First, quarter the tomatoes and remove the inner seed portion. Dice what's left of the tomatoes and add them to a mixing bowl. Peel and cube the mangoes into small pieces, and add them to the same bowl.
Next, finely dice the red onion and mince the cilantro. Cut the serrano chiles in half lengthwise. Remove the seeds and finely mince them (leave the seeds in for an extra-spicy salsa). Add these to the mixing bowl with the tomatoes and mangoes.
Squeeze in the lime juice and add a pinch of sea salt. Stir to combine, then taste and adjust seasonings to your preferences. Add chiles for more spice, lime for more tang, or cilantro for a more herbaceous flavor.
Serve this mango pico de gallo alongside tacos or with homemade tortilla chips for a tasty snack or appetizer. Happy eating!
We used 1 ½ Haden mangoes, but use more if you're using a smaller variety like Ataulfo.
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