppers add just a little kick to the salsa. Serrano peppers would be a good substitute for the jalapeño.
- Red onion: Red onion is traditional and adds a pretty color to this salsa, but white onion would work perfectly fine too!
- Pineapple: I added diced pineapple to this salsa to add sweetness. You could substitute the pineapple for more mango, or could use sweet cherry tomatoes or roma tomatoes (or any other plum tomatoes or heirloom tomatoes).
- Fresh lime juice: Lime adds a great pop of acidity to the salsa that helps counter all the sweet fruit – don’t leave it out!
- Kosher salt and fresh black pepper
- Fresh cilantro
- Optional: For a sweeter salsa, try adding a drizzle of honey with the lime juice!
Step One: Prepare the ingredients. Chop the cilantro. Peel the mango and pineapple (if using). Seed the bell pepper and jalapeño pepper. Finely dice the mango, pineapple, red onion, bell pepper and jalapeño into uniform small pieces.
Step Two: Add the diced ingredients to a mixing bowl and stir well to combine.
Step Three: Squeeze fresh lime juice into the salsa, and season with sea salt and black pepper to taste. Add the chopped cilantro. Stir everything well to combine. Serve immediately, or refrigerate the salsa in an airtight container until ready to serve.
Store leftover salsa in an airtight container in the refrigerator for up to 3-4 days. Salsa will be the freshest if eaten in the first day or two.
Mango Pico de Gallo
- 1 large mango diced
- 1 red bell pepper seeded and diced
- 1 jalapeno pepper seeded and diced
- 1/2 cup diced red onion
- 2 cups diced pineapple (or substitute more mango or tomatoes)
- 1 lime juiced
- 1/4 teaspoon kosher salt to taste
- freshly ground black pepper to taste
- 2 tablespoons chopped fresh cilantro
- Prepare the ingredients. Chop the cilantro. Peel the mango and pineapple (if using). Seed the bell pepper and jalapeño pepper. Finely dice the mango, pineapple, red onion, bell pepper and jalapeño into uniform small pieces.
- Add the diced ingredients to a mixing bowl and stir well to combine.
- Squeeze fresh lime juice into the salsa, and season with sea salt and black pepper to taste. Add the chopped cilantro. Stir everything well to combine. Serve immediately, or refrigerate the salsa in an airtight container until ready to serve.