Mango Pico de Gallo

Mallory

This Mango Pico de Gallo is a tropical twist on the beloved Mexican staple that takes everything to love about fresh pico like juicy tomatoes, spicy jalapeño, lime, and fresh cilantro, and adds sweet mango for the best flavor combination! Made with simple fresh ingredients and ready in minutes, and the kind of recipe that disappears fast every single time. Serve it with tortilla chips as an appetizer, spoon it over shrimp tacos, or pile it on grilled salmon for an instant summer upgrade. 😊

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Cook Time 10

Course Dinner

Cuisine Mexican

Servings

Calories 40 kcal

Equipment

Ingredients

1 mango (about 1 cup chopped)
1 red bell pepper (about 1 cup chopped)
2 Roma tomatoes
¼ red onion (about ½ cup chopped)
1 jalapeno pepper
½ cup cilantro
2 small limes, juice of both and zest of 1 (about ¼ cup juice and 1 teaspoon zest)
¼ teaspoon garlic powder (more to taste)
¼ teaspoon kosher salt (more to taste)

Instructions

Start by chopping the ingredients. For the mangos, since it'll be diced into small pieces, I find it's easiest to peel it first. Then slice the flesh away from the pit and dice it into small bite sized pieces. About ¼ inch is ideal for pico so you get a little mango in every bite.
For the tomatoes, cut them in half first and remove the seeds. I do this my using my finger to get most of the seeds and gel-like liquid around them out. Then dice the tomatoes.
For the jalapeno, remove the pulp and seeds and dice it. If you like more spice, leave the seeds in. Dice the red onion and red bell pepper and chop the cilantro.
In a mixing bowl, combine everything and add the fresh lime zest and juice, garlic powder, and salt.
Toss to combine. Let it sit for about 5 minutes and then add more salt to taste.

Video

Notes

Expert Tips

Chop the vegetables into relatively even sized pieces so you get the flavor of everything in each bite.
Scoop out most of the seeds from the tomato. This will make it taste better and stay fresh longer.
If you're making this in advance, wait to add the cilantro right before serving.
Let it rest for around 15 minutes in the fridge before serving it.

Storage

Refrigerator - store leftovers in a tightly sealed airtight container in the fridge for 3-4 days.

Dietitian Tip

Meal prep ahead of time by making recipes like this Mango Pico to use in various ways throughout the week. The most time-consuming part of the recipe is chopping everything. Turn on your favorite playlist, audio book, or podcast or spend time catching up with a friend and enjoy time away from your phone. Take a minute to appreciate the colors and smells of all the fresh ingredients!

For more nutrition information and tips, visit mallorythedietitian.com. I hope you enjoy this recipe as much as I do! 😊

Nutrition

Serving: 0.5 cupCalories: 40kcalCarbohydrates: 10gProtein: 1gPotassium: 223mgFiber: 2g

Keyword 10 minutes or less, dairy free, gluten free, no added sugars, vegan

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