Mango Pico De Gallo

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A refreshing summer condiment made with ripe mangos, tomatoes, spicy jalapenos, and tons of flavor. Adding mango to your pico de gallo adds an extra touch of sweetness, tang, and a little bit of tropical fun to this traditional side dish!

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How to make Mango Pico De Gallo

Makes about 4 cups

Ingredients you’ll need:

• 1 1/2 cups small diced fresh mangos (about 2 mangos)*
• 2 medium sized plum tomatoes, diced small (about 1 cup)
• 1 cup of small diced red onion
• 2 jalapenos, stemmed, seeded, and diced small
• 1 clove of garlic, finely minced or grated
• 3 tablespoons of lime juice (1-2 limes)
• 1/4 teaspoon of salt
• 1/4 cup of chopped fresh cilantro

*I dice the mangos, tomatoes, and onion into bite sized pieces- about 1/4″-1/2″ or around the size of a corn kernel or blueberry.

Steps:

Combine all the ingredients into a medium sized bowl and toss until everything is mixed well and evenly distributed.

Allow the mixture to sit for about 15-20 minutes at room temperature to allow the flavors to develop. This can also be made the night before and stored in the fridge.

Before serving, give the mixture a taste and add additional salt, lime juice, or cilantro to your liking. Transfer to a serving dish and enjoy!

Serving suggestions:

My favorite way to serve this pico is by grabbing some salty tortilla chips and scooping it straight out of the mixing bowl!

But aside from a tasty dip, this pico de gallo can be used in a bunch of different ways:

• Use it to top grilled chicken, pork, or fish
• Serve as a condiment for your favorite tacos or enchiladas
• Serve alongside some cilantro lime rice
• Spoon on top of black bean burrito bowls or grain bowls for a healthy and flavorful kick

Storing leftovers:

Leftover pico de gallo should be stored in an airtight container in the fridge until ready to use again.

It’ll stay fresh for up to 3 days.

What is the difference between salsa and pico de gallo?

Ingredient wise, pico de gallo and salsa are nearly identical, but the difference comes down to texture and freshness.

Pico de gallo tends to be chunkier and is always made with fresh ingredients.

Salsas on the otherhand, can be made fresh or cooked. The consistency can also range from chunky to completely pureed.

Info sourced from thekitchn.com and homemadeinterest.com

Is Pico de Gallo healthy?

Yes! This pico de gallo is made with all fresh fruits, veggies and herbs–which are naturally low calorie, and chock full of vitamins and nutrients.

Pico de gallo is super flavorful and is a great way to add extra flavor naturally to an entree.

The mango and tomato are naturally sweet and help to balance out all the bite coming from the lime, onion, and spicy jalapeno. Then the cilantro comes in at the end and cools everything down, rounding out the dish and making it incredibly refreshing.

It’s the perfect way to add a ton of flavor to a meal without the addition of processed sugars or fats!

Tips for success:

Make this dish when the ingredients are in season. This pico de gallo is best made when both the mangos and tomatoes are in season-which is (depending where you live) around May-September. Out of season fruit is just flavorless, leaving you with a lack luster pico. And no one deserves that.

Use ripe mangoes. This will ensure you have a sweet and refreshing pico.

Here’s how you tell if the mango is ripe:

Give the mango a squeeze and see if it feels a little soft. If it does, then it’s ripe! If it feels too hard, then it’s not quite ready yet.

I cheat and use the already cut up mango in my grocery store’s produce department. That’s an easy way to get ripe mango without all the work!

Dice the fruits and veggies into small bite sized pieces. This just helps to get a nice scoop of pico onto that tortilla chip without it falling off. I like to dice my mango, tomatoes and onion, about 1/4″ (around the size of a big corn kernel or blueberry), but no bigger than 1/2″. The jalapenos I mince so that they’re a little smaller than everything else. You can also use a food chopper to make the work even easier!

Variations:

• Swap the mangoes for pineapple.
• Omit the jalapenos and use sweet bell peppers instead
• Add chunks of avocado
• Mix in some sweet corn or black beans for a heartier side dish
• Make this pico de gallo even spicier and add the seeds from the jalapeno to the bowl
• Swap the jalapenos for one seeded habanero pepper (wear gloves when chopping!)

Other recipes you might like:

Pairings

I love to pair this Mango Pico de Gallo with these recipes:

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