Easy Mango Pico De Gallo (Edit recipe)

This easy mango pico de gallo uses fresh ingredients like sweet mangos, cilantro, and jalapeño peppers to make the perfect delicious salsa recipe.

10 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	8
Fat:	0 g
Carbohydrates:	2 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	1 mg
Fiber:	1 g
Sugars:	1 g
Calculated per serving.

Serves: 6

Ingredients

2 Mango
1 Jalapeño, (seeded and, minced
.5 Red Bell Pepper, diced
.5 cup Cilantro, Chopped, Chopped
.5 Red Onion, diced
1 Lime, (juiced)

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Peel and dice the mangos into 1/2 inch chunks
Dice the red bell pepper, red onion, jalapeu00f1o, and cilantro.
Add everything to a large mixing bowl, add the juice of the lime and mix together.

Notes

Red onion- You can use white onion or yellow onion. Red bell pepper- You can use green bell pepper, yellow bell pepper, or orange bell pepper. Jalapeños- You can use serrano peppers, which will make this an extra-spicy salsa. If you like spicy flavors you can also use a habanero pepper and you will get a tasty mango habanero salsa. If you don't like spicy then you can omit the jalapeño altogether. Mangos- If you can't find any fresh mangos, you can use fresh tomatoes. Roma tomatoes, plum tomatoes, heirloom tomatoes, or cherry tomatoes would work great. I use a peeler to peel the skin off the mango. Then cut at a rounded angle from the top of the mango, making sure to cut around the center pit. Then I dice the mango. On top of stuffed bell peppers On top of a taco salad On top of grilled chicken In fish tacos With tortilla chips or corn chips Store in an airtight container in the refrigerator for up to 5 days. The best part is all the fresh flavors of this simple recipe taste just as great the next day.