Chips & Tropico Pico De Gallo With Mango Recipe

Prepare produce

Wash all produce. Core and dice the tomatoes into roughly 1/4-inch pieces (yield about 2 cups). Peel and dice the mango to match tomato size (about 1 cup). Peel and finely dice the red onion to about 1/8- to 1/4-inch pieces (1/2 cup). Seed the jalapeño and finely mince it; keep seeds if you want more heat (about 1 small jalapeño yields ~1 tablespoon minced). Roughly chop the cilantro leaves and tender stems and measure 1/4 cup.

Combine solids

Place the diced tomatoes, mango, red onion, minced jalapeño, and chopped cilantro in a medium mixing bowl. Gently toss to distribute ingredients evenly, taking care not to mash the mango or tomatoes.

Dress the pico

Add 2 tablespoons fresh lime juice, 1 teaspoon extra-virgin olive oil, 1 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, and 1/8 teaspoon ground cumin (optional) to the bowl. Gently fold the dressing into the mixture until just combined. Taste and adjust seasoning: add more lime or salt as desired.

Rest and marry flavors

Let the pico sit at room temperature for 10–15 minutes to allow flavors to meld. If preparing ahead, refrigerate for up to 2 hours; bring to room temperature 10 minutes before serving for best flavor. Give one last gentle stir before serving.

If using store-bought chips, arrange them in a wide serving bowl or platter. If you want extra crisp warmth, spread chips in a single layer on a baking sheet and warm in a 300°F (150°C) oven for 5–7 minutes. Remove and lightly sprinkle with 1/4 teaspoon fine sea salt if desired. If you prefer homemade chips, cut corn tortillas into wedges, brush lightly with oil, sprinkle with salt, and bake at 375°F (190°C) for 8–12 minutes until crisp and golden.

Spoon the Mango Pico de Gallo into a serving bowl and place alongside the warmed or room-temperature tortilla chips. Offer extra lime wedges and additional chopped cilantro on the side. Serve immediately so chips remain crisp.