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fresh mango salsa

Mango Pico de Gallo Recipe

Mango Pico de Gallo is a fresh, colourful salsa made with juicy ripe mango, tomatoes, crisp onion, jalapeño, fresh coriander and zesty lime. Sweet, tangy and mildly spicy, it is perfect with tortilla chips, tacos, grilled chicken, fish or as a vibrant appetiser.
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Prep Time 15 minutes
Course Appetizer
Cuisine Mexican
Servings 6 People
Calories 65 kcal

Equipment

  • 1 Sharp Chef’s Knife
  • 1 Large Chopping Board:
  • 1 Large Mixing Bowl
  • 1 Large Spoon –
  • 1 Citrus Juicer or Reamer
  • 1 Small Measuring Spoons And Cups

Ingredients
  

  • 3 Cups Diced Ripe Mango
  • 3 Cups Diced And Seeded Tomatoes
  • 1 Cup Diced White Onion
  • ¼ Cup Fresh Lime Juice
  • 3 Tablespoons Minced Jalapeño
  • 1 Cup Packed Fresh Coriander Leaves
  • 1 Teaspoon Sea Salt

Instructions
 

Step 1: Prepare The Mango

  • Wash and dry the mangoes before cutting.
  • Stand each mango on a stable cutting board and carefully slice around the stone to create two cheeks.
  • Score the flesh into a grid without cutting through the skin.
  • Scoop out the cubes with a spoon.
  • Dice the mango into pieces roughly similar in size to the tomatoes.

Step 2: Prepare The Tomatoes

  • Wash the tomatoes and pat them dry.
  • Cut each tomato in half.
  • Remove the seeds and excess watery pulp with your fingers or a small spoon.
  • Dice the tomato into small, even pieces.

Step 3: Chop The Onion And Jalapeño

  • Peel and finely dice the white onion.
  • Wash the jalapeño and remove the seeds if you prefer moderate heat.
  • Mince the jalapeño finely so that its flavour distributes evenly throughout the bowl.
  • Leave some of the seeds and inner membrane intact if you prefer a hotter salsa.

Step 4: Prepare The Coriander

  • Rinse the coriander thoroughly under cool running water.
  • Shake or pat it dry.
  • Pick the leaves from any particularly thick stems.
  • Chop the leaves finely without crushing them into a paste.

Step 5: Combine The Fresh Ingredients

  • Add the diced mango and tomatoes to a large mixing bowl.
  • Add the diced onion, minced jalapeño and chopped coriander.
  • Pour over the fresh lime juice.
  • Sprinkle in the sea salt.
  • Use a large spoon to gently fold everything together.

Step 6: Taste And Adjust

  • Taste the Mango Pico de Gallo carefully.
  • Add a little more lime juice if you want extra tang.
  • Add a little more jalapeño if you want additional heat.
  • Add a small pinch of salt if the flavours need more definition.
  • Fold gently after every adjustment.

Step 7: Let The Flavours Develop

  • Cover the bowl and refrigerate the Mango Pico de Gallo.
  • Allow it to rest for at least 1 hour before serving.
  • For deeper flavour, prepare it several hours ahead.
  • Give it a gentle stir before serving.

Step 8: Serve

  • Remove the Mango Pico de Gallo from the refrigerator shortly before serving.
  • Give it one final gentle stir.
  • Transfer it to a serving bowl.
  • Garnish with a few fresh coriander leaves if desired.
  • Serve with tortilla chips, tacos, grilled fish, chicken or your favourite appetiser.

Notes

🥭 Use Ripe, Firm Mangoes: Choose mangoes that are sweet and juicy but firm enough to hold their shape when diced.
🍅 Remove Excess Tomato Seeds: This helps keep the Mango Pico de Gallo fresh, chunky, and less watery.
🌶️ Adjust the Heat: Remove the jalapeño seeds for a milder salsa or leave some in for extra heat.
🍋 Use Fresh Lime Juice: Freshly squeezed lime gives the salsa a brighter, more refreshing flavour.
🌿 Add Fresh Coriander: Fresh coriander provides a fragrant herbal flavour and vibrant colour.
🥄 Fold Gently: Mix the ingredients carefully to prevent the mango and tomatoes from becoming mushy.
❄️ Chill Before Serving: Refrigerate for about 1 hour to allow the flavours to blend beautifully.
🍽️ Serve Fresh: Enjoy the Mango Pico de Gallo with tortilla chips, tacos, grilled fish, chicken, or rice bowls.
Keyword Mango Pico de Gallo