Mango Pico de Gallo
Diced tomatoes, mango, jalapenos, and onions make our delicious Mango Pico de Gallo, perfect for serving with chips, fish, tacos, and more!
Equipment
- Sharp Knife
- Cutting board
- Bowl
Ingredients
- 4 Roma tomatoes seeded and finely diced (about 2 cups)
- 1 Mango peeled, seeded and finely diced
- ½ cup red onion finely diced
- 1 Jalapeno pepper seeded and minced
- ¼ cup cilantro freshly chopped (or more to taste)
- 1 Lime juiced
- ½ teaspoon kosher salt or to taste
- Pinch black pepper or more to taste
Instructions
- Combine all ingredients in a bowl and mix well. For the best pico de gallo, make sure to finely dice all ingredients with no medium or large pieces.4 Roma tomatoes, 1 Mango, ½ cup red onion, 1 Jalapeno pepper, ¼ cup cilantro, 1 Lime, ½ teaspoon kosher salt, Pinch black pepper
- Taste and adjust the flavors to your liking.
- Refrigerate several hours or overnight before using for best results.
Tried this recipe?Let us know in the comments below!
Notes
- If your tomatoes are small you might want to use 5-6 tomatoes. You want to have at least 2 cups of diced tomatoes.
- Sub in a white onion if you prefer.
- Always taste and adjust the flavors to your liking.
- Add more salt if needed, tasting after each addition. Be careful not to add too much.
- It is best if you can make this mango pico de gallo early in the day or the day before as the flavors will enhance after spending some time together in the refrigerator.
Nutrition
Serving: 1servingCalories: 20kcalCarbohydrates: 5gProtein: 1gFat: 0.2gSaturated Fat: 0.02gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gSodium: 236mgPotassium: 166mgFiber: 1gSugar: 2gVitamin A: 507IUVitamin C: 15mgCalcium: 14mgIron: 0.3mg