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–+ servings

Mango Pico de Gallo

Kristen Espino
This mango pico de gallo screams summertime. It's made with chunks of ripe, juicy mangoes and tossed with crunchy vegetables. Serve it on top of tacos, salads or alongside warm tortilla chips.
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Prep Time 20 minutes
Resting Time 1 hour
Total Time 1 hour 20 minutes
Course Appetizer, Side Dish, Snack
Cuisine Mexican
Servings 4 cups

Ingredients
  

  • 2 cups Mangoes peeled, cut into small cubes
  • 1 cup Tomatoes seeded and cut into small dice
  • 2 Jalapeno peppers seeds and membrane removed, finely chopped
  • ½ cup Red onion finely chopped
  • ⅓ cup Cilantro finely chopped
  • 2 Limes juiced
  • Salt to taste

Instructions
 

  • Peel and cut mangoes into small cubes. Place inside medium size bowl.
  • Finely chop onions, jalapeños and cilantro. For tomatoes, cut in half and gently squeeze to remove seeds. Cut into small dice.
  • Add lime juice and season with salt. Mix ingredients together. Let sit for 1 hour to allow all the flavors to blend together.
  • Serve with warm tortilla chips or on top of tacos or salads.
Keyword pico de gallo, mango pico de gallo, fruit pico de gallo
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