Mango Pico de Gallo

What You'll Need

• Mangos: use the freshest mango you can get. Vine-ripened mangos are best.
• Fresh Tomatoes: Roma tomatoes, cherry tomatoes, grape tomatoes, heirloom tomatoes, diced.
• Onions:  use red onion, yellow onion, or white onion, diced.
• 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.
• Fresh Garlic: one or two cloves, minced with a little salt.
• Bell Pepper: any color
• Fresh Cilantro: you can substitute curly leaf parsley for cilantro if you prefer the taste.
• Citrus Juice: fresh limes, lemons, or key limes.
• Salt to taste
• Hot Sauce: I'm using 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 deep orange flesh inside. They're juicy and smooth, with almost no fibers. If you can get your hands on a vine-ripened mango, you’ll taste how sweet and full of flavor they really are.

Let them sit on the counter until they give slightly to the touch, and the skin looks a little wrinkled—then they’re ready to eat.

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. With a lot of chopping and a little seasoning, you're done!

Use this recipe as a guide. Every fruit has a different level of flavor and you might not have all the ingredients.

If you need more sweetness, a little honey or sugar.

• 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 sprinkle with a pinch of salt. Mix gently to combine.
• Taste and adjust the salt or lime juice, if needed. Add a little hot sauce to kick it up.
• Let it sit for 10–15 minutes to allow the flavors to come together. Serve cold.

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

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.

Storage

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 Serve with Mango Pico de Gallo

For dessert, make sure you try our authentic Key Lime Pie recipe.

For more mango recipes, try Peach Mango Salsa, or check out our Mango Passion Fruit Smoothie.

Cooking in the Keys is you destination for tropical recipes from Key West, Florida!