The Best Mango Pico de Gallo is made with Kent mangoes from South Florida. I added the juice of a few key limes and a little Cholula hot sauce for a little zip. The result is perfect sweet and raw pico de Gallo.
What You Need
Mangos: Use the freshest ones 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. Garlic is a very potent anti-fungal and anti-microbial.
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
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.
If you live in South Florida, you can pick up many varieties of mangos at Robert is Here farmer's market in Homestead.
You can purchase different varieties of mangoes online at Sleepy Lizard Avocado Farm, where I got mine. They're creamy and smooth. You have to try them!
How to Make It
Pull out a big cutting board and a knife. A lot of chopping, a little seasoning, and you're done! What could be easier?
To say 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 mangos in my Oven Baked Coconut Shrimp recipe.
Add all the ingredients to a large mixing 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 Georgia peaches, red plums, pineapple, or whatever you have that is in season and fresh.
How to Serve and Store
Store the pico de Gallo in an airtight container after preparing it. Chill for at least an hour for 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
Mango Pico de Gallo is a great raw side dish for all your meals.
Baked fish with mango pico de Gallo is excellent. Try this recipe for Roasted Yellowtail Snapper and pile the mango salsa on top.
I've paired the pico de Gallo with Siete lime-flavored tortilla chips. The chips are free from corn and wheat and taste great.
If you serve yellowtail fish tacos, skip the slaw and layer the pico with the fish.
Try the pico on your shrimp tacos too!
- Pico de Gallo with Faux Corn Chips
- The Best Guacamole
- Pan Fried Snapper with Panko Breadcrumbs
- Fresh Blackened Swordfish (Florida Keys)
- Pan Seared Chicken Breasts
- Roasted Yellowtail Snapper with Old Bay
- Blackened Shrimp with Butter Sauce Recipe
"📖 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
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