Mango Pico de Gallo Recipe
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. Here I’ve included ripe mango to add color and sweetness to this mango pico de gallo recipe.
The inspiration for this recipe was again from our recent cherry tomato harvest. The same harvest that led to this pink pasta sauce and these dehydrated cherry tomatoes.
Tips and tricks about this recipe
There are several ways to cut a mango, 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).
I insert a paring knife just under the peel to cut all the way around the mango half (panels #3 and #4). I then use my 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 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.
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.
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 chile pepper.
And a reminder about cutting chile peppers. It’s always better to not to touch cut chile 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.
Chips are an obvious answer. Or tacos of any kind. How about a burrito or quesadilla?
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 Recipe
Ingredients
- 1 large mango, chopped into 1/2" 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
Instructions
- Chop the mango, onion, tomatoes, and chile pepper and mix them in a medium sized bowl.1 large mango, chopped into 1/2" cubes, 1/2 red onion, chopped, 1 1/2 cups cherry tomatoes (about 30), cut into eighths, 1/4 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.1/4 cup cilantro, finely chopped, juice of one lime, 1/2 teaspoon salt
- If possible, let the pico de gallo stand at room temperature for 30 to 60 minutes prior to serving.
Notes
What’s next?
If you make this mango pico de gallo, please leave a comment 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.
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