Easy Mango Pico de Gallo Recipe
Make this refreshing Mango Pico de Gallo with just 6 simple ingredients! Perfect for chips, fish, or chicken. Get the easy recipe & tips for best flavor.
Ingredients
- 2 large ripe mangoes peeled, pitted, and diced (about 3 cups)
- ½ red onion finely diced
- 1-2 jalapeños seeded and minced (adjust to taste)
- ½ cup fresh cilantro chopped
- 2 tbsp fresh lime juice
- ½ tsp salt or to taste
Instructions
- Carefully peel and pit the mangoes. Dice the mango flesh into small, even pieces and transfer to a large mixing bowl.
- Finely dice the red onion and add it to the bowl with the mangoes. For a milder flavor, you can rinse the diced onion under cold water for a minute and pat dry before adding.
- Carefully slice the jalapeño lengthwise, remove the seeds and white membrane (this is where most of the heat is), then finely mince. Add to the bowl. If you prefer more heat, leave some seeds in.
- Add the chopped fresh cilantro, fresh lime juice, and salt to the bowl with the other ingredients.
- Gently stir all the ingredients together until well combined. Taste and adjust seasoning if necessary, adding more salt or lime juice as desired.
- Serve immediately, or cover and chill in the refrigerator for at least 30 minutes to allow the flavors to meld. This pico de gallo is best enjoyed fresh.
Notes
For the best flavor, use ripe but firm mangoes. Ataulfo (honey) mangoes or Haden mangoes work wonderfully. If you don't have fresh jalapeño, a pinch of red pepper flakes can be used as a substitute, but fresh is preferred for texture and flavor. This pico de gallo is excellent with tortilla chips, grilled fish, chicken, or as a topping for tacos and salads. Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days, though the texture may soften over time.
