Pico de gallo (salsa fresca, or salsa mexicana according to Diana Kennedy’s The Art of Mexican Cooking) is a classic tomato and onion relish served throughout Mexico. Ripe mango is included here to add color and sweetness to this mango pico de gallo recipe.
There is no single, traditional recipe for pico de gallo. Many variations start with relatively equal amounts of tomatoes and onions. Most include lime, cilantro, and salt, although Diana Kennedy’s version uses water in place of the lime juice.
Tips and tricks for this mango pico de gallo recipe
How to cut a mango
Like bagels, cutting a mango is one of the more common ways that people injure themselves with knives. If you’re interested in this sort of thing, you can read more about other surprising hazards in the kitchen.
There are several ways to cut a mango safely. But I find this way, shown in the panels below, to be the easiest.
Separate the two sides from the large flat pit of the mango (panels #1 and #2). Insert a paring knife just under the peel to cut all the way around the mango half (panels #3 and #4).
Use your finger to separate the peel from the flesh (panels #5-8). The peel should come off a ripe mango quite easily.
Chop the mango half into 1/2 inch cubes (Panel #9) and repeat with the other side.
The pit will usually have a small amount of flesh attached to it. I just use my paring knife to cut the peel off and consider it cook’s treat as I eat it over the sink.
Preparing the other ingredients
When cutting the other ingredients, the goal is to cut the tomato and onions into pieces about the same size as the mango. Finely chop the cilantro and chili pepper.
And a reminder about cutting chili peppers. It’s always better to not to touch cut chili peppers with your hands, especially if you wear contact lenses! I often use a plastic bag to hold the pepper as I start to cut it. Or you can always wear clean kitchen gloves.
FAQs about mango pico de gallo
It means “rooster beak” in Spanish, for unclear reasons.
Pico de gallo is best when eaten the same day, although it will keep in the refrigerator for a few days. Pico de gallo does not freeze well.
Mango Pico de Gallo
- 1 large mango, chopped into half inch cubes
- ½ red onion, chopped
- 1 ½ cups cherry tomatoes (about 30), cut into eighths
- ¼ jalapeño or serrano pepper, seeds removed and finely chopped or more to taste
- ¼ cup cilantro, finely chopped
- juice of one lime
- ½ teaspoon salt plus more to taste
- Chop the mango, onion, tomatoes, and chili pepper and mix them in a medium sized bowl.1 large mango, chopped into half inch cubes, ½ red onion, chopped, 1 ½ cups cherry tomatoes (about 30), cut into eighths, ¼ jalapeño or serrano pepper, seeds removed and finely chopped
- Add the chopped cilantro, lime juice, and salt and stir gently to mix. Taste and adjust salt as necessary.¼ cup cilantro, finely chopped, juice of one lime, ½ teaspoon salt
- If possible, let the pico de gallo stand at room temperature for 30 to 60 minutes prior to serving.
If you make this mango pico de gallo, please leave a comment or rating here. Or share a pic with me on Instagram!
Check out some other uglyducklingbakery side dishes. Or let me know what other cherry tomato recipes you would like to see.