Pin it
This colorful mango pico de gallo blends sweet tropical fruit with traditional salsa components for a cool, tasty twist that lifts any dish. The mix creates a perfect sweet-sour-spicy balance that works for countless meals.
I whipped this up for the first time during a backyard party when I needed something impressive but quick. Now my friends ask for it at every get-together and I always grab the ingredients whenever mangoes are in season.
Ingredients
- Juicy yellow mangoes: Pick ones that feel slightly soft when gently squeezed for just the right sweetness
- Garden-fresh tomatoes: Their tartness works wonderfully with the mango's sweetness
- White onion: Adds that zingy crunch that balances the sweet elements
- Squeezed lime juice: Perks everything up and helps keep it fresh longer
- Jalapeño pepper: Brings adjustable heat - take out the seeds if you want it milder
- Leafy cilantro: Gives that must-have herby flavor that pulls everything together
- Sea salt: Boosts all the tastes and helps pull out the juices
Step-by-Step Instructions
- Handle the Mango:
- Skin and cube the mangoes into tiny squares about 1/4 inch big. Getting all pieces the same size means every bite tastes balanced and the whole dish feels better in your mouth.
- Fix the Tomatoes:
- Slice tomatoes down the middle and softly scoop out seeds with your finger or spoon. This stops extra juice from making your pico too wet. Cube the cleaned tomatoes to match your mango pieces.
- Dice the Flavor Builders:
- Finely chop the white onion and mince the jalapeño - think about how spicy you want it and change amounts to fit. Chop up the cilantro leaves small and throw in some soft stems for extra flavor.
- Mix and Flavor:
- Toss all your prepped items in a big bowl. Pour in fresh lime juice and sea salt then stir everything gently until mixed but not mushy. Be careful not to crush your nicely cut ingredients.
- Wait for Magic:
- Let it sit at least an hour in the fridge - four hours works even better. This waiting time lets all the flavors mix together and get friendly with each other.
Pin it
This mix always brings me back to my first visit to the Mexican coast where I learned how mangoes can change everyday dishes. The street vendor who showed me this combo was firm that using perfectly ripe mangoes makes all the difference - sometimes I cut extra just to snack on while I'm making this.
Serving Suggestions
This flexible mango pico works great with tortilla chips but that's just the start. Try it on grilled fish like mahi mahi or salmon to cut through the richness. It's amazing with grilled chicken or pork too, adding brightness to simple meats. For a light meal, scoop it onto avocado halves or mix it with black beans and corn for a fuller salad.
Storage Tips
Store your mango mix in a sealed container in the fridge where it'll stay tasty for up to 2 days. After that, the stuff starts to soften and get juicier, though you can still eat it safely for 3-4 days total. I suggest draining off extra liquid before serving leftovers. Don't try freezing this - the high water in fresh ingredients will ruin the texture when thawed.
Seasonal Variations
Switch up this mix based on what's good throughout the year. In summer when peaches are juicy, swap some mango for diced peaches. During winter when tomatoes aren't great, try small chopped red bell peppers for color and sweetness. You can also play with heat by changing peppers - habaneros add an interesting tropical kick that goes great with mango if you like things spicier.
Pin it
Frequently Asked Questions
- → How do I dice a mango for the dish?
Cut the sides away from the middle pit, make grid marks in the flesh without cutting the skin, then push from behind to pop out the cubes. Look up pictures online if you need more help.
- → Can I make this in advance?
Absolutely, it actually gets better as it sits. Make it 1-4 hours before serving, or the night before and keep it in your fridge.
- → What can I substitute for jalapeno?
For a milder version, try using poblano or regular bell peppers instead. If you want more kick, go with serrano or habanero peppers.
- → How long can I store this in the fridge?
Keep it in a sealed container for 3-4 days max. For the best taste and texture, try to use it within the first 2 days.
- → What dishes pair well with this salsa?
It's great on top of grilled fish, chicken, in tacos, or just scooped up with corn chips. You can also try it with roasted veggies or sprinkled over green salads.