Sweet and Spicy Mango Pico De Gallo

In this post, I will be sharing with you all the ingredients you’ll need, how to make it, and some expert tips and tricks for achieving the perfect balance of sweet and spicy flavors. So, let’s get started and discover how to make this delicious “Mango Pico de Gallo”.

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• Red Onion
• Jalapeno
• Chives
• Mango
• Tomatoes
• Lemon or Lime
• Cayenne Pepper
• Salt

For the full ingredient amounts check the recipe card at the bottom of this blog post.

• In a large bowl, combine the diced mango, tomatoes, red onion, chives, and jalapeño pepper.
• Add the cayenne pepper. Squeeze the lime juice over the mixture and sprinkle with salt. Stir well to combine. Taste and adjust the seasoning as needed. Allow to marinate for 30 minutes to 1 hour before serving.

Cutting a mango can be a bit tricky, but with a few easy steps, you can easily slice a mango into perfect cubes. Here’s how to cut a mango into cubes:

• Step 1: Wash and dry the mango: Wash the mango with water to remove any dirt or debris on the skin. Dry it thoroughly with a clean towel.
• Step 2: Cut off the stem: Hold the mango upright on a cutting board and cut off the stem at the top with a sharp knife.
• Step 3: Cut the mango in half: You cannot cut the mango directly in half because of the big flat seed in the center. So cut the mango one inch to the right of the center on each side.
• Step 4: Score the flesh: Take one of the halves and place it flesh side up on the cutting board. Score the flesh with a sharp knife in a crosshatch pattern, making sure not to cut through the skin.
• Step 5: Invert and slice: Take the scored half of the mango and invert it, pushing the skin side out. Use a sharp knife to slice off the cubes of mango from the skin, cutting as close to the skin as possible.
• Step 6: Repeat on the other half: Repeat the same process on the other half of the mango until all of the flesh is sliced into cubes.
• Step 7: Trim off any remaining flesh: After all the cubes are removed, there may be some remaining flesh on the seed. Use a knife to carefully trim off any remaining flesh.

If you don’t have all the ingredients for Mango Pico de Gallo, don’t worry! You can easily substitute some of them with other ingredients. Here are some ideas:

• Mango: Use pineapple, papaya, or even peaches instead of pineapple.
• Tomatoes: You can use cherry tomatoes, Roma tomatoes, or even canned diced tomatoes.
• Red onion: You can use white onion or scallions instead of red onion.
• Cilantro: You can use parsley or even basil instead of cilantro.
• Jalapeño pepper: You can use serrano peppers or even canned green chilies instead of jalapeño pepper.

• Use gloves when you handle the jalapeño pepper so that the oils don’t burn your hands. Make sure to wash your hands as soon as you are done cutting the jalapeño. If you touch your eyes with jalapeño oil on your skin it could burn.
• Cut all of the produce the same size for best flavor.
• Make sure to remove the seeds and membranes from the jalapeño pepper to reduce the heat.
• Use a serrated knife to cut the tomatoes.
• Make sure to deseed all of the tomatoes. If you leave seeds in your pico the flavor will be diluted and it will be watery.
• Try to cut all of the ingredients the same size.

Yes this mango pico de Gallo is gluten free! People with celiac disease or a gluten sensitivity generally consider mango pico de Gallo to be universally gluten free and therefore safe to eat.

The only time mango pico de Gallo will have gluten in it will be due to cross contamination. For example, if someone dips wheat based tortilla chips into pico that pico is now cross contaminated with gluten.

If you’re having a party and people with a gluten sensitivity are coming make sure to serve this pico de Gallo with corn based tortilla chips instead of wheat based chips.

• Add avocado to make it creamy.
• Grill the mango to add a smokey grilled flavor.
• Use smoked paprika instead of cayenne to add a smokey campfire flavor.
• Different Fruit: You can use pineapple instead of mango or peaches to change the flavor profile.

• Gluten Free
• Dairy Free
• Soy Free
• Nut Free
• Paleo Friendly
• Vegan
• Vegetarian
• Raw
• Anti-Inflammatory
• Easy to Make
• Only Uses a Few Ingredients
• Takes 10 Minutes

Mango pico de Gallo will last for up to 5 days in an air tight container in the fridge.

The best way to cut tomatoes for pico de Gallo is to:

1. First remove the core using a paring knife. Then, cut the tomatoes in half lengthwise, and scoop out the seeds and juice using a spoon.
2. After that, place the tomato halves cut-side down on the cutting board, and slice them lengthwise into thin strips. Finally, turn the strips and chop them crosswise into small pieces. This technique helps to remove excess water and seeds from the tomatoes, which can make the salsa too watery.

Keep in mind that this technique only works well if you use a serrated knife. A serrated knife can easily cut through tomato skin and flesh.

A knife with a flat cutting blade will get caught on the skin and you’ll have to saw your knife back and forth a lot.

Mango pico de gallo has a fresh bright flavor with a combination of sweet and spicy. The bright mango flavor shines the most and is complimented with a slight kick from the cayenne and lemon juice.

Mango pico de Gallo pairs well with corn pairs well with tortilla chips, tacos, grilled chicken, fish, or shrimp. You can also serve it as a side dish with any Mexican-inspired meal. Here are a few recipes from Eating Works that taste amazing with this spicy and sweet mango corn salsa recipe!

Salsa and Pico de Gallo are two popular Mexican condiments that are often used interchangeably, but they’re not the same thing. Salsa is a sauce made with tomatoes, chili peppers, onions, garlic, and other spices.

It can be smooth or chunky, and it’s usually cooked.On the other hand, Pico de Gallo is a fresh salsa made with diced tomatoes, onions, cilantro, jalapeño peppers, and lime juice. It’s never cooked, and it’s always chunky. Pico de Gallo is also known as “salsa fresca” or “fresh salsa.” What does Pico stand for in pico de gallo?

This mango pico de gallo has a slight kick but it’s not spicy. The mango is overtly sweet and so the cayenne pepper works well to help counter balance the intense sweetness. I would say that this pico recipe is mild to medium spicy.

Yes you can can mango pico de gallo. This is a much more effective way to store it long term than freezing. I’ve never personally canned salsa but if you decide to try it you should follow safe canning practices. Make sure to clean and disinfect your jars!

You could freeze mango pico de gallo but I wouldn’t recommend it. tomatoes don’t freeze well so the consistency of your pico de gallo will change.

Yes, you can make pico de Gallo ahead of time. It tastes best after it sits for 30 minutes to marinate but you can make it up to 24 hours in advance!

The best type of mango to use are alphonso mangos.

Fresh mango is best to use for pico de Gallo but you can use frozen or canned mango instead. Frozen and canned mango is always more watery than fresh. Make sure to strain the canned mango really well. For frozen mango thaw it out and strain it before you put it in the pico de Gallo.

bowl of garden fresh salsa