Mango Pico de Gallo

This chunky salsa is made with mangos and has a delicious flavor that’s sweet, savory and a bit spicy. Mango pico de gallo is perfect to eat on corn chips or as a topping on tacos, quesadillas or even tostadas — also delicious on grilled tofu.

Mexican teracotta bowl filled with chunky mango pico de gallo salsa.
Mango Pico de Gallo Salsa

Mango Pico de Gallo

Your are going to absolutely love these divine fresh, sweet, tart, and slightly spicy flavors. The salsa is fantastic for dipping crunchy corn chips into, or you can also use it to top tacos, tostadas, quesadillas. It’s also delicious on top of grilled tofu steaks.

This salsa is great on everything!

What is Pico de Gallo

Pico de gallo salsa is also sometimes called salsa fresca or salsa cruda. Traditionally the recipe has some very basic ingredients.

  • chile
  • onion
  • tomato
  • lime juice
  • cilantro
  • salt

That’s it, super simple, but the recipe I’m going to share with you is going to be a tad different.

One orange with 2 orange wedges cut out of it.
Orange for Salsa

With a Twist!

So my recipe for this mango pico de gallo has a twist to it.

Instead of tomatoes we’re going to use oranges — yes, oranges! The taste is amazing.

To replace the red color missing from the tomatoes we’re going to use red serranos or jalapeños, your choice.

That’s the only difference here, the rest is the same as the traditional pico de gallo recipe.

Chunky mango salsa inside of a brown bowl

Mango Salsa Ingredients

The ingredients are super basic and are usually available from spring to autumn, in some places year round.

  • What Type of Mango to Use: Use your favorite variety, just stay away from ones that are too fibrous. My favorite and the one I used here is Ataulfo, in the US they are called baby yellow.
  • What to Use Instead of Oranges: If you don’t want to give your salsa the “twist” I have here, then simply swap out the orange for some roma tomatoes. Be sure to remove the seeds before you chop.
  • Mild or Spicy Salsa: For a spicier salsa use red serrano peppers, you can leave the seeds for extra heat or remove them. If serrano are too spicy for you then use red jalapeños with or without the seeds.
  • What Onion to Use: I used red onion but you can use white onion if desired.
  • Don’t Skip the Cilantro: I know some out there don’t enjoy the taste of cilantro, but you really don’t want to skip it in salsas.

👩‍🍳Nancy’s Mango Tips

  • Can You Make Ahead: Yes but no more than a couple of hours. Store in the refrigerator until ready to use.
  • How to Store The Salsa: Store any leftovers in the refrigerator

Make sure to check out all of the other salsa recipes already published on the blog.

Mango Salsa Recipe

Just like any other salsa, this one too is incredibly easy to prep. Basically all you need to do is chop up the ingredients, squeeze in the lime juice, salt and give it a good stir.

Super simple, but below is the printable recipe so you can keep it handy whenever you want a deliciously sweet and spicy chunky salsa. Enjoy!

Bowl filled with chunky mango and orange salsa.
Chunky Mango Salsa Recipe
Mexican terracotta bowl filled with chunky mango pico de gallo salsa.

Mango Pico de Gallo | Easy Mango Salsa Recipe

Nancy Lopez &
A fresh, sweet, spicy, tart and chunky salsa recipe that is great with chips or on top of tacos. Do make sure you make a big batch!
5 from 1 vote
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Prep Time 15 minutes
Total Time 10 minutes
Course Appetizer, Salsa, Snack
Cuisine Mexican, vegan mexican
Servings 4
Calories 56 kcal


  • 1 cup chopped fresh mango you want the pieces to be small and even-sized as possible
  • 1 cup chopped orange small bite size pieces
  • 1/4 cup red onion finely chopped (start with this and add more if desired)
  • 1 cup chopped cilantro I use the leaves and some of the stems
  • 2 whole red serranos or jalapeños thinly sliced or chopped (use as many as you like and your favourite variety*
  • 1 small lime juiced
  • 1/2 teaspoon fine sea salt adjust to taste


  • First you should watch the video tutorial for the easiest and fastest way to peel mangos. Click here to watch it
    Showing how to quickly peel and chop mangos.
  • Once you’ve got the mango peeled you can chop it up and measure out the one cup needed for this recipe. Prepare the rest of the ingredients, and once ready combine everything in a large bowl. Give the salsa a good stir, let it sit five minutes then give it a taste test. If you’re happy with the flavours us as desired, and if not adjust what you’d like to make it to your taste. Enjoy!
    Mixing ingredients in a brown bowl to make Mexican Mango Salsa


*If you want a less spicy salsa use jalapeño instead. For a non-spicy salsa, use finely diced red bell pepper instead since it has not heat.
** If you want you can swap out the orange for some tomato. Use 2 large roma tomatoes. Slice in half and remove all of the seeds then chop.


Serving: 4servingsCalories: 56kcalCarbohydrates: 14gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 294mgPotassium: 205mgFiber: 3gSugar: 11gVitamin A: 831IUVitamin C: 46mgCalcium: 33mgIron: 1mg
Tried this recipe?Leave me a ⭐⭐⭐⭐⭐ review and tag me on social media @MexicanMadeMeatless or tag #mexicanmademeatless!
Recipe for making chunky mango salsa.

What Does This Salsa Taste Like

The taste is fantastic! You get the sweet, butter-like texture of the mangoes with the fresh sweet-tartness of the oranges, combined with the crunchy bite of the onion, followed by the herbyness of the cilantro, the savoury of the salt and lastly the little heat kick from the red chile.

It’s amazing and perfect for the coming warmer weather!

¡Buen provecho!

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  1. You are literally making my mouth water!! I know all those ingredients and flavors are fantastic together. 🙂 Happy Easter!! 🙂

  2. You are literally making my mouth water!! I know all those ingredients and flavors are fantastic together. 🙂 Happy Easter!! 🙂

  3. Oh what a beautiful salsa! ( I love how the light is reflecting on this dish!). I love mangos and am glad they are coming into season again. I’m heading over to check out your mango peeling video….I always feel like I have such little mango left after I peel them! Thanks for sharing this lovely recipe!