Mango Pico Recipe

Time30m

Serves4

Make Mango Pico Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Ingredients
Start by washing all the fresh produce under cold running water. Peel the ripe mangoes and dice them into small 1/2-inch cubes. The mangoes should be sweet and slightly firm for the best texture.
2
Chop the Vegetables
Finely chop the red onion, Roma tomatoes, and jalapeño pepper. Make sure to remove the seeds from the jalapeño if you prefer a milder pico. Use a sharp knife for better precision.
3
Chop the Cilantro
Rinse the fresh cilantro under cold water, shake off excess water, and roughly chop it. Set aside for mixing.

4
Combine All Ingredients
In a large mixing bowl, combine the diced mangoes, chopped red onion, Roma tomatoes, jalapeño pepper, and cilantro. Toss gently to mix.
5
Season the Mixture
Squeeze the juice of one lime over the mixture. Add salt and black pepper to taste. Stir the pico gently to combine the flavors without mashing the mango.

6
Chill and Serve
Let the Mango Pico sit for about 15 minutes at room temperature for the flavors to meld together. Serve it fresh with tortilla chips, grilled fish, or as a topping for tacos.