Ingredients
- 2 mangoes*
- 2 small roma tomatoes
- 1–2 jalapenos
- ½ red onion
- ¼ bunch cilantro
- 3 tablespoons lime juice
- kosher salt to taste
Instructions
- Peel and dice the mango.
- Remove and discard the seeded portion of the tomatoes and jalapenos, then dice.
- Finely dice the onion and chop the cilantro.
- Combine the mango, tomatoes, jalapeno, onion and cilantro in a medium bowl.
- Stir in the lime juice and salt. Let the mixture marinate in the fridge for 15 minutes before serving.
Notes
Mangoes: We love ataulfo mangoes in this recipe, but you can use your favorite variety!
Make ahead: Mango pico de gallo can be prepared 1 day in advance. Wait to add the lime and juice until half an hour before serving for best results.
Storage: Leftover mango pico de gallo can be stored in an airtight container in the fridge and is best enjoyed within 1-2 days.
Nutrition
- Serving Size: 1/2 cup
- Calories: 55.75
- Sugar: 11.5g
- Sodium: 131.58mg
- Fat: 0.38g
- Saturated Fat: 0.08g
- Unsaturated Fat: 0.17g
- Trans Fat: 0g
- Carbohydrates: 13.62g
- Fiber: 1.57g
- Protein: 0.94g
- Cholesterol: 0.15mg