Name: Mango Pico de Gallo
Prep time: 10 min
Total time: 1 h 10 min
Cuisine: Mexican
Ingredients: 5 or 6 fresh ripe tomatoes - deseeded and cut into very small dice; a good pinch of salt; 1 x ripe mango - destoned, peeled and cut into very small dice; red onion; 1 x green bell pepper - deseeded and cut into very small dice; 1 x green chilli - deseeded and finely chopped; 1 x lime - juice only - buy two in case you need more lime juice; a handful of fresh coriander - leaves only and chopped

Mango Pico de Gallo

Fresh and delicious, pico de gallo is easy to make.

This classic Mexican dip will add a fresh, healthy, low-calorie boost of flavour to your next Mexican meal.

Also, a perfect paring with pan-fried chicken or fish.

Mango Pico de Gallo pictured in a tapas dish.

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Recently I made the more Traditional Pico de Gallo Recipe, but the mango makes a change and is more colourful. If you don't fancy mango, you could replace it with pineapple 😋

Pico de Gallo also known as salsa bandera means flag salsa - hence the colours green, white and red in the Mexican flag.

Green chilli and coriander (cilantro) for the green, white from the onions and red from the tomatoes.

I used red onion in this mango recipe, as red onions are less harsh in taste. Gluten-free, dairy-free and vegan.

What is the difference between pico de gallo and salsa?

Pico de gallo is technically a 'type of salsa' and is always made with fresh ingredients.

Pico de gallo has far less liquid than salsa.

Although salsa can be made chunky, the tomatoes are often blended with the other ingredients, making it runnier than pico de gallo and salsa contains olive oil.

Ingredients

coriander

mango

fresh lime juice

green bell pepper

fresh ripe tomatoes

green chilli

red onion

salt

Recipe Top Tips!

Always use ripe tomatoes and cut everything into very small dice.

You must deseed the tomatoes, put them into a colander, and sprinkle them with salt. Leave for at least 30 minutes. Salt will keep the bright red colour, plus salt will draw out the juice and ensure your pico de gallo isn't watery.

Don't use a metal bowl when mixing your ingredients because the lime will react with the metal. Metal mixing bowls should not be used with acidic foods.

Whilst you can refrigerate your finished pico, remove it 30 minutes before serving - it's far better served at room temperature.

Buy two lemons as until it's made, and you taste it you won't know if you need more lime juice.

Equipment

You will need a colander

How to make mango pico de gallo

Once deseeded and chopped, put them into a colander over a bowl and sprinkle with salt. Leave to drain for at least 15 minutes before continuing.

Salted diced tomatoes draining in a colander.

In a bowl, add the salted and drained tomatoes to the rest of the ingredients and mix together including the juice of 1 lime.

Have a taste, add more salt and lime juice if needed.

Cover with cling film and refrigerate for 30 minutes.

Remove from the fridge at least 30 minutes before serving.

And there we have it, folks - Mango Pico de Gallo 😋

This would go well with my Air Fryer Cod recipe.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

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side, dip

Mexican

Yield: 4

Author: Jan Bennett