Mango Pico de Gallo Recipe

TL;DR

Mango Pico de Gallo is a Mexican variation of the classic tomato Picco de gallo, which is known as a salsa fresca or cruda (means fresh or raw).

Ingredients are cut small and each enhances the other. Occasionally, a pico de gallo is also known and called a salsa in the west.

The salsa de mango is therefore sweet, tangy, and can be turned into a hot dish with the jalapeños.

It's served as a tangy side or topping with various meals, and it's a well-balanced side.

Ingredient Notes

• Mangoes — For the base recipe, use 2 smaller mangoes or 1 very large mango. I love bright orange mango varieties. Note, some varieties can be fibrous (not the ones in stores).
• Red Onion or Shallots if you like it milder
• Jalapeño Peppers — I like to use pickled jalapenos. The heat is less and they are more flavorful. You can use fresh green jalapeños too.
• Cilantro — Fresh. You can substitute cilantro with culantro too.
• Juice of one fresh Lime
• Salt — You may season with salt. Salt helps to bring out the other flavors, so I usually add some salt to taste.

How to make it?

Step 1

Peel your mango and cut the fruit flesh from the seed core.

Cut the mango fruit pulp into dices and place into a mixing bowl.

Step 2

Peel the onion and chop fine. Chop the jalapeños fine as well, and the cilantro.

Add the chopped onion, jalapeños, and cilantro to the mixing bowl with the diced mango.

Step 3

Pour the lime juice over the fresh ingredients and season with salt.

Mix everything well and keep in the fridge until serving time.

Tips

The ingredients will mix up, and the flavors will create a balanced taste experience, with sweet, sour, spicy and salty taking over your tongue.

That is why you need to cut your ingredients small so that they can intermingle better.

Besides small cut mango, cilantro salsa is easier to use as a topping in tacos etc.

You can choose how much heat you want to add to turn it into a spicy pico de gallo.

Flavor variations

You can go crazy with your mango pico de gallo by adding one or more other ingredients:

• Avocado
• Pineapple
• Peach
• Black Beans
• Habanero Chili
• Corn
• Habanero Peppers instead of Jalapeños
• Watermelon
• Fresh Tomatoes
• Strawberry
• Papaya
• Cucumber

The perks of this fruit pico de gallo is that it's completely oil free gluten-free, plant based and vegan.

I love to celebrate me Mangoes and I bet you soon will do the same as well with this delicious tangy salsa.

Uses

These are some ideas on how you can use and enjoy this outstanding Mango dish!

Use with the following meals as a side or topping

• grilled/baked/poached fish such as salmon, mahi mahi, swordfish, tuna, halibut, cod or tilapia
• shrimp or fish taco topping
• pork chops
• grilled chicken
• traditional Mexican meals such as quesadillas, tortilla chips, burritos, fajitas, taquitos, etc.

I also just tend to serve this fresh mango salad with more common everyday meals such as omelette (or in an omelette sandwich), grilled cheese sandwich, burgers, pizza or even a homemade soup.

In fact, you can get creative. The mango lime pico de gallo is perfectly balanced and is great with most meals as a small side.

Storing

I usually prepare my fruit picco de gallo fresh, simply because the effort and time spent on this fresh dish is super minimal.

Yet, if you intend to prepare a bigger batch, then keeping it ready in advance will save you time later on.

You can refrigerate it, if you prepare the picco de gallo a few hours earlier before serving time.

The dish keeps really well in a Tupperware container or similar. I don't really recommend freezing it because the salsa will turn out soggy. Another idea is to water bath can your picco de gallo.

To preserve the pico de gallo, place the salsa in clean sterilized jars and press it down a bit so that the jar is filled up to the rim.

That way, the mango salsa should stay good for a couple of days and more if refrigerated.

More Recipes like this:

• Peach Salsa
• Trini Mango Chow