Mango Pico de Gallo

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When they are in season the Mango is such a phenomenal fruit. These beautiful fruits are packed full of sweet flavor that makes your mouth salivate just thinking about them. When perfectly ripe there are few ingredients that top the beautiful Mango, and they can elevate cooking so much with their inclusion into a dish. Such is the case for this delicious Mango Pico de Gallo

The humble Pico de Gallo is a staple of Mexican Cuisine. You can’t even imagine tucking into a Mexican feast without a bowl of delicious Pico to spoon into whatever tortilla filled goodness you’re about to devour. That, or simply having a big bowl of Pico to dip some chips into. Either way you use it, this Mango Pico de Gallo is going to elevate your Mexican feast, we guarantee it

This Pico de Gallo is a twist on the classic

We first tried this Mango Pico de Gallo recipe alongside our delicious Homemade Chipotle Burrito Bowl. Our ode to the legendary Chipotle Burrito Bowls that are devoured by millions every year. Mango Pico de Gallo is definitely not one we had come across in our adventures to Chipotle but it was something we wanted to try

We’re very happy we did! The pairing of the sweetness of the Mango with all of those beautiful acidic Limes in the Pico are a heavenly combination. Drizzling a hefty spoonful or two into the Burrito makes all of the elements sing. It adds an almost tropical feel to the dish. A mouthful transports you to the Mexican Riviera. A Pina Colada in one hand and a delicious Mango Chicken Burrito in the other. Sounds pretty good right about now doesn’t it?

How to make the best Mango Pico de Gallo

Like so many dishes from Mexico, simplicity sits at the heart of this dish. Simplicity, and really good quality produce. That’s all you need to make a fantastic Mango Pico de Gallo. The core of the dish where all the wonderful flavor lies is within the Tomatoes and Mangos. It’s important that you get the best quality produce possible to get the best out of this dish, especially since the whole thing is served raw

Depending on where you are in the world, ripeness of the Tomatoes and Mangos will vary. If you are lucky enough to live in more tropical climates, then your Mangos should be plentiful and of great quality all year around. If you’re not, however, you may need to rely on seasonality (or some great imports) to get the best quality. Quality is important, and does make a world of difference in the Pico de Gallo

If your Vegetables aren’t ripe, leave them a few days for the best result

An easy trick is to simply leave your Tomatoes and Mangoes out at room temperature for 1 – 2 days after purchasing them to get them to their peak ripeness. Sometimes this is easier said than done, which is why we always encourage good meal planning practices (LINK). So do your weekly grocery shop, and plan a Mexican Feast in a few days’ time so all the ingredients will be at their best on the day of cooking

Hmm, I just realized something. Perhaps this is why Taco Tuesday exists? So many people do their weekly grocery shopping on Saturday or Sunday. Give all those ingredients a day or so in the household before whipping them up for a Mexican Feast on Tuesday night. It all makes sense now!

The most challenging part of this recipe is, without a doubt, cutting the Mango

If you’ve ever tried cutting a Mango before you know what we’re talking about. It’s not the easiest fruit to get into! Mangoes have a large stone / pit that is shaped quite bizarrely. It’s a oval shape that is disc-like in thickness. It’s odd shape can make cutting into a Mango a bit of a challenge

To properly prepare the Mango to extract as much of that wonderful flesh as possible, sit it upright and then cut down the length of the Mango, about 1/3 of the way from the edge. You want to ‘just’ graze the stone on the cut through, that way you know you’re as close to it as possible

Repeat the process on the other side, then you can either scoop out the insides, or make a series of cuts in the Mango then fold it outwards, which will reveal the beautiful flesh. We recommend cutting the Mango into pieces the same size as the Tomatoes. For our recipe we use Cherry Tomatoes, and we like to quarter them. So, use the Cherry Tomatoes as a guide and cut your Mango to the same shape

Finally, the Pico de Gallo’s best friend – Limes!

Once you’ve prepared the Mango and Tomatoes, mix them with a generous amount of Lime and Salt to extract all that wonderful flavor. We like to leave them for about 5 minutes or so before serving. Let the Salt and Lime juice really start to infiltrate those ingredients and get them lovely and flavored

Then, top the dish with some freshly chopped Cilantro and a little drizzle of Olive Oil (if you like) and it’s ready to eat!

Mango Pico de Gallo Recipe

Ingredients

• 2 cups of Cherry Tomatoes, quartered
• 1 large Mango, Peeled and chopped into small pieces
• Juice of 3 Limes
• ½ cup Cilantro, finely chopped
• 1 tsp. Salt
• 1 tsp. Olive Oil
  
  

Instructions

1. Prepare your Tomatoes and Mangos by cutting into small, bite sized pieces. The trick to cutting a Mango is to make 2 cuts lengthways down the Mango. Cut approximately 1/3 of the Mango on one side, and 1/3 on the other. This will ensure you get a good amount of Mango without hitting the stone in the middle
2. Now you can simply make several cuts both lengthwise and widthwise across the flesh of the Mango pieces to form squares. Then, fold the Mango outwards to expose all of those squares of flesh. Cut them off individually then you’ve got some beautiful bite sized Mango pieces!
3. Mix the Cherry Tomatoes, Mangoes, Lime Juice, and Salt in a medium sized bowl. Let this sit for about 5 minutes to allow the Salt and Lime juice to draw out some of the moisture from the fruits. You can either discard the excess liquid or just keep it in the bowl
4. To serve, finish with the Cilantro and Olive Oil
   
   

That’s our simple and delicious Mango Pico de Gallo recipe. We hope you enjoy it! Check out our sides page for all other kinds of delicious side dishes

We recommend the following sides as amazing accompaniments to your next Mexican feast:

• Simple Guacamole Recipe
• Homemade Enchilada Sauce
• Simple Pico de Gallo
• Pickled Onions
  
  

Happy Cooking!