This bright, sweet and spicy mango pico de gallo with chunks of ripe avocado is the perfect addition to your chips and salsa bar, or on your favorite tacos. Try it on grilled chicken or fish, or top onto grilled steak for a healthy weeknight meal.
Spicy Mango Salsa is so good with anything grilled. Grilled chicken, grilled fish, or shrimp are all great to serve with a bit of this bright salsa.
The lime juice in the salsa does help to preserve the color of the avocado to an extent, but to make this mango pico de gallo ahead of time, wait to add the avocado until ready to serve.
Ingredients
Mango- fresh, not frozen.
Lime- fresh, not concentrate.
Cilantro- fresh, not dried.
Serrano peppers- these are slightly hotter than jalapeño, which can also be substituted.
Red onion- sweet onion can be substituted, but red onion looks prettier.
Instructions
This mango pico de gallo is very straight forward to make.
Prepare your ingredients first.
Dice the mango first. Cut the mango away from the oval pit, then score squares into each mango side and slice them away from the skin.
Dice the red onion, cilantro, avocado, and cilantro.
Combine all of the ingredients in a large bowl with the lime juice and a pinch of salt.
Cover, and chill for one hour before serving.
To Make Ahead
To make this mango pico de gallo ahead of time, wait to add the avocado until just before serving, or up to two hours before for the freshest result.
Storing
Store any lefotover mango pico de gallo covered, in the refrigerator for up to two days.
Related Recipes
Mango Pico de Gallo
Ingredients
- 1 mango diced
- 1 serrano pepper (or jalepeno) finely minced
- 1 medium avocado diced
- 1 bunch cilantro chopped
- 1 red onion diced
- 1-2 limes juice of
- pinch salt to taste
Instructions
- In a large bowl, combine the diced mango, minced pepper, diced avocado, chopped cilantro, diced red onion, lime juice and pinch of salt until evenly mixed.
- Store in the refrigerator for up to two days, covered.
- Serve as desired, chilled.
Notes
- fresh mango is preferred over frozen for this salsa
- if the lime isn't yielding much juice, use two
- limes that are dry can be microwaved for 30 seconds and then rolled between the palm of hand and counter top; this releases the juices
- use fresh cilantro, not dried
- serve as you would chips and salsa, in a salsa or taco bar, or as a topping for street tacos, grilled chicken or fish!
- store in an airtight container for up to two days
- the acidity of the lime can help to preserve the avocado (keep it from going brown) so toss the salsa well, and use plenty of lime juice if storing in the fridge for later use
- to make ahead of time, wait to add the avocado until ready to serve
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