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 1 large or 2 small mangos. I use one giant Kent mango.
- 1 cup diced tomatoes about 2 medium tomatoes
- ½ red onion, diced
- 1 jalapeno pepper, seeded and diced
- 1 teaspoon minced garlic, 1 or 2 cloves
- ½ cup diced bell pepper seeded
- ½ cup chopped cilantro (washed well to remove sand)
- 2 tablespoons 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 jalapeno pepper,, 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 key lime juice
- Taste and adjust the salt or lime juice, if needed. Add a little hot sauce, if using, to kick it up.salt to taste, 1 teaspoon hot sauce (optional)
- Let it sit for 10–15 minutes to allow the flavors to come together. Serve cold.
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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