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A small bowl containing or mango pico de gallo.

Mango Pico De Gallo

Tressa Jamil
Sweet, spicy, and easy to make- serve our fresh mango pico de gallo Recipe as a dip or topping; it's so good you'll want to eat it with a spoon. 
5 from 2 votes
Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer, Dip, Salsa, Side Dish
Cuisine American
Servings 8 Tablespoons
Calories 103 kcal
Ingredients
  
  • ½ red onion, finely diced
  • 1 jalapeño, stem and seeds removed, finely diced
  • 1 teaspoon lime zest
  • 3 tablespoon lime juice, about 2 limes
  • 1 tablespoon olive oil
  • ¼ cup cilantro, finely chopped
  • 1 Roma tomato, deseeded, and finely diced
  • 3 mangos, peeled and chopped
  • kosher salt, to taste
  • black pepper, coarse ground, to taste
Instructions
 
  • Add onion, jalapeño, lime juice, lime zest, olive oil, salt, pepper, and cilantro to a serving bowl, and stir to combine.
  • Then, gently fold in the tomatoes and mangos, careful not to over mix. Then, store it in the fridge for 1-2 hours before serving it for maximum flavor.
Notes
Expert Tips: 
  • Finely dice all the ingredients apart from the mango for the perfect contrast in flavor and texture. If you need help preparing mangos for this salsa, check out our how to cut a mango guide.
  • If you don't have access to ripe mangos, leave unripened mangos on the countertop at room temperature; they will take a few days to ripen. 
  • For best results, make the salsa ahead of time and leave it in the fridge until you're ready to eat. It's so worth the wait! 
 
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 4 Tablespoons | Calories: 103 kcal | Carbohydrates: 22 g | Protein: 1 g | Fat: 2 g | Sodium: 298 mg | Fiber: 3 g | Sugar: 18 g
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!