Fresh Mango Pico de Gallo
This homemade mango pico de gallo is loaded with so much flavor. You're going to love it on all your favorite tacos!
Servings: 6 servings
Calories: 50kcal
Ingredients
- 4 mangos
- 2 medium roma tomatoes
- 1/2 small red onion about 1/4 cup
- 1/4 cup cilantro minced
- 2 juiced limes about 3 tablespoons
- 1/2 teaspoon salt or more to taste
- 1-2 jalapeño optional
Instructions
- Dice the mango, onion, and tomato. De-seed and dice the jalapeño. Mince the cilantro. Juice the limes.
- Add all ingredients to a bowl and mix together until thoroughly combined.
- Season to taste and add more salt, lime juice, jalapeño, or cilantro, if needed, depending on how you like it.
- Cover the bowl and set it in the fridge until you’re ready to eat it. Use within 3-4 days, per USDA.
Video
Notes
- Ripe mangos are slightly soft, with a little give when you squeeze them. Avoid mangos that are mushy (overripe) or as hard as an apple (underripe).
- Omit the jalapeño if you want a mild salsa fresca.
- You can use any type of chopped tomatoes, even cherry or grape tomatoes will work.
- To avoid cutting yourself accidentally, don’t hold the mango in your hands to cut it. Instead, place it on a cutting board.
- Dice the vegetables as small or large as you like. The bigger the dice, the chunkier the pico will be.
- This tastes best if you make it a day in advance, to allow the flavors to meld together.
Nutrition
Serving: 0.5cup | Calories: 50kcal | Carbohydrates: 12g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 200mg | Potassium: 72mg | Fiber: 4g | Sugar: 8g | Vitamin A: 276IU | Vitamin C: 11mg | Calcium: 12mg | Iron: 0.3mg
