Refreshing and sweet mango pico de gallo is the perfect and easiest nacho dip or taco sauce.
This recipe is a tropical sweet twist to the traditional and more well-known pico de gallo.
Don’t be scared of using sweet fruits with more pungent and sour flavors like onions and lime juice. They will complement each other and it will create a more well-rounded flavor.
This is a great twist for the popular pico de gallo. It’s perfect with nachos but you can also use as topping for tacos like chicken tinga or chili. I take the photos of this recipe for a casual taco night and this sauce was a major hit.
Now in summer, it has become a lot easier to find good avocados and mangos here in Portugal. If you read me you will know my long-time battle to find a decent size avocado or mango.
I must say that I can’t recall buying mangoes in Venezuela. My grandma used to have a big tree, and we just used what we needed and that was it. But now I have to pay 6 Euros per kilogram and that kinda suck 🙁
Nevertheless, I was lucky enough to get a big fragrant ripe firm mango for this recipe. One important thing is that the mango must be firm — yet ripe for sweetness—, otherwise it will be hard to get the dice-shape pieces. Also, it will be harder to grab with the nachos because the mango will fall very easily. Keep that in mind also with the avocados.
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How to make mango pico de gallo?
The first thing to do is to peel, deseed and cut into dices the avocado and mango. Here comes the catch: I always assumed people knew how to cut an avocado but it’s more complicated and dangerous
Make sure that the dices are somehow equal in size (small dices). This will help your nachos to collect multiple pieces at once and to get all those textures and flavors in one bite.
After you cut the onion, mango, avocado, and cilantro, the rest is just season with lime juice and salt. Give it a nice stir and your taco night is ready to start!
- 1 ripe firm mango
- A ½ ripe firm avocado
- 1 small onion
- ¼ cup fresh cilantro
- 2 lime
Peel, deseed, and cut the mango into small size cubes.
Peel, deseed, and cut the avocado into small size cubes.
Cut onion into small dices.
Chop the cilantro into teeny tiny pieces.
In a bowl mix all the ingredients and serve.
I’m Maria and I love cooking—and mostly EATING—food from all around the world. I’ve been sharing my abuela’s secret Latin-American recipes for the last 7 years with the world on this blog. I’ve been a full-time food blogger for many years and I’m always trying new delicious meals that don’t require a culinary degree or a Michelin-star chef. I also love traveling, cats, and knitting.