Then add roma tomatoes (2 chopped and de-seeded) along with the avocado (1 chopped) and red onion (½ - finely chopped).
Then add cilantro (1 cup firmly packed - roughly torn) and long red chilli (1 - ribs and seeds removed and finely chopped).
Add lime juice (from 1 lime) and mix gently to combine then add fine salt to taste.
Notes
You want to use fresh, ripe fruit - mangoes, tomatoes and avocado - for this pico de gallo. But, try not to use produce that is over-ripe, this will make your salsa very sloppy as the lime juice starts to break down the fruit anyway, and it will be faster with soft over-ripe fruit.
Easily chop the mangoes by slicing off each "cheek" then scoring a crisscross pattern into the flesh side of the cheek. Press the skin side of the cheek slightly inside out (see image 1 above) then (either using a small knife or a spoon even) slice the cubes of flesh away from the skin at their base.
I remove the ribs and seeds from the red chilli because these parts of the chilli are hotter. Feel free to leave them in if you want to amp up the chilli factor (or add more).
This fresh mango salsa is best made just before serving. You could chop the ingredients ahead of time, but don't add the lime juice and salt until you are ready to serve.
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*