This Mango Pico de Gallo is a tropical twist on the original Pico de Gallo recipe! Juicy mangoes, fresh tomatoes, crisp red onion, spicy jalapeno peppers and fresh cilantro are tossed in fresh lime juice to make this colourful salsa.
It’s naturally vegan, gluten-free and ready in 10 minutes . Serve as an appetizer or side dish.
I love it with these Air Fryer Fajitas !
- What is Pico de Gallo?
- Ingredients
- How to make Mango Pico de Gallo Recipe
- Serving Suggestion
- Storage
- Other Mango Recipes
Juicy mangoes provide a fun twist and hint of sweetness to this Pico de Gallo.
I love variations of mango salsa recipes and this Mango, Avocado, Pineapple salsa is one of my go-to recipes every summer! It’s the perfect salsa with just about any Mexican recipes.
What is Pico de Gallo?
Pico de Gallo or Salsa Fresca, salsa bandera, or salsa cruda is a classic recipe. The traditional ingredients are tomatoes, onions, serrano, cilantro and lime.
Pico de Gallo translates to “ rooster’s beak “. It is thought that because it was originally eaten by pinching between the thumb and index finger thus resembling the beak of a rooster.
Recipes with similarities in ingredients include Shirazi Salad (Persian Salad), Israeli Salad and Indian Kachumber .
This easy mango pico de gallo has the addition of fresh mangoes to provide a touch of sweetness to the spicy flavors of traditional pico de gallo recipes.
Ingredients
Full ingredients with measurements are available in the recipe card below at the end of this post
Mango – look for a ripe sweet mango. A little give when pressing is ok but if it feels too soft it isn’t suitable to use here
Too ripe mangoes will have soft flesh that is not suitable for cutting
Use any soft mangoes you have to make homemade mango pulp
Tomatoes – I have used salad tomatoes
You can use cherry tomatoes, roma tomatoes, plum tomatoes, grape tomatoes – all work well
Onions – you can use either red or white onions. I prefer red as they are sweeter and mellow when eaten raw
Jalapeño peppers – you need to use fresh chilies for the best results
Alternatively use serrano peppers – note that serrano chiles are hotter than jalapeno!
Another option is to use habanero pepper to make a Mango Habanero Salsa
If you want to avoid spice but still benefit from the peppery flavour, you can sub in a red bell pepper or green pepper.
Cilantro (coriander) – you need fresh cilantro leaves
Lime – fresh lime or lemon juice but if you don’t have it, then bottled works too
Salt to taste
How to make Mango Pico de Gallo Recipe
Firstly, prep all of your ingredients
Wash and pay dry the mango, tomatoes, pepper of choice and cilantro.
On a cutting board, half the tomatoes and scoop out the tomato seeds. Discard or save to use in another recipe.
Finely dice the tomatoes and onions. Then, finely chop the cilantro leaves
Cutting in small pieces are important as they have better flavour
In a large bowl, combine the mango, tomatoes, onion, cilantro and pepper.
Squeeze over the juice of half a lime
Give it a good stir.
Serving Suggestion
Treat it like a fresh mango salsa. It goes great with tacos such as veggie tacos or fish tacos. Add it to tortillas or enjoy with tortilla chips or pair it with Air fryer Cheese Mexican Potatoes .
We love to serve with low fat sweet potatoes and black bean quesadilla or Espresso Black bean Tacos .
Apart from Mexican dishes, this delicious salsa goes wonderfully with so many other cuisines.
Spoon it into falafel wraps or serve it as a great side dish at a BBQ.
Top it on this homemade poppadoms recipe for a fresh take. A dollop of Indian Mint Sauce with it would work wonders.
I’ve even enjoyed leftovers as a flavorful topping on hummus and enjoyed with pita chips.
Storage
Store leftover fresh salsa in an airtight container and keep in the refrigerator for around 2 days. It is best eaten by the next day as the flavours have had time to meld. After 3-4 days, the salsa looses its freshness
Bring to room temperature before serving again.
Do not freeze pico de gallo.
Other Mango Recipes
Mango Mocktail
Quick Mango Mousse
Tofu Mango curry
Mango Pancake
Mango Cheesecake Lassi
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Mango Pico De Gallo
Equipment
- 1 Pairing knife
- 1 Chopping board
Ingredients
- 1 cup mango peeled and finely chopped
- ¾ cup tomatoes seeds removed and finely chopped
- ½ cup raw onions finely chopped (I have used red, use yellow onion if you wish)
- 1 tablespoon spicy jalapeño
- ¼ cup cilantro coriander fresh finely chopped
- 1 tablespoon lime juice or lemon
- ½ teaspoon salt
Instructions
- Firstly, prep all of your ingredients.
- Wash and pay dry the mango, tomatoes, pepper of choice and cilantro.
- Cut both sides of the mango cheek. Scoop out the flesh and finely chop .
- On a cutting board, half the tomatoes and scoop out the tomato seeds. Discard or save to use in another recipe.
- Finely dice the tomatoes, onions and peppers. Then, finely chop the cilantro leaves
- In a large bowl, combine the 1 cup mango , 3/4 cup tomatoes . 1/2 cup raw onions , 1/4 cup cilantro and 1 tablespoon spicy jalapeño
- Squeeze over the 1 tablespoon lime juice and 1/2 teaspoon salt
- Give it a good stir and set it aside for 5 minutes.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Mango Pico De Gallo
Equipment
- 1 Pairing knife
- 1 Chopping board
Ingredients
- 1 cup mango peeled and finely chopped
- ¾ cup tomatoes seeds removed and finely chopped
- ½ cup raw onions finely chopped (I have used red, use yellow onion if you wish)
- 1 tablespoon spicy jalapeño
- ¼ cup cilantro coriander fresh finely chopped
- 1 tablespoon lime juice or lemon
- ½ teaspoon salt
Instructions
- Firstly, prep all of your ingredients.
- Wash and pay dry the mango, tomatoes, pepper of choice and cilantro.
- Cut both sides of the mango cheek. Scoop out the flesh and finely chop .
- On a cutting board, half the tomatoes and scoop out the tomato seeds. Discard or save to use in another recipe.
- Finely dice the tomatoes, onions and peppers. Then, finely chop the cilantro leaves
- In a large bowl, combine the 1 cup mango , 3/4 cup tomatoes . 1/2 cup raw onions , 1/4 cup cilantro and 1 tablespoon spicy jalapeño
- Squeeze over the 1 tablespoon lime juice and 1/2 teaspoon salt
- Give it a good stir and set it aside for 5 minutes.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
This Whipped Goat Cheese Dip with honey is made with 5 simple ingredients and takes only 5 minutes to make! It’s creamy, slightly sweet, slightly savory and tastes amazing!
Perfect as an appetizer or spread with crackers, on crostini or with fresh veggies.
- Ingredients for Whipped Goat Cheese Dip
- Variations
- How to make Whipped Goat Cheese with Honey
- Serving Suggestion
- Storage
- Other Dip Recipes
This Whipped Goat Cheese recipe is made by blending salty goat cheese with cream cheese, fresh herbs and honey.
It has a tang of goat cheese, the creaminess from the cream cheese and the punch of flavour from the fresh herbs.
It’s silky texture is good enough to spread and dip into!
We’re big goat cheese fans, I love it in salads like this Strawberry Goat Cheese Salad and on this Strawberry Goat Cheese Crostini .
Ingredients for Whipped Goat Cheese Dip
Full ingredients with measurements are available in the recipe card below at the end of this post
Goat Cheese
You want to use soft goat cheese aka chevre for this recipe. A log of goat cheese works well
Do not use hard or solid goat cheese as it won’t whip well
Cream Cheese
The addition of cream cheese helps make this dip smooth and silky
For the best flavor, use full fat cream cheese – either plain or flavoured, it’s up to you but you can use low fat too.
If you do not have cream cheese, use heavy cream or sour cream or thick greek yogurt or half & half.
Herbs
I’ve gone for fresh thyme
Honey
Lemon Juice and or lemon zest
Salt and black pepper
Variations
Add roasted garlic cloves or caramelized onions – tastes so good in this caramelized onion hummus
Herbs – choose whichever herbs you like – go for fresh basil, oregano, rosemary, chives or parsley.
Use maple syrup if serving it in fall/autumn.
How to make Whipped Goat Cheese with Honey
First bring the goat cheese to room temperature, if you have some time on your hands (about 30-40 minutes)
Add goat cheese, cream cheese, honey, lemon juice and herbs to the bowl of a food processor and blend until smooth.
Add in a pinch of salt and black pepper. You do not need much salt as cheese is naturally salty.
Careful not to over blend.
Alternatively, use a balloon whisk to whip the cheese – this takes more effort! A hand mixer is another option.
Serving Suggestion
Spread it over crusty bread or crostini.
Dip in pita chips
Top with nuts such as chopped toasted pecans, walnuts or almonds.
Serve with a selection of crudites such as carrot batons, cucumber sticks, bell pepper
You can drizzle over more honey or even extra virgin olive oil
Storage
It stays good at room temperature up to two hours whilst serving.
Store leftovers in an airtight container and keep in the fridge for up to 3 days.
You can stir leftovers into your pasta. This One-pot Pumpkin Pasta would taste incredible with a little whipped goat cheese!
You could also use it as an alternative to the cream cheese in these Cranberry Cream Cheese Puff Pastry Appetizers .
Tips
For this recipe use fresh and good quality ingredients.
Bring the cheese to room temeparture before blending for a smooth texture.
Do not keep the dip for too long in hot temperatures.
For entertaining or parties, double or triple the recipe.
Other Dip Recipes
Yogurt sauce (2 minute)
Cranberry Cream Cheese Dip
12 Samosa dipping sauces
Tamarind sauce
Sour cream and chive dip
Bread sauce
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Whipped Goat Cheese
Equipment
- 1 Food processor
Ingredients
- 6 oz goat cheese
- 2 oz cream cheese full fat
- 3 tablsespoon honey
- 1 tablespoon lemon zest
- 1 teaspoon thyme fresh
- Pinch salt
- Pinch black pepper
Instructions
- First bring the 6 oz goat cheese to room temeprature, if you have some time on your hands. (about 30-40 minutes)
- Add goat cheese, 2 oz cream cheese , half of the 3 tablsespoon honey and some 1 tablespoon lemon zest to the bowl of a food processor and blend until smooth.
- Add in a pinch of Pinch salt and Pinch black pepper . You do not need much salt as cheese is naturally salty.
- Careful not to over blend.
- Alternatively, use a balloon whisk to whip the cheese – this takes more effort! A hand mixer is another option.
- Swirl it up in the serving bowl, drizzle remaining honey. Garnish it with leftover lemon zest, 1 teaspoon thyme and black pepper.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
