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This vibrant mango pico de gallo brings together the sweet tropical flavor of mangoes with classic fresh salsa ingredients for a refreshing twist that brightens up any meal. The colorful combination creates a perfect balance of sweet, tangy, and spicy that's incredibly versatile.
I first made this recipe when hosting a backyard barbecue and needed something that would impress without keeping me in the kitchen. Now it's requested at every gathering and I always keep the ingredients on hand during mango season.
Ingredients
- Ripe yellow mangoes: Select fruits that yield slightly to gentle pressure for the perfect sweetness and texture
- Vine ripened tomatoes: Their balanced acidity complements the sweet mango beautifully
- White onion: Provides sharp crispness that cuts through the sweetness
- Fresh lime juice: Brightens everything and helps preserve the mixture
- Jalapeño pepper: Adds a customizable heat level remove seeds for milder flavor
- Fresh cilantro: Brings essential herbal notes that tie everything together
- Sea salt: Enhances all flavors and helps draw out the natural juices
Step-by-Step Instructions
- Prep the Mango:
- Peel and dice the mangoes into small uniform cubes about 1/4 inch in size. Consistency in cutting ensures balanced flavor in each bite and improves the overall texture of the final dish.
- Prepare the Tomatoes:
- Cut tomatoes in half and gently remove the seeds by inserting your finger or a small spoon into each cavity. This prevents excess moisture that would make your pico watery. Dice the deseeded tomatoes into pieces similar in size to the mango.
- Chop the Aromatics:
- Finely dice the white onion and mince the jalapeño carefully consider how much heat you want and adjust accordingly. Chop the cilantro leaves finely including some tender stems for added flavor.
- Combine and Season:
- Place all prepared ingredients in a large mixing bowl. Add the fresh lime juice and sea salt then gently fold everything together until well combined but not mashed. Take care to maintain the integrity of each ingredient.
- Rest and Develop Flavors:
- Allow the mixture to rest at least one hour in the refrigerator though four hours is even better. This critical resting period allows the flavors to meld together and develop a harmonious profile.
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This recipe reminds me of my first trip to coastal Mexico where I discovered how mangoes can transform traditional dishes. The vendor who taught me this combination insisted that using perfectly ripe mangoes makes all the difference sometimes I'll slice extra just to snack on while preparing this dish.
Serving Suggestions
This versatile mango pico de gallo shines as an appetizer with tortilla chips but doesn't stop there. Spoon it over grilled fish like mahi mahi or salmon for a tropical twist that cuts through rich flavors. It also pairs beautifully with grilled chicken breast or pork tenderloin adding brightness to simple proteins. For a light lunch option serve it atop avocado halves or mix with black beans and corn for an expanded salad.
Storage Tips
Keep your mango pico de gallo in an airtight container in the refrigerator where it will maintain its best flavor and texture for up to 2 days. After that the ingredients begin to soften and release more liquid though it remains safe to eat for 3-4 days total. I recommend draining any excess liquid before serving leftovers. This recipe doesn't freeze well due to the high water content of the fresh ingredients which would significantly alter the texture upon thawing.
Seasonal Variations
Adjust this recipe throughout the year based on seasonal availability. During summer when peaches are at their peak substitute one cup of diced peaches for some of the mango. In winter months when fresh tomatoes lack flavor try using small diced red bell peppers for color and sweetness. You can also customize the heat level by varying the type of pepper habaneros create an interesting tropical heat that complements the mango beautifully for those who enjoy spicier food.
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Frequently Asked Questions
- → How do I dice a mango for the dish?
To dice a mango, slice off the cheeks from either side of the pit, score the flesh into cubes, and scoop them out with a spoon. Check out visual guides online for additional help.
- → Can I make this in advance?
Yes, it tastes even better when the flavors have time to meld. Prepare it 1-4 hours ahead, or even the day before, and store it in the refrigerator.
- → What can I substitute for jalapeno?
If you want less heat, substitute jalapeno with a milder pepper like poblano or bell pepper. For extra spice, use serrano or habanero peppers.
- → How long can I store this in the fridge?
Store Mango Pico de Gallo in an airtight container for up to 3-4 days. It’s best consumed within 2 days for optimal flavor and texture.
- → What dishes pair well with this salsa?
It pairs wonderfully as a topping for grilled fish, chicken, tacos, or as a dip with tortilla chips. You can also use it as a side for roasted vegetables or over salads.