A bowl of tropical pico de gallo with cilantro and homemade chips.

Tropical Pico de Gallo

  • Author: Amanda McGrory-Dixon
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 8-10 servings 1x


Made with fresh mango, papaya, ginger, toasted coconut and jalapeno, this tropical pico de gallo is the ultimate warm-weather dip. The ripe fruits give it just the right touch of sweetness while the kick of jalapeno and ginger add a little heat for the perfect fruity pico de gallo.



1/4 cup shredded coconut, toasted
2 mangoes, diced
2 papayas, diced
1/2 red bell pepper, diced
1/2 cup red onion, diced
1 jalapeno, diced
1 tablespoon ginger, freshly grated
1 tablespoon fresh cilantro, chopped
1/2 teaspoon salt
1 lime, juiced


  1. While you’re chopping the ingredients, toast the coconut like the multitasking pro you are.
  2. In a bowl, stir together the mango and papaya. Add in red bell pepper, red onion and jalapeno, and then stir in the ginger, cilantro, salt and lime juice.
  3. Refrigerate for at least an hour. Serve as an appetizer with chips or use as a delicious topping.

  • Category: Appetizers
  • Method: No Cook
  • Cuisine: Mexican

Keywords: pico de gallo, tropical pico de gallo, mango pico de gallo, mango salsa