If you love fresh Pico de Gallo, you’re gonna’ want to try this Mango Pico de Gallo. Bursting with fresh flavours from ripe mangoes, cherry tomatoes, red onion, jalapeños and lime juice. Easy to make and goes great with Fish Tacos!
This Mango Pico de Gallo is much like my regular Homemade Pico de Gallo, but with mangoes! I have been making this on repeat for weeks now. I know, I know, I know, it’s nowhere near summer and most of us aren’t thinking of mango anything. But I couldn’t wait a few more months to share this recipe because it’s just so tasty. If mangoes are still too expensive where you live, save this recipe for the summer. Friends, I live in southern Spain and feel quite spoiled at times when it comes to fresh produce. Yes, we are lucky!
Why You’ll Want To Make This Dip
- Flavour – This is honestly so delicious and fresh with the mangoes and the fresh lime juice
- Quick & Easy – Friends, you can make this in 15 minutes, pop it in the fridge and serve it with your favourite tacos, nachos and more!
- Healthy– Unlike many store bought dips, there are no flavour enhanchers, added hidden ingredients and it’s super low in calories. Which means there’s more room for nachos…hahah!
Ingredients
- 1 large mango
- 1 pint cherry tomatoes
- 1/2 medium red onion
- 1/4 cup jalapeños
- Juice from one lime
- 1/2 tsp salt
REMEMBER, The full recipe and instructions can be found at the end of the post in the recipe card.
Instructions
- Dice all of your fresh ingredients – Cut the cherry tomatoes into quarters, dice the mango into about 1/2 inch pieces, finely dice the red onion and the jalapeños.
- Combine ingredients – In a large bowl combine the cherry tomatoes, mango, red onion and jalepeños.
- Add flavours – add juice from one lime, finely chopped cilantro and salt.
- Stir and serve – mix it all up really good and serve.
Recipe Tips
- Choose ripe ingredients – It’s important that the mango and tomatoes are both ripe. You don’t want the mango to be under ripe, otherwise it won’t have the same flavour or texture. plus it will be on hard side which isn’t nice. And the tomatoes should be firm, ripened but not too soft.
- Best served fresh – Although you can store this up to several days in the fridge, it is at it’s absolute best the day it’s made. It’s crisper and fresher.
- Drain tomatoes – If your tomatoes are very watery, make sure to strain them in a strainer to get the extra liquid out.
Variations
- Add Avocado – You could add in some fresh diced avocado just before serving for a smoother flavour. It works great too!
- Pineapple – although I don’t use pineapple often, it would also work great in this recipe in place of the mango. Give it a try and see what you think!
Are There Any Substitutions I can Make
- Cherry tomatoes – I chose this variety because they were on sale at my local supermarket. Any firm tomatoes would work. just make sure to dice them small.
- Canned Jalapeños – I used canned jalapeños. You could use fresh if they are available or even a chopped dried chili pepper. If you don’t like any heat, you can just leave it out all together.
- Fresh cilantro – If you’re not a fan, you can leave it out all together. If you would still like a herb, add some finely chopped parsley. Much milder in flavour.
What’s Great To Serve With This Fresh Pico de Gallo
I’ve been making this with everything lately, seriously! But it goes great as a dip for nachos, like really good. Also, wonderful as a topping for Fish Tacos, Shrimp Tacos, Pork Tacos with Sriracha Mayo, with the Loaded Quesadillas and so much more!
Frequently Asked Questions
Both are made with basically the same ingredients but the main difference is the consistency. Salsa is more liquid whereas pico de gallo is fresh ingredients cut into bigger pieces.
It’s best the day it’s made but it will last up to 3 – 4 days in the fridge.
After you chop the tomatoes, you can put them through a fine strainer to get out excess liquid.
Mango Pico de Gallo
Ingredients
- 1 large mango
- 1 pint cherry tomatoes
- 1/2 medium red onion
- 1/4 cup jalapeños
- juice from one lime
- 1/2 tsp salt
Instructions
- Cut the cherry tomatoes into quarters, dice the mango into about 1/2 inch pieces, finely dice the red onion and the jalapeños.
- In a large bowl combine the cherry tomatoes, mango, red onion and jalepeños.
- Add juice from one lime, finely chopped cilantro and salt.
- Mix well and serve!
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Thanks For Stopping By & Hope To See You Soon!
