Damn Delicious

Watermelon Mango Pico de Gallo

Oh-so-refreshing watermelon pico de gallo with sweet mango chunks – so good that you’ll just want to eat it with a spoon!

Watermelon Pico de Gallo - Oh-so-refreshing watermelon pico de gallo with sweet mango chunks!

Mondays are always tough, especially when you come back from a holiday weekend. It’s especially harder when you have a 12-hour work day at the office and you’re only up on 4 hours of sleep because your boyfriend accidentally made you non-decaffeinated coffee at 9PM, leaving you to fall asleep at 1:30AM after taking a sleeping pill.

Yeah, like I said, today was a rough day.

Watermelon Pico de Gallo - Oh-so-refreshing watermelon pico de gallo with sweet mango chunks!

So seeing as to how I am writing this post in bed in my PJs ready to pass out, I’ll keep this post nice and short. I just had to share this pico de gallo with you first. It’s a fun twist on the traditional pico de gallo dish as it’s loaded with refreshing watermelon and sweet mango. And with summer upon us, is there anything better than super cold, delicious, ripe watermelon pieces?

Watermelon Pico de Gallo - Oh-so-refreshing watermelon pico de gallo with sweet mango chunks!

Just make sure you have a spoon with you after you make this. You’ll skip over the chips and just dive right in, spoon first!

Watermelon Pico de Gallo

Oh-so-refreshing watermelon pico de gallo with sweet mango chunks!

10 minutes

Ingredients:

  • 2 1/2 cups diced seedless watermelon
  • 1 cup diced mango
  • 1 jalapeño, seeded and minced
  • 1/4 cup diced red onion
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 lime, juiced
  • 1/2 teaspoon salt, or more to taste

Directions:

  1. In a large bowl, combine watermelon, mango, jalapeño, onion, cilantro, lime juice and salt, to taste.
  2. Serve immediately.

Adapted from Pioneer Woman.

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13 comments

  1. I am making this right now. I plan to serve it over blackened chicken. Quick question though, can this be canned or frozen to use as a meal prep pico? 

    • Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.

  2. Doubling it, adding black beans and taking to a pool party!

  3. I cook a lot and I have made this salsa before and use watermelon and tomatoes zest of a lime/juice salt/pepper cilantro green onions cause I like heat but not to much that I can’t taste the food and I take flour or corn tortilla cut them like triangles deep fry lightly salt them and eat with salsa it’s best to make your own cause 1 you save money/time and you know what’s in your meal cause you did it yourself!!!!!!

  4. Hi! This looks sooo good but honestly I know next to nothing on cooking so how would you serve this? Would you put it on something or just eat it alone as a side?

  5. I made this tonight and it went down a storm with my parents (my mum being vegan). I added in black olives, sweetcorn, tomatoes and fresh basil leaves 🙂 I didn’t do the avocado in the food processor because of setting it up.. washing up.. meh. So I used a potato masher and missed out the garlic. Great recipe!!

    • I’m sorry this was meant to go on the avocado pasta recipe! Haha, only realised when I went to leave the page lol. could this please go on to that recipe’s page?

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  7. I heard about your site from my friend and her watermelon mango salsa tasted amazing.
    Thanks for accepting my request. Can’t wait to browse thru the whole blog.

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