Mango Pico de Gallo Recipe
This mango pico de gallo is sweet, tangy, and lightly spicy, made with ripe mangoes, key lime juice, tomatoes, and crisp vegetables. Spoon it over fish, shrimp, chicken, or tacos, or serve it with tortilla chips.
Ingredients
- 1 ½ cups diced mango about 1 large or 2 small mangoes; Kent if available
- 1 cup diced tomatoes about 2 medium tomatoes
- ½ red onion finely diced
- 1 jalapeño seeded and diced
- 1 teaspoon minced garlic about 1–2 small cloves
- ½ cup diced bell pepper any color
- ½ cup chopped cilantro washed well and dried
- 2 tablespoons fresh Key lime juice or the juice of 1 regular lime
- 1 teaspoon hot sauce optional
- salt, to taste
Instructions
- Combine the diced mango, tomato, red onion, jalapeño, garlic, bell pepper, and cilantro in a medium bowl.1 ½ cups diced mango, 1 cup diced tomatoes, ½ red onion, 1 teaspoon minced garlic, ½ cup chopped cilantro, 1 jalapeño, ½ cup diced bell pepper
- Squeeze the lime juice over the top and sprinkle with a pinch of salt. Mix gently to combine.2 tablespoons fresh Key lime juice
- Taste and adjust the salt or lime juice as needed. Add hot sauce for extra heat.salt, to taste, 1 teaspoon hot sauce
- Let the pico rest for 10–15 minutes so the flavors can blend, then serve chilled.
Notes
SUBSTITUTE FOR MANGO: Fresh peaches, red plums, pineapple, papaya, or avocado all work well in place of mango. Use fruit that is ripe but still firm enough to hold its shape after chopping.
STORAGE: Store leftover mango pico de gallo in an airtight container in the refrigerator for up to 3 days. It is best the day it is made. Stir before serving and spoon off any extra liquid, if needed.
Nutrition
Calories: 63.2kcalCarbohydrates: 17.2gProtein: 1.4gTotal Fat: 0.4gSaturated Fat: 0.1gSodium: 55.7mgPotassium: 273.4mgFiber: 3.3gSugar: 10g
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