This tropical Mango Pico de Gallo is sweet, spicy, and vibrant. An easy Mexican salsa made with just seven ingredients, it’s a refreshing summer choice and especially delicious on shrimp or fish tacos.
If you enjoy a zesty Salsa Bandera or the sweet-heat of Shrimp Aguachile with Mango, you’ll love this version of pico de gallo.
Rooted in the pico de gallo I grew up with in a Mexican household, this tropical variation adds crisp cucumber and juicy mango for a bright, balanced salsa. It comes together in about 10 minutes and is naturally gluten-free, vegan, Whole30-friendly, and seriously flavorful.
For more pico de gallo ideas, try roasted corn, watermelon, or peach variations to switch up textures and flavors.
Ingredients & Substitutions
I recommend ripe Ataulfo (honey) mangos for their smooth, buttery texture and tropical sweetness, but any ripe mango will work. English cucumbers are great for their thin skin and few seeds; substitute jicama for extra crunch and a different flavor profile if you prefer.
See the recipe card below for exact ingredient amounts.
Step-by-Step Instructions
- Prep ingredients: Peel and dice the mango, then dice the cucumber, onion, jalapeño, cilantro, and tomatoes.
- Combine: Place all diced ingredients into a large mixing bowl.
- Season and mix: Squeeze fresh lime juice over the mixture, sprinkle with salt, and gently toss to combine. Serve right away or let sit 15–30 minutes for the flavors to meld.
Recommended for This Recipe
Chef Knife
A sharp, well-balanced chef knife makes quick work of dicing the mango and vegetables and improves the overall prep experience.
How to Serve
Serve at room temperature or chilled. This mango pico de gallo pairs beautifully with:
- Carne asada or grilled steaks
- Shrimp tacos or fish tacos
- Cilantro lime chicken
- Shrimp ceviche
- Tuna croquettes or fritters
Storing
Keep leftovers in an airtight container in the refrigerator for up to two days. The texture softens over time, so it’s best enjoyed the same day for maximum freshness.
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Recipe
Mango Pico de Gallo
by Gemma Aguayo-Murphy
Pin Recipe
Equipment
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Knife
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Cutting board
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Mixing spoon
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Mixing bowl
Ingredients
- 1 medium jalapeño
- 1–2 serrano peppers
- ¼ white onion
- 2 ripe honey mangossee notes
- ½ English cucumber (about 1 ½ cups diced)
- 2 tablespoon chopped cilantro
- 2 Roma tomatoes
- 1 lime
- salt to taste
Instructions
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Peel the mangos, remove the flesh from the pit, and dice into small pieces.
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Medium dice the onion, jalapeño, cucumber, cilantro, and tomato.
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Add all diced ingredients into a bowl.
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Gently mix so you don’t crush the tomatoes.
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Add lime juice and a pinch of salt.
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Mix again and taste, adjusting salt or lime as needed.
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Serve immediately or let sit 15–30 minutes to deepen the flavors.
Notes
- Honey (Ataulfo) mangos are ideal for their buttery texture and sweetness, but any ripe mango will do—choose fruit that gives slightly to gentle pressure.
- For milder heat, use only the jalapeño, remove seeds and membranes, or reduce the amount of peppers. For more heat, include serranos or leave seeds intact.
Nutrition
Calories: 38 kcal
Carbohydrates: 9.5 g
Protein: 0.9 g
Fat: 0.3 g
Sodium: 150 mg
Fiber: 1.5 g
Sugar: 7.2 g
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Originally published June 17, 2023. Updated June 2025.