Mango Pico de Gallo is a vibrant mix of sweet mango, mild onions, and cilantro. It's a fresh and flavorful twist on the classic salsa, perfect for topping tacos or serving with chips.

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When you have more ripe mangoes than you know what to do with, try this easy Mango de Gallo recipe. It’s a fun, creative way to use them that’s more than just snacking or smoothies. Plus, no one ever expects a fruit salsa in my house, so if that’s your house too, throw them for a loop and make this pico recipe.

A close-up of mango salsa featuring diced mangoes, onions, and cilantro, with a metal spoon in a glass bowl.

The sweetness of fresh mangoes paired with mild peppers, cilantro, and sweet onion works wonderfully well with fish like cod or salmon. I suppose it pairs well with other fish, too, but we don’t get many of them up here, so I haven’t tried them.

It’s perfect paired with salmon tacos, shredded cabbage and corn tortillas for an excellent taco Tuesday feast! My kids were initially reluctant but quickly became connoisseurs of fruity salsa, especially mango.

But you can also just serve mango pico with chips, or on taco salads, or even simply paired with air fryer cod.

Close-up of a fork holding a piece of fish topped with diced mango, chopped herbs, and onions.

Pico or Salsa?

I think a lot of people toss around the words pico and salsa interchangeably. In a sense, they are very similar, but salsas are more saucy, while pico is more chunky. So for salsa I use a food processor and for chunky pico I chop the ingredients.

If you want to make this into a mango salsa use the food processor instead of hand cutting your ingredients. Then you’ll have more of a mango salsa which is perfectly delicious.

Chopped cilantro, green bell pepper, and white onion arranged on a cutting board.

What you need for mango pico

Unless you keep fresh cilantro on hand or grow it in the garden you’ll probably need to head to the store. But your list won’t be long because you only need a few items to make this easy salsa.

fresh ripe mango
cilantro
sweet onion
mild pepper or hot pepper
lime or just lime juice
salt

Hot chile pepper or mild sweet pepper?

I personally like mild pepper in a fruit salsa, I think it works better. Other people, the people who like to melt themselves with the hottest pepper paste they can scrounge up, have different feelings. So we compromise, we make it mild. And he can add heat in other ways.

BUT you can actually use hot or mild chile peppers, it’s really up to you. If you make it mild your heat lovers can just make it hot by adding hot pepper sauce.

Close-up of a glass bowl containing a mango salsa mix with diced mango, onions, cilantro, and a fork lifting some of the mixture.

Got leftovers?

This pico tastes great the same day and the next day. But after that it will get juicier, it still tastes great just juicy!

Mango Pico de Gallo

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Mango Pico de Gallo is a vibrant mix of sweet mango, mild onions, and cilantro. It's a fresh and flavorful twist on the classic salsa, perfect for topping tacos or serving with chips.

Course: Condiment

Cuisine: Mexican Inspired

Prep Time: 15

chilling: 2

Total Time: 2 15

Servings: Servings

Calories: 56kcal

Author: Laura

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Equipment

sharp knife
cutting board

Ingredients

2 TBSP finely chopped pepper hot or mild, pith and seeds removed
2 TBSP finely chopped sweet onion
1/4 cup chopped cilantro
2 cups diced mango depending on the size of your mangos you will 3-4 mangos
1/2 lime to taste
salt to taste

Instructions

if you haven't already finely chop and measure the onion, pepper, and cilantro
combine them in a bowl and stir to combine
add the diced mango and stir to combine
add a squeeze of lime juice, taste it, add more as needed
sprinkle with a pinch of salt, taste it, add more as needed
refrigerate for 1-2 hours or until ready to use

Nutrition

If you have leftovers, store them in the fridge in an airtight container. I like resealable Pyrex dishes or canning jars. Use the leftovers within a couple of days.