Let’s Talk Mango Pico de Gallo (And Yes, It’s as Good as It Sounds)
Okay, so you know how sometimes you just want something bright and zesty and, I dunno, a bit different from the usual chips and salsa? Let me tell you about the time I took Mango Pico de Gallo to a neighborhood BBQ—people acted like I’d walked in carrying a treasure chest. (I mean, not to toot my own horn, but even Debbie, who doesn’t like “fruit with her vegetables,” had at least two scoops.) I started making this after a trip to Mexico City, where I totally overdid it on mangoes and came home determined to put them in everything. If you’re looking for a salsa that’s as happy as a summer day, you’re in the right place.
Why You’ll Love This Salsa—Seriously
I make this when it’s hot out and the thought of turning on the stove makes me want to move to the Arctic. My family goes nuts for it because it’s sweet, tangy, and has a bit of a kick (the first time I made it too spicy, but hey, I learned). Also, it’s one of those things that looks super fancy, but it’s honestly dead easy. Oh, and when I’m feeling lazy (which is often), I just scoop it onto chips and call it dinner. No shame.
What You’ll Need (And What You Can Get Away With)
- 1 large ripe mango, diced (or two if you want it extra fruity—sometimes I use frozen mangoes if I’m desperate, just thaw them first)
- 1 medium red onion, minced (white onion works too, but my grandma swore by red; honestly, I just use whatever’s in the crisper drawer)
- 1-2 jalapeño peppers, seeds removed and chopped (or leave the seeds if you like it hot – or swap in a serrano if you’re brave—I do, sometimes, and regret it almost every time)
- 1-2 medium tomatoes, diced (I like Roma, but cherry tomatoes quartered in a rush are fine. Yellow ones look cute, too)
- A handful of fresh cilantro, chopped (if you hate cilantro, leave it out—no one’s judging)
- Juice of 1-2 limes (fresh is best, but I’ve totally used that little green bottle and survived)
- Salt, to taste (I use about 1/2 teaspoon, but just keep tasting till it’s right)
- Pinch of black pepper (optional, but I think it brightens things up)
How To Throw It All Together
- Chop everything up. Mango, onion, jalapeño, tomatoes, cilantro—get them all in roughly the same size chunks. If you’re like me, you’ll snack on the mango as you go. Try not to eat it all (no judgment if you do).
- Squeeze the limes over the top. I do this directly into the bowl, and sometimes a seed sneaks in—just fish it out. (You’ll survive.)
- Add salt and pepper. Start slow—mango is sweet, so you don’t want to over-salt. This is where I usually sneak a taste. Actually, I taste two or three times, you know, for science.
- Toss it all together. You can use a big spoon, or heck, just your (clean!) hands. Don’t worry if it looks odd at this stage—it always comes together.
- Let it sit for 10-15 minutes. Or not. But it honestly does taste better when everything mingles a bit.
Stuff I Wish I Knew Earlier (Notes)
- If your mango is too squishy, just roll with it. It’ll make things juicy but still tastes great—just maybe don’t serve it on white tablecloths.
- Too spicy? Add more mango or tomato. Too sweet? More lime. Balance is key, but honestly, it’s pretty forgiving.
- I once tried bottled lime juice labeled “lime style” and it tasted like cleaning fluid. Stick to anything that actually smells like lime.
Variations I’ve Tried (And One I Wouldn’t Recommend Again)
- Pineapple Pico: Swapped half the mango for pineapple—yum! Super tropical, but a little sweeter.
- Cucumber Crunch: Added diced cucumber when I was low on mango. It made it super refreshing—great for tacos.
- Avocado addition: Tried this once. Looked pretty for about ten minutes, then turned kind of mushy and brown. Maybe skip unless you’re eating right away?
What Gear Do You Really Need?
- A sharp knife—honestly, it’s almost essential, but if you only have a steak knife, just go slowly. I’ve been there.
- Cutting board (or a big plate, if your kitchen is like mine and half the stuff is in the dishwasher)
- Mixing bowl—any bowl will do. I’ve even used a soup pot in a pinch.
- Spoon (or your hands—listen, sometimes you gotta improvise)
How Do You Store It? Real Talk
Technically, it’ll keep in the fridge for up to two days in a container with a lid. But honestly, in my house, it never lasts more than a day—people sort of hover in the kitchen until it’s gone. If you do have leftovers (what is that like?), use them the next day on grilled chicken or fish. I found this tip here once and it changed my lunch game.
How I Like to Serve It (And What My Kids Insist On)
Chips are classic, obviously, but I really love it on top of fish tacos (especially with some crunchy cabbage). My kids demand it with tortilla chips for after-school snacks, and my sister puts it on her breakfast eggs, which sounds weird but is oddly good. Sometimes, if I’m feeling extra, I’ll put a dollop on grilled shrimp or even spoon it over rice bowls. I got the rice bowl idea from here actually—worth a look if you’re into meal prepping.
Things I Learned the Hard Way (Pro Tips)
- Don’t rush the marinating step. I once skipped it because I was running late and the flavors just didn’t mingle. It’s worth the wait, trust me.
- Taste as you go. Mangoes vary a lot in sweetness, so what worked last week might need a squeeze more lime this week.
- Wear gloves (or at least wash your hands well) after chopping jalapeños, unless you enjoy a surprise burning sensation next time you rub your eyes. Ask me how I know.
FAQ: You’ve Actually Asked Me These (And Here’s What I Say)
- Can I make Mango Pico de Gallo ahead of time?
- Yep, but it’s best within 24 hours. It gets a bit soggier after that, but still tastes good. Just give it a stir.
- What if I don’t like cilantro?
- Just leave it out. Or use parsley, which is what my cousin does—she swears by it. Personally, I’m team cilantro, but your kitchen, your rules.
- Can I use frozen mango?
- Absolutely! Thaw and drain it first, otherwise you’ll end up with mango soup (not what we’re going for, unless you’re into that sort of thing).
- How do I cut a mango without making a mess?
- There’s about a million YouTube videos on this (honestly, check out this one). But even if it gets messy, it’ll still taste great.
- Is it spicy?
- It can be, but you control the heat! I start with half a jalapeño and add more if I want to sweat a little.
So, there you go! If you try this Mango Pico de Gallo, let me know how it turns out or if you stumble on any other fun combos—honestly, half the fun is experimenting. And, hey, if you end up just eating the mango straight out of the bowl, I’m not judging—been there, done that, got the sticky fingers.
Ingredients
- 2 ripe mangoes, peeled and diced
- 2 medium tomatoes, diced
- 1/2 small red onion, finely chopped
- 1 jalapeño pepper, seeded and minced
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
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1In a large mixing bowl, combine the diced mangoes, tomatoes, red onion, and jalapeño pepper.
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2Add the chopped cilantro to the bowl.
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3Drizzle the lime juice over the mixture and sprinkle with salt and black pepper.
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4Gently toss all ingredients together until well combined.
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5Taste and adjust seasoning if needed. Serve immediately or chill for 10 minutes before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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