Forget the jar. This is the salsa you bring to a party and suddenly you’re “the mango person” for life.

It’s bright, juicy, and a little dangerous—in the best way. The sweet mango smacks into zesty lime and spicy jalapeño like a plot twist your taste buds didn’t see coming.

Fifteen minutes, zero cooking, maximum flavor. If you can chop, you can win dinner.

The Magic in This Recipe

This salsa hits that sweet-salty-spicy trifecta—mango sweetness, crisp onion bite, and a wake-up call from jalapeño.

Fresh lime juice ties everything together with acidity that makes the flavors pop. Cilantro adds herbaceous depth, while a pinch of salt pulls out the mango’s natural sugars.

The texture? Crunchy, juicy, and scoopable—everything a chip dreams about at night.

Fresh Mango Pico de Gallo Salsa That Slaps: Sweet Heat, Zero Fuss

Recipe by Lori AndersonCourse: Snacks, Vegetarian

Servings

servings

Prep time

minutes

Cooking timeminutes

Calories

kcal

Ingredients

2 large ripe mangoes, diced small (about 2 cups)
1/2 medium red onion, finely minced
1-2 jalapeños, seeded and finely chopped (leave some seeds for more heat)
1 medium Roma tomato, seeded and diced
1/2 red bell pepper, diced (optional for crunch and color)
1/3 cup fresh cilantro, chopped
1 large lime, juiced (about 2 tablespoons)
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon ground cumin (optional for warmth)
Black pepper, a few cracks (optional)

Directions

Prep the mango like a pro: Slice off the cheeks, score the flesh in a grid, and scoop out even cubes. Keep pieces small for perfect scoopability.
Finely mince the onion and jalapeño: Smaller cuts mean better flavor distribution and no rogue spicy landmines.
Seed and dice the tomato: Removing seeds keeps the salsa from getting watery. Your chips will thank you.
Combine in a bowl: Add mango, onion, jalapeño, tomato, bell pepper, and cilantro.
Season smart: Add lime juice, salt, cumin, and black pepper. Toss gently so the mango doesn’t bruise.
Taste and tweak: Add more lime for brightness, salt for pop, or jalapeño for heat. You’re the boss.
Let it mingle: Rest 10 minutes so flavors marry. Yes, waiting is annoying. Worth it.
Serve: Chips, tacos, grilled chicken, salmon, bowls—basically anything that deserves to taste better.

Storing & Reheating Tips

Fridge: Store in an airtight container up to 2 days.
Mango softens over time; still delicious, just juicier.
Drain if needed: If excess liquid appears, give it a quick stir or spoon off some juices before serving.
No reheating: It’s a fresh salsa—heat will wreck the texture. Serve chilled or at room temp.
Make-ahead hack: Chop everything except mango up to a day ahead.
Add mango and lime right before serving for peak texture.

Better-for-You Benefits

Vitamin powerhouse: Mango brings vitamins A and C; tomato adds lycopene; lime brings antioxidants. Your immune system is throwing confetti.
Low-calorie, high flavor: Big taste without heavy dressings or oils.
Perfect for calorie-conscious snacking.
Fiber boost: Fruit and veg combo supports digestion and keeps you satisfied longer.
Sodium control: You decide the salt level—IMO, a pinch goes a long way with the lime.

Nutrition Stats

Approximate per 1/2-cup serving:

Calories: ~60
Carbohydrates: ~14g
Fiber: ~2g
Sugars: ~11g (naturally occurring)
Protein: ~1g
Fat: ~0g
Sodium: ~120mg (varies with salt)
Vitamin C: ~35% DV

Common Blunders

Using underripe mango: If it’s pale, firm, and tastes like disappointment, wait a day. You want fragrant and slightly soft.
Oversized chunks: Big pieces fall off chips and make a mess.
Dice small for balance and scoopability.
Skipping the seed removal in tomatoes: Leads to watery salsa. Seed them—future you will be grateful.
Too much lime: Acidity can bulldoze the sweetness.
Start with 2 tablespoons, then adjust.
Forgetting salt: Salt doesn’t just season; it amplifies mango’s natural sweetness. Wild, right?

Optional Substitutions

Mango swap: Try pineapple, peach, or papaya.
Pineapple gives more tang; peach is extra floral.
Heat level: Use serrano for extra kick or jalapeño for moderate heat. No-heat crowd?
Sub bell pepper entirely.
Herb alternatives: Cilantro-averse? Use fresh mint or basil for a different vibe.
Citrus twist: Lemon or a splash of orange juice works in a pinch; add zest for extra zing.
Onion options: Red onion is classic, but scallions or sweet onion work if that’s what you’ve got.
Low-sodium: Reduce salt and add a pinch of chili powder or Tajín for flavor without the extra sodium.

FAQ

How do I pick a ripe mango?

Look for a slight give when squeezed gently, a fruity aroma near the stem, and vibrant skin.

Color isn’t everything—softness and smell are better indicators.

Can I make this ahead of time?

Yes, but for best texture, mix everything and add mango and cilantro within a few hours of serving. If fully prepared, it’s best enjoyed within 24 hours.

What if my salsa is too spicy?

Add more mango or tomato, and a little extra lime.

You can also stir in diced cucumber to cool things down fast.

What do I serve it with besides chips?

Top grilled fish, shrimp, or chicken; spoon over tacos or carnitas; add to grain bowls; or use as a bright side for eggs. It’s an instant upgrade to almost anything.

Can I freeze mango pico de gallo?

Not recommended.

Freezing ruins the texture, turning it mushy. Fresh is the move here, FYI.

How do I reduce the onion bite?

Rinse minced onion under cold water and pat dry, or soak in ice water for 5 minutes.

You keep the crunch, lose the harshness.

Wrapping Up

This Fresh Mango Pico de Gallo Salsa is the easy win that tastes like you tried way harder than you did. It’s fast, vibrant, and wildly versatile—weeknight hero, party MVP, leftover savior.

Keep the dice small, the lime bright, and the salt intentional. Make it once, and your chips will never tolerate boring salsa again.

Fresh Mango Pico de Gallo Salsa That Slaps: Sweet Heat, Zero Fuss

The Magic in This Recipe