Mango Pico de Gallo

bowl of chopped mango, red onion, tomato, and cilantro on a purple napkin.

5 from 1 vote

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This easy fresh mango pico de gallo recipe uses ripe mango to add color and sweetness to this classic tomato and onion relish served throughout Mexico.

Prep Time30

Total Time30

Course: Side Dish

Cuisine: Mexican

Servings:

Calories: 12kcal

Author: Joanne Stekler

Ingredients

1 large mango, chopped into half inch cubes
1 ½ cups cherry tomatoes (about 30), cut into eighths
½ red onion, chopped
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

Combine the mango, tomatoes, red onion. and chili pepper 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.

Notes

The key to this 30 minute tropical pico de gallo is using the freshest, in-season ingredients. Try to chop the mango, tomatoes, and red onion to about the same size and the same amount.

Use a spicier chili pepper or add more salt or lime juice to the ingredients based on your preferences for taste and desired level of spiciness.

Pico de gallo is best when eaten the same day, you can store it in the refrigerator for a few days.

Nutrition