In a large bowl mix all ingredients together. Taste and adjust any ingredients and flavors.
This recipe is gluten free, dairy free, keto and low carb.Make Ahead/Storage
This recipe is a perfect salsa to make ahead. Once mixed together, refrigerate covered with plastic wrap to let the flavors blend. It becomes more flavorful as it sits.
Store covered in the refrigerator for 3 - 4 days. Mango pico de gallo does not freeze well. Doing so will compromise the texture.
Less Spicy: If you're sensitive to the heat from jalapeno peppers, simply remove the seeds and veins from the pepper. That's where the heat lies. Cut off the top of the jalapeno and then using the handle of a spoon, scrape out the seeds and veins. Or slice the jalapeno open, cut it lengthwise. Use the back of a knife to scrape out the seeds and veins.
Pico de Gallo withAvocado: Right before serving, add some chopped avocado. It will add a creamy texture to mango pico de gallo.
TipCutting a mango can be a tedious project. Once peeled, they're slimy and it an be difficult to cut around that seed without mangling the delicate flesh. I purchased a mango slicer a few years ago and it's been a life-saver for preparing mango for any recipe. No need to peel the fruit, just position the slicer in the direction of the seed and press down. Once the mango is sliced, using a knife, score the flesh in two directions and using a spoon, scoop out and remove the cubes of mango from the skin.