What is “Pico de Gallo”?

Pico de Gallo translates from Spanish to mean “rooster’s beak”. It is believed to have gotten its name because many would eat it by pinching it between their thumb and forefingers, which gives the resemblance to a rooster’s beak. However, no meat or roosters are harmed in the making of pico de gallo.

How do you know when a mango is ripe?

There are two general things I check for. First, give it a sniff test. If your mango is ripe, you should be able to smell some natural sweetness through the skin. Second, give it a gentle squeeze. The mango should have a little give to it when it is ripe. Ataulfo mangos specifically have an extra sign of ripeness, which is the color of their skin. When unripe they are generally a light green color. When ripe, their skin turns a deep yellow-orange in color.

Can I freeze mango pico de gallo?

Would not recommend freezing. The freezing process will alter the texture and when thawed would make this mushy and watery.

Can you make this salsa ahead of time?

Yes! This is great to make ahead for celebrations or even as a condiment for the week. If stored in an airtight container in the fridge, it will last up to 5 days.

What’s the difference between pico de gallo and salsa?

The major difference comes down to the texture. Pico de gallo is a type of salsa that is chunkier and generally contains minimal liquid when tossed together. Other salsas may be processed differently and have a different consistency, which changes the type.

Is mango pico de gallo spicy?

Yes, but you can control the spiciness based on your preference. If you want to keep the spice, but tone it down, just remove the seeds and membranes from the peppers. You can also just do one of the suggested peppers or completely leave them out. If leaving out, try adding a little lime zest for an extra perk to this salsa.

Mango Pico de Gallo - Plant Based RD

Description

This Mango Pico de Gallo is fresh and zesty. A play on both sweet and savory, it’s the perfect healthy salsa to top any meal with.

Ingredients

Scale

2 ataulfo mangos, diced (about 1 cup diced)
3 small Roma or vine-ripened tomatoes, diced (about 1 cup diced)
1/2 cup red onion, finely diced (about 1/2 a small red onion)
1 serrano pepper, finely diced
1 jalapeno pepper, finely diced
1/4 cup fresh cilantro, finely diced
1/2 tsp salt
Juice of one lime

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Instructions

To a medium mixing bowl, add your diced mango, tomatoes, onion, peppers and cilantro.
Sprinkle everything with salt and then squeeze over with the lime juice.
Toss everything together to combine. Give the salsa a taste and add more salt or lime juice if needed. Cover the salsa and allow to sit for 30 minutes in the fridge to marinate then serve.

Notes

If it’s not yet tomato season, I recommend using Campari tomatoes or cherry tomatoes. They tend to be the more flavorful tomatoes available year round at local markets.

For a zesty twist, add some fresh lime zest to the bowl.

Feel free to use only one spicy pepper. I used both a jalapeno and serrano pepper, but you can just opt for one.