This mango pico de gallo screams summertime. It's made with chunks of ripe, juicy mangoes and tossed with crunchy vegetables.
Serve it on top of tacos, salads or alongside warm tortilla chips. It's so addicting you won't be able to stop eating it!
If you love the taste of fresh mangoes, you will go nuts over this mango pico de gallo. This sweeter version of the traditional pico de Gallo, combines Honey mangoes, red onions, cilantro, jalapeños and zesty lime juice.
WHY THIS RECIPE WORKS
- Fresh Mangoes- Adds a nice touch of freshness to this tropical salsa. It's naturally sweet and is the perfect summer fruit.
- Simple to make- This salsa requires no cooking and is ready in less than 15 minutes.
- Healthy- This pico de Gallo is loaded with fresh mangoes and lots of veggies. It's a healthier option compared to other dips.
- Makes a great topping- This fresh salsa is delicious on top of seafood tacos, salads and grilled chicken.
- Pair it with sweet or savory. Serve it alongside salted tortilla chips or cinnamon sugar tortilla chips.
- Honey or Ataulfo mangoes- This fruit has a sweet mango taste and wonderful velvety texture. They have a bright golden yellow flesh.
- Tomatoes- I use vine tomatoes in this recipe. But you can also use Roma or cherry tomatoes. Just make sure they're ripe.
- Jalapeños- This amount depends on how much spice you like. 1-2 will give you a mild heat salsa. Make sure to remove the seeds and white membrane.
- Red onions- I love the sweet taste of red onions instead of yellow/white. But feel free to use either one.
- Cilantro- I use both the leaves and stems in this recipe.
- Lime juice- Make sure to use fresh rather than bottled for the best flavor.
STEP BY STEP INSTRUCTIONS
STEP 1: Prepare mangoes. First, using a vegetable peeler, peel mangoes from the top to the bottom. Slice each side off the flat pit. Cut as close as possible to get as much flesh off the mango. Next, cut into small cubes.
STEP 2: Cut vegetables. Finely chop red onions, jalapeños, tomatoes and cilantro. Add to mangoes.
STEP 3: Mix ingredients. Add lime juice and season with salt. Toss together until combined.
Use ripe mangoes. When choosing your mangoes, squeeze gently. A ripe mango will give slightly. Ripe mangoes are more sweeter and will give you a better tasting salsa.
To prevent your salsa from becoming watery, remove the seeds from the tomatoes. Slice the tomato in half and gently squeeze the tomato halves to dislodge the seeds.
Use ripe tomatoes. Choose deeply colored red tomatoes that are firm with a little give.
Devein the jalapeños. The ribs and and seeds carry the most heat. This salsa is not meant to be spicy. Make sure when cutting to remove the seeds as well as the white ribs inside the jalapeños. Wear gloves if you can and if not, make sure to not touch your eyes after cutting.
Let your pico de Gallo sit in order to absorb all the flavors. As it sits, the salt will draw out the juice and flavors from the tomatoes and mangoes.
Swap the mangoes for other fruits. Although I love the taste of fresh mangoes, golden pineapple, peaches and watermelon are equally delicious.
Add avocado. Dice up some ripe avocados. They add a creamy texture and beautiful color.
Add some crunch by chopping some jicama or cucumbers. It gives a crisp, refreshing taste.
FREQUENTLY ASKED QUESTIONS
The main difference between the two is the texture. Pico de gallo is made with fresh ingredients that are chopped and tossed together. Salsas are more pureed and contain more liquid.
Yes, you can opt to leave in the seeds and ribs from the jalapeños or add Serrano peppers which contain more heat.
Yes, mainly comprised of vegetables, it's packed with vitamin C, Potassium and anti-inflammatory properties.
STORING AND FREEZING
Store any leftover mango pico de gallo inside an airtight container and place inside the refrigerator for 3-4 days.
I do not recommend storing any left over pico de gallo inside the freezer.
OTHER DISNEY INSPIRED RECIPES TO TRY
Mango Pico de Gallo
- 2 cups Mangoes peeled, cut into small cubes
- 1 cup Tomatoes seeded and cut into small dice
- 2 Jalapeno peppers seeds and membrane removed, finely chopped
- ½ cup Red onion finely chopped
- ⅓ cup Cilantro finely chopped
- 2 Limes juiced
- Salt to taste
- Peel and cut mangoes into small cubes. Place inside medium size bowl.
- Finely chop onions, jalapeños and cilantro. For tomatoes, cut in half and gently squeeze to remove seeds. Cut into small dice.
- Add lime juice and season with salt. Mix ingredients together. Let sit for 1 hour to allow all the flavors to blend together.
- Serve with warm tortilla chips or on top of tacos or salads.