Mango Pico de Gallo (Edit recipe)

This vibrant, sweet, and zesty Mango Pico de Gallo is a tropical twist on the classic Mexican salsa. Bursting with flavor and easy to make, it is an amazing choice for the summer and especially tasty on shrimp and fish tacos.

10 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	33
Fat:	0 g
Carbohydrates:	8 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	79 mg
Fiber:	3 g
Sugars:	5 g
Calculated per serving.

by Everyday Latina

View original recipe

Serves: 4

Ingredients

1 whole Jalapeño, medium
1-2 whole raw Serrano
.25 pieces White Onion
2 whole Mango, ripe honey (see notes)
.5 pieces English Cucumber, (about 1.5 cups, diced
2 Tbsp Cilantro, chopped
2 whole Roma Tomato
1 whole Lime
0.25 tsp Kosher Salt, or to taste

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Process

Cook Mode

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 the mangos, remove the flesh from the pit and dice into small pieces.
Medium dice the onion, jalapeños, cucumber, cilantro and tomato.
Add the diced ingredients into a bowl.
Mix being careful not to crush the tomatoes.
Add lime juice and a sprinkle of salt.
Mix again and taste.
Add more salt or lime juice if needed.
Serve immediately or let sit for 15-30 minutes to allow the flavors to meld together for an even better taste.

Notes

I prefer honey mangos, also known as Ataulfo, because of their smooth, buttery texture and sweet, tropical flavor. However, feel free to use whichever type of mango you can find, just remember to select ripe mangos for the best flavor. For a mild salsa, use only jalapeños and use gloves to remove the seeds and veins. You can also use less jalapeños and more tomatoes and cucumbers. For more spice, use only serranos. Leave out the cucumbers and/or tomatoes if you prefer.