Description
A refreshing and vibrant Mango Pico de Gallo recipe that combines ripe mangoes, red onion, jalapeño peppers, fresh cilantro, and lime juice to create a sweet and tangy condiment perfect for topping tacos, grilled meats, or enjoying with tortilla chips. This quick and easy no-cook recipe delivers a flavorful twist on the traditional Mexican salsa.
Ingredients
Fruits
- 2 Mangoes, peeled and diced
- Juice of one Lime
Vegetables and Herbs
- 1 Red Onion, peeled and roughly chopped
- 1 Tablespoon Jalapeño Peppers, finely sliced or chopped (fresh or pickled)
- 2 Tablespoons Fresh Cilantro (Coriander), rinsed and chopped
Seasoning
- Salt, optional, to taste
Instructions
- Prepare the Mango: Peel the mangoes and carefully cut the flesh away from the seed core. Dice the mango flesh into small cubes for a perfect salsa texture.
- Chop the Onion: Peel the red onion and chop it roughly to ensure a mix of texture in the salsa.
- Prepare the Jalapeños: Use either fresh rinsed jalapeños or pickled ones. Slice them finely or chop roughly depending on your preference for heat intensity and texture.
- Chop the Cilantro: Rinse the fresh cilantro leaves and chop them finely to bring a fresh herbaceous note to the salsa.
- Combine Ingredients: Place the diced mango, chopped onion, jalapeños, and cilantro into a mixing bowl. Pour the fresh lime juice over the mixture to add acidity and balance the sweetness.
- Season and Mix: Add salt to taste if desired and stir all the ingredients together thoroughly to combine the flavors.
- Chill Before Serving: Refrigerate the mango pico de gallo until serving time to allow the flavors to meld and to serve it cool and refreshing.
Notes
- Adjust the amount of jalapeños according to your preferred spice level.
- For an extra kick, add finely diced red chili or a dash of chili powder.
- Mango pico de gallo pairs wonderfully with grilled fish, chicken, or simply as a dip with tortilla chips.
- This recipe is best served fresh but can be stored in an airtight container in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: No-Cook
- Cuisine: American, Mexican
