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a plate of mango salsa with squeezed lime halves and fresh coriander around the edges

Mango Pico de Gallo

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This fresh mango pico de gallo with lime and coriander is a zingy and refreshing salsa that is delicious as a dip with tortilla chips, or served alongside chicken, pork or fish.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 5 minutes
Course Dips | Sauces, Side Dish
Cuisine Mexican
Servings 4 people
Calories 48 kcal

Ingredients
  

  • ½ small red onion finely diced
  • 1 lime juice and zest
  • ½ teaspoon sea salt
  • 1 tomato seeds removed and finely diced
  • 1 mango finely diced
  • 1 jalapeno deseeded and finely diced
  • ⅓ bunch fresh coriander roughly chopped

Instructions
 

  • In a small nonreactive bowl mix the finely diced onion with lime juice and zest and salt. Place to one side whilst you prepare the rest of the ingredients.
  • Remove the seeds from the tomato and dice. Add to a large bowl.
  • Take the two cheeks off the mango and cut them into small cubes. (See below for how to dice a mango)
  • Add the mango cubes to the bowl with the diced tomato, then add the diced jalapeño, chopped coriander and onion-lime mixture.
  • Stir well to combine, checking if it needs a little more salt. Best served straight away.

Notes

Mango - you want to use a ripe mango, but one that is firm rather than really squishy. If your mango is overripe you will have trouble cutting it in to cubes. Here in Australia I often use Kensington Pride or R2E2 varieties of mango. Most mangoes that are available in the shops will be suitable in this recipe.
Green Jalapeño - This Mexican chilli is a common ingredient in pico de gallo. This is a mild salsa recipe but if you want a spicier salsa you can leave the seeds in or use a red jalapeño. This is a mild salsa recipe but if you want a spicier salsa then leave in the seeds.
Lime - fresh lime is best for this recipe!
Tomato - use a ripe but firm tomato for maximum flavour. If the tomato is too ripe it will be hard to cut in to neat cubes. (It still tastes good though!). If you can get roma tomatoes or other plum tomatoes, they are a good for salsa, as are vine tomatoes as used in these images.
Fresh Coriander - cilantro.
Red onion - I like to use red onion in this salsa as it is milder and sweeter than other onions (plus it looks pretty in the pico de gallo against the orange mango!). However this is purely personal preference and you can use white onion if you prefer.
Salt - sea salt or kosher salt to add that savoury note to your homemade salsa to balance out the sweet mango.
How to dice a mango: Cut the two cheeks off the mango (the area of mango both sides of the pit/seed.) Using a small sharp knife, score the flesh in a diamond pattern pressing through the flesh to the peel but not through the peel itself. Using your fingers, push and invert the mango cheek so the cubes stick out. Cut off these cubes from the skin. Repeat with the other mango cheek.
Finely chop all the ingredients - this makes it easier to scoop with tortilla chips or spoon over tacos.

    Nutrition

    Calories: 48kcalCarbohydrates: 12gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 294mgPotassium: 209mgFiber: 2gSugar: 9gVitamin A: 907IUVitamin C: 33mgCalcium: 19mgIron: 1mg
    Keyword fresh salsa, mango, salsa

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