Mango Pico de Gallo
This tropical Mango Pico de Gallo is sweet, spicy, and vibrant. An easy Mexican salsa made with just 7 ingredients, it is a delicious and nourishing choice for the summer and especially tasty on shrimp or fish tacos.
Equipment
- Knife
- cutting board
- mixing spoon
- Mixing bowl
Ingredients
- 1 medium jalapeño
- 1-2 serrano peppers
- ¼ white onion
- 2 ripe honey mangos see notes
- ½ English cucumber (about 1 ½ cups diced)
- 2 tablespoon chopped cilantro
- 2 Roma tomatoes
- 1 lime
- salt to taste
Instructions
- Peel the mangos, remove the flesh from the pit and dice into small pieces.
- Medium dice the onion, jalapeños, cucumber, cilantro and tomato.
- Add the diced ingredients into a bowl.
- Mix being careful not to crush the tomatoes.
- Add lime juice and a sprinkle of salt.
- Mix again and taste.
- Add more salt or lime juice if needed.
- Serve immediately or let sit for 15-30 minutes to allow the flavors to meld together for an even better taste.
Notes
- I prefer honey mangos, also known as Ataulfo, because of their smooth, buttery texture and sweet, tropical flavor. However, feel free to use whichever type of mango you can find, just remember to select ripe mangos for the best flavor.
- For a mild salsa, use only jalapeños and use gloves to remove the seeds and veins. You can also use less jalapeños and more tomatoes and cucumbers. For more spice, use only serranos.
Nutrition
Serving: 1 servingCalories: 38kcalCarbohydrates: 9.5gProtein: 0.9gFat: 0.3gSaturated Fat: 0.1gSodium: 150mgPotassium: 193mgFiber: 1.5gSugar: 7.2gCalcium: 15mg
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