Mango Pico de Gallo is a delicious and refreshing twist on the traditional Mexican salsa. The combination of juicy, ripe mangoes with tangy lime juice, spicy jalapenos, and fresh herbs creates a burst of flavour that will have your taste buds dancing. This bright and colourful condiment can be used as a topping for tacos, served with chips, or enjoyed on its own as a flavorful side dish.
Ingredients:
- 2 ripe mangoes, peeled, pitted, and diced
- 1 cup diced tomatoes (Roma or vine-ripened)
- 1/2 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 1-2 jalapeño peppers, seeded and finely diced
- Juice of 2 limes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper (optional)
Instructions
- Combine the diced mango, tomatoes, red onion, cilantro, jalapeño peppers, lime juice, salt, and pepper (if using) In a medium bowl.
- Taste and adjust the lime juice, salt, and pepper to your preference. For more heat, leave some seeds in the jalapeño or add a pinch of cayenne.
- For the best flavour, cover and refrigerate the pico de gallo for at least 30 minutes before serving. This lets the flavours meld.
- Serve with tortilla chips, tacos, grilled fish, or chicken.
Tips and Variations
- Spice level: Control the spice by adjusting the amount of jalapeño and its seeds. Substitute a milder pepper like Anaheim for less heat.
- Additional ingredients: Consider adding diced avocado, cucumber, or bell peppers.
- Sweetness: If your mangoes aren’t very sweet, try adding a touch of honey or agave.
- Make it ahead: Mango pico de gallo is even better when made a few hours or a day in advance.
Related
Mango Pico de Gallo
Experience the perfect combination of sweet mangoes and tangy flavours in our Mango Pico de Gallo recipe. A must-try for a summery side.
Ingredients
- 2 ripe mangoes peeled, pitted, and diced
- 1 cup diced tomatoes (Roma or vine-ripened)
- ½ cup diced red onion
- ¼ cup chopped fresh cilantro
- 1 -2 jalapeño peppers, seeded and finely diced
- Juice of 2 limes
- ½ tsp salt
- ¼ tsp black pepper (optional)
Instructions
- Combine the diced mango, tomatoes, red onion, cilantro, jalapeño peppers, lime juice, salt, and pepper (if using) In a medium bowl.
- Taste and adjust the lime juice, salt, and pepper to your preference. For more heat, leave some seeds in the jalapeño or add a pinch of cayenne.
- For the best flavour, cover and refrigerate the pico de gallo for at least 30 minutes before serving. This lets the flavours meld.
- Serve with tortilla chips, tacos, grilled fish, or chicken.