Sweet and Spicy Mango Pico De Gallo

Sweet and spicy mango pico de gallo recipe: This unique take on the classic Mexican salsa is perfect for those who enjoy a little sweetness in their spicy dishes. This recipe combines juicy fresh mango with tangy lime juice, spicy jalapeño peppers, and tomatoes to create a deliciously refreshing salsa that can be used as a dip or a topping for your favorite Mexican dishes.

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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Ingredients for Mango Pico De Gallo

• 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.

How to Make Mango Pico De Gallo

• 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.

How to Cut A Mango

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.

Ingredient Substitutions for Mango Pico De Gallo

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.

Expert Tips for the Best Mango Pico De Gallo

• 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.

Is Mango Pico de Gallo Gluten Free?

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.

Recipe Variations for Mango Salsa

• 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.

This Mango Pico De Gallo Recipe is:

• 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

How Long Does Mango Pico De Gallo Last?

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

How to Cut Tomatoes for Pico De Gallo?

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.

What Does Mango Pico De Gallo Taste Like?

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.

What to Serve with Mango Pico De Gallo?

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! 

Common Questions and Answers

What is the difference between salsa and pico de gallo?

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?

Is mango pico de gallo spicy?

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.

Can you can mango pico de gallo?

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!

Can you freeze mango pico de gallo?

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.

Can you make mango pico de Gallo ahead of time?

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!

What are the best types of mangos to use?

The best type of mango to use are alphonso mangos.

Can I use frozen or canned mango instead of fresh?

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.

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