Mango Pico de Gallo

What Is Pico de Gallo?

Pico de gallo is a fresh Mexican salsa made with chopped tomatoes, onion, cilantro, jalapeño, and lime juice. It is raw and chunky, unlike blended salsa.

This mango version is made the same way as my Basic Pico de Gallo, with ripe mango added for sweetness. It is especially good with fish tacos, shrimp, chicken, and tortilla chips.

Ingredients

• Mangos: Use the freshest mangoes you can get. Vine-ripened mangoes are best.
• Fresh tomatoes: Roma tomatoes, cherry tomatoes, grape tomatoes, or heirloom tomatoes, diced.
• Onions: Red onion adds color and a sharp bite, but yellow or white onion also works.
• Chili peppers: Use jalapeño for mild-to-medium heat. Remove the seeds and white membrane for less heat. For a hotter pico, use serrano or a small amount of habanero.
• Fresh garlic: One or two cloves, minced with a little salt.
• Bell pepper: Any color, diced.
• Fresh cilantro: You can substitute curly leaf parsley if you prefer the taste.
• Citrus juice: Fresh key lime juice is my first choice, but regular lime juice works well too. Lemon juice can be used in a pinch.
• Salt: To taste.
• Hot sauce: I use Cholula hot sauce. It is optional.

What Are Kent Mangoes?

I used fresh Kent mangoes in this recipe. Kent mangoes have smooth, deep orange flesh and very few fibers, so they are especially nice for salsa and pico de gallo.

They are sweet, juicy, and a little tropical, almost like pineapple. Let them sit on the counter until they give slightly when pressed. Once ripe, dice them and add them to the pico.

Ataulfo, Tommy Atkins, and Haden mangoes also work well. Use whichever ripe mango looks best at the store.

I got these Kent mangoes from Sleepy Lizard Avocado Farm. The owner gave me a tour of the farm, and it was nice to see the different mango varieties growing there. They also sell mangoes online when they are in season.

How to Make Mango Pico de Gallo

Pull out a large cutting board and a sharp knife. Once everything is chopped, this mango pico de gallo comes together quickly.

Use the recipe as a guide. Mangoes and tomatoes can vary in sweetness and flavor, so taste the pico before serving and adjust it to your liking.

• Combine the diced mango, tomato, red onion, jalapeño, garlic, bell pepper, and cilantro in a medium bowl.
• Squeeze the lime juice over the top and season with a pinch of salt. Mix gently so the mango stays in nice pieces.
• Taste and add more salt, lime juice, or hot sauce as needed. If your mango is not very sweet, add a small drizzle of honey or a pinch of sugar.
• Let the pico sit for 10 to 15 minutes before serving so the flavors have time to come together. Serve cold.

Substitutions for Mango

Fresh mango is best, but you can make this pico with other ripe fruit. Try diced peaches, red plums, pineapple, or papaya when they are in season.

Choose fruit that is ripe but still firm enough to hold its shape after chopping.

How to Serve

Serve mango pico de gallo in a bowl with tortilla chips for an easy appetizer.

It is also good spooned over fish, shrimp, chicken, or tacos. Add it right before serving, or place it in a small bowl on the side so everyone can help themselves.

Storage

Store leftover mango pico de gallo in an airtight container in the refrigerator.

It is best the day you make it, while the mango, tomatoes, and onions are still crisp. You can refrigerate it for up to 3 days, but it may become a little watery as it sits.

Stir before serving. If needed, spoon off extra liquid and add a fresh squeeze of lime juice.

For more recipes with mango, try Peach Mango Salsa, Mango Coleslaw, Mango Passion Fruit Smoothie, or browse all of my Mango Recipes.