The Best Mango Pico de Gallo is made with sweet Kent mangoes from South Florida. I added a few key limes and a touch of hot sauce for some zip. The result is a perfect sweet homemade Mango Pico de Gallo.
What You Need
- Mangos: Use the freshest mango you can get. Vine-ripe mangos are best.
- Onions: use red onion, yellow onion, or white onion, diced.
- Fresh Tomatoes: Roma tomatoes, cherry tomatoes, grape tomatoes, heirloom tomatoes, diced.
- Fresh Garlic: one or two cloves, minced with a little salt.
- Fresh Cilantro: you can substitute curly leaf parsley for cilantro if you prefer the taste.
- Citrus Juice: fresh limes, lemons, or key limes.
- Chili Peppers: jalapeño peppers, red chili peppers, serrano, habanero, or whatever you prefer. Cut away the seeds and white membrane inside the pepper for less heat.
- Bell Pepper: any color
- Sea Salt to taste
- Hot Sauce: I used Cholula hot sauce. It's optional.
What Are Kent Mangoes?
I used fresh Kent mangos in this recipe. They were picked ripe from the vine.
Kent Mangos are yellow and red on the outside, with a deep orange color on the inside.
They are juicy and have smooth flesh, tasting a little like pineapple. They have very few fibers or strings.
Kent mangoes contain Vitamins A, C, and E plus magnesium and potassium.
There are many different types of mangoes, each with its own slightly different flavor . For this recipe, Ataulfo, Tommy Akins, and Haden mangoes are great choices due to their natural sweetness and smooth texture.
You can purchase different varieties of mangoes online at Sleepy Lizard Avocado Farm, where I got mine.
I have a tutorial on cutting mangoes in my Coconut Shrimp recipe.
Step By Step Directions
Pull out a big cutting board and a knife. A lot of chopping, and a little seasoning, and you're done! What could be easier?
- To cut a mango, cut off the mango cheeks on either side of the pit.
- Score the flesh vertically, then horizontally, in a grid pattern, and then fold the whole thing back. You can then slice the cubes from the thick skin with a paring knife.
- I have a tutorial on cutting mangoes in my Oven Baked Coconut Shrimp recipe.
- Add all the ingredients to a large bowl, and stir to combine.
- Cover the bowl and chill until you're ready for it.
Substitutions for Mango
Not fresh mangos? No problem! Try fresh peaches, red plums, pineapple, papaya, or whatever juicy fruit you have that is in season and fresh.
How to Serve and Store
Serve fresh mango pico de gallo in a bowl surrounded by tortilla chips.
If you're using it to top fish or chicken, add a spoonful over your protein right before serving or in a small bowl on the side.
Store the Pico de Gallo in an airtight container after preparing it. Chill for at least an hour for the best results. Serve as a cold side dish or on top of fish or meat.
The Pico de Gallo can be kept in the refrigerator for up to 3 days.
What to Eat with Mango Pico de Gallo
The sweetness of mango pico de gallo adds a tropical twist to grilled fish like mahi-mahi, snapper, or grilled chicken.
You can mix it into salads for added texture and sweetness.
Make sure you have plenty of crispy tortilla chips on the side for this great tropical appetizer!
For dessert, make sure you try our authentic Key Lime Pie recipe.
Cooking in the Keys is you destination for tropical recipes from Key West, Florida!
"📖 Recipe"
The Best Mango Pico de Gallo Recipe
Ingredients
- 1 ½ cups diced mango 1 large or 2 small mangos. I used one giant Kent mango.
- 1 cup diced tomatoes about 2 medium tomatoes
- ½ red onion diced
- 5 key limes, juiced or the juice of 1 regular lime
- 1 teaspoon minced garlic cloves 1 or 2 cloves
- ½ cup chopped cilantro (washed well to remove sand)
- 1 jalapeno pepper seeded and diced
- ½ cup chopped bell pepper seeded
- 1 teaspoon Cholula hot sauce (optional)
- salt to taste
Instructions
- Toss all ingredients with ½ teaspoon of salt in a large mixing bowl.
- If you have time, chill in an airtight container for at least 30 minutes.
- Season to taste with more salt if needed.
- Serve cold.
Notes
- Make Roasted Yellowtail Snapper with Old Bay and pile the mango pico on top.
- Siete lime-flavored tortilla chips. The chips are free from corn and wheat and taste great.
- Try Yellowtail Fish Tacos, skip the cabbage, and stuff the tacos with snapper and pico!
- Try the pico on your Shrimp Tacos and Ground Beef Tacos too!
Nutrition
FAQ
Pico de Gallo is a raw Mexican salsa typically made with diced tomatoes, onions, cilantro, jalapeños, and lime juice. It adds flavor and texture to various dishes, such as tacos, burritos, and grilled meats.
Also known as salsa fresca, Pico de Gallo is a raw and fresh salsa made with tomatoes, onions, garlic, chilis, cilantro, seasonings, and cut-up fruit, if available.
A Kent mango is smooth and creamy. It has hints of peach, pineapple, and melon. When ripe, the flesh is juicy and tender. The Kent mango is a favorite amongst tropical fruit enthusiasts
The level of spice depends on the jalapeño. If you prefer a milder salsa, remove the seeds and membrane from the jalapeño, or omit it altogether.
BH
This worked exactly as written, thanks!
Ross
Thank you for sharing!