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Mango Pico de Gallo - Fresh Mango Salsa

Mango Pico de Gallo is a fresh salsa featuring ripe tomatoes, sweet mangoes, tangy lime juice, spicy jalapeño peppers, and fresh cilantro leaves.

Prep Time
10 mins
Total Time
10 mins
Servings: 4 people
Calories: 51 kcal
Course: Side Dish , Salad , Appetizer
Cuisine: Mexican

Ingredients

  • 1 medium Mango (finely diced)
  • ½ red onion (finely diced)
  • 2 medium tomatoes (finely diced)
  • 1 jalapenos or serrano
  • 1 lime juice
  • ¼ teaspoon salt
  • 1 tablespoon cilantro (finely chopped)

Instructions

    Cup of Yum
  1. Peel and finely dice the mango. Make sure it's firm and not overly ripe for easier dicing. For step-by-step guidance on mango dicing, refer to the instructions in the blog post.
  2. Finely dice the red onion and tomatoes. You want uniform pieces for a consistent texture.
  3. Remove the seeds and finely dice the jalapeño or serrano pepper. Keep the seed if you like your salsa extra spicy. Be cautious while handling the pepper, and wash your hands afterward.
  4. In a mixing bowl, add the diced mango, red onion, tomatoes, and jalapeño or serrano pepper.
  5. Squeeze the juice of one lime over the mixture. The lime juice adds a tangy kick and helps meld the flavors together.
  6. Sprinkle in the salt and finely chopped cilantro. Adjust the salt to taste.
  7. Carefully mix all the ingredients together using a spoon or spatula. Be gentle to avoid crushing the mango pieces.
  8. Give it a taste and adjust the lime juice and salt if needed. You can also add more diced jalapeño for extra heat.
  9. For the best flavor, let the Mango Pico de Gallo sit in the refrigerator for about 15-20 minutes before serving. This allows the flavors to meld.

Notes

  • Choose a ripe but firm mango for the best results. It should yield slightly to gentle pressure, without being too soft.
  • Try to cut all the ingredients into similar-sized pieces. This way, the flavors will be spread evenly.
  • When handling hot peppers like jalapeños, consider wearing gloves to avoid transferring the heat to your skin. Be cautious with the seeds and adjust the amount to your taste.
  • If you prefer milder salsa, you can remove the seeds and membranes from the jalapeño before dicing.
  • Allow the Pico de Gallo to chill in the refrigerator for a short while before serving.

Nutrition Information

Calories 51kcal (3%) Carbohydrates 12g (4%) Protein 1g (2%) Fat 0.4g (1%) Saturated Fat 0.1g (1%) Polyunsaturated Fat 0.1g Monounsaturated Fat 0.1g Sodium 150mg (6%) Potassium 271mg (8%) Fiber 2g (8%) Sugar 10g (20%) Vitamin A 1121IU (22%) Vitamin C 35mg (39%) Calcium 17mg (2%) Iron 0.3mg (2%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 51

% Daily Value*

Calories 51kcal 3%
Carbohydrates 12g 4%
Protein 1g 2%
Fat 0.4g 1%
Saturated Fat 0.1g 1%
Polyunsaturated Fat 0.1g 1%
Monounsaturated Fat 0.1g 1%
Sodium 150mg 6%
Potassium 271mg 6%
Fiber 2g 8%
Sugar 10g 20%
Vitamin A 1121IU 22%
Vitamin C 35mg 39%
Calcium 17mg 2%
Iron 0.3mg 2%

* Percent Daily Values are based on a 2,000 calorie diet.