Ingredient Notes
Mango – You’ll need one medium to large mango, or about 1 cup chopped. There are different varieties of mango and if you’re grabbing the small yellow varieties you’ll need closer to 2-3 mangoes to get enough. Choosing a ripe mango is similar to feeling for a ripe avocado. It should have a light softness to it when you press into it, but not too much! Onion –you can use yellow or red onion in this recipe. I love the purple color with the bright yellow fruit so I usually use red!Jalapeno – Not a fan of too much heat? 1/2 a jalapeno without seeds is a nice, mild-medium heat; go from there. You can also choose to skip the jalapeno all together (I did in my photos!)Tomato – this is optional. Sometimes I make this only with mango, other times I’ll throw a tomato in there as well, it’s delicious both ways!
How To Make Mango Pico De Gallo
Serving Suggestions
This mango pico de gallo goes with so many things! It’s perfect on salads, grilled meats, fish tacos, or burrito bowls. Eat with beans and rice, tortilla chips, or even a spoon. It’s THAT good!
Related Recipes
If you love this recipe, you may be interested in these other favorites from Our Best Bites: Pico de GalloMint-Pineapple Pico de GalloChili-lime Mango Chicken SkewersKiwi-Mango Salsa Can I make this ahead of time? This pico de gallo is best served right away, but could be made a few hours ahead. To store leftovers, cover tightly, store in fridge, and use within 24 hours. After that, the mangoes will begin to get squishy.
