Mango pico de gallo is fresh chunky salsa balanced with salt, acidity, heat, and sweetness. Terrific with Mexican dishes like tacos, grilled meats, or as a dip!
Remove the skin from the mango using a vegetable peeler. Carefully slice the mango flesh from around the inner pit. Finely dice the mango. You need approximately 1 cup (150g) which is about 1 small-medium mango.
Slice the stem ends from the tomatoes. Stand the tomatoes on the flat, cut end and carefully slice them into quarters. Using a sharp knife, carefully run the blade under the seeds and "guts" of the tomatoes. Discard the seeds and guts. Finely dice the remaining tomato flesh. You need 1 cup (175 g) of diced tomato which is about 2 large or 3 small plum tomatoes.
Chop the cilantro, red onion, jalapeño, and garlic as fine as you can and juice the lime.
Add the diced mango and tomatoes, chopped cilantro, 1 tablespoon of red onion, ½ of the chopped jalapeno, chopped garlic, flaky salt, and 1 tablespoon of fresh lime juice to a medium-sized bowl. Stir until the ingredients are well distributed then adjust the seasonings to taste. Serve immediately, let it sit on the counter for a couple of hours, or place it (covered) in the fridge to serve the next day.
Notes
For more intense flavor, roast the jalapeño and garlic before adding them to the salsa. Place them on a baking sheet and broil for a few minutes, or cook them in an air fryer until they are charred and fragrant, then proceed with the recipe as written.
If you like a chunkier salsa, chop the ingredients into larger pieces. For a smoother salsa, blend the ingredients in a food processor.
To make ahead of time, chop the salsa ingredients and store them separately in airtight containers in the fridge. Mix just before serving.
Storage
Transfer leftover salsa to an airtight container. It will keep in the refrigerator for up to 3 days.