Description
This Mango Pico de Gallo is a vibrant and refreshing twist on the classic Mexican salsa, combining sweet, tangy, and spicy flavors. Made with ripe Ataulfo mangos, fresh roma tomatoes, red onion, jalapeño, and cilantro, all balanced with lime zest and juice, it's a perfect appetizer or side dish. Serve chilled with tortilla chips or as a topping for your favorite grilled meats or tacos.
Ingredients
Fresh Produce
- 2 mangos, peeled, pitted, and diced (Ataulfo preferred)
- 2 roma tomatoes, cored and diced
- ½ red onion, diced
- 1 jalapeño, diced (seeds removed for less spice if desired)
- ¼ cup fresh cilantro, chopped
- 1 lime, zested and juiced
Pantry Items
- ¼ teaspoon salt
Instructions
- Prepare the Ingredients: Finely dice the mango, roma tomatoes, red onion, and jalapeño. Chop the fresh cilantro and zest the lime. This ensures all components are uniform for balanced flavor and texture.
- Combine and Season: In a mixing bowl, add the diced mango, tomatoes, onion, jalapeño, and chopped cilantro. Sprinkle ¼ teaspoon salt over the ingredients. Add the lime zest and freshly squeezed lime juice to the bowl.
- Mix and Marinate: Gently mix all ingredients until thoroughly combined. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and develop fully.
- Serve: Stir the pico de gallo before serving. Enjoy cold, paired perfectly with corn tortilla chips or as a fresh topping for chicken taquitos and other Mexican dishes.
Notes
- Adjust jalapeño quantity or keep seeds for more heat based on your spice tolerance.
- Use Ataulfo mangos for extra sweetness and creamier texture; however, any ripe mango variety works.
- For a chunkier salsa, dice the ingredients slightly larger; for a finer texture, dice smaller.
- Refrigerate up to 24 hours for best freshness, stir before serving.
- Can be stored in an airtight container in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican