Mango Tomato Pico de Gallo Recipe

Filed Under: Food and Drink, Recipes

I’m in the process of making dinner–broiled tilapia tacos and I had to stop to jot down this recipe so I don’t forget it. I’m sharing it with you because I love you…and I regularly use my own site to find food I’ve made in the past.

But I love you.

That’s what’s important.

Best salsa thing I’ve ever eaten.

Mango Tomato Pico de Gallo
Recipe Type: Appetizer
Author: Amy Tucker
Prep time: 10 mins
Total time: 10 mins
Serves: less than it should
The best salsa/pico I’ve ever had…if I do say so myself. Which I do. And I created it myself so I’m especially proud.
  • 1 ripe mango
  • 1 jalapeño–diced, membranes and seeds removed*
  • 1 large clove of garlic–passed through garlic press
  • 1 lime–zested and juiced
  • 1 medium purple onion–diced
  • 1 large tomato–seeded and diced
  • Big handful of fresh cilantro
  • 2-3 orange and red SWEET peppers–diced*
  • ~1 tsp kosher salt
  1. Dice all of the fruit and vegetables until they’re about 1/4″.*
  2. Go crazy on the cilantro with your chef’s knife until the cilantro is very fine.
  3. Zest and juice the lime.
  4. Press the garlic.
  5. Toss everything into a bowl.
  6. Add the kosher salt, to taste–I hardly ever measure anything.
  7. Cover with plastic wrap and let it hang out in your fridge for ~15 minutes. If you can wait that long.

Keep the seeds and membranes of the jalapeño if you’re wanting more of a kick.
If you’re lazy–like me–and/or in a hurry, buy the prediced tomatoes and onions.
You can find these small, sweet peppers in the produce section of just about any grocery store. Target and Walmart have them pre-bagged.