Mango Pico De Gallo
All you need to make this fresh mango pico de gallo recipe are 8 simple ingredients and about 25 minutes.
Servings: 3 cups
Ingredients
- 3 ripe honey mangos diced
- 1 jalapeño seeds removed and diced
- ½ cup red bell pepper diced
- ¼ cup red onion diced
- ¼ cup packed fresh cilantro chopped
- 2 Tablespoons fresh lime juice (about 1 lime)
- ⅓ teaspoon chili powder blend
- ¼ teaspoon Himalayan pink salt or to taste
Instructions
- To start, dice the mangoes and veggies. They should be cut small enough to easily be scooped up with a chip.
- In a large bowl, combine all of the ingredients.
- Gently fold everything together with a rubber spatula or toss with 2 large spoons.
- Chill for 20-30 minutes before serving for the best flavor.
Notes
- This recipe is best chilled for at least 20 minutes. But it can also be enjoyed right away or covered and stored in the refrigerator for 3-4 hours.
- The cilantro leaves should be removed from the stems, measured, then roughly chopped. Kitchen scissors work best for chopping cilantro, but a knife will do too.
- One jalapeño with seeds and membrane removed keeps the pico very mild. For a spicier pico leave the seeds and membrane intact.
Nutrition
Serving: 1cup | Calories: 165kcal | Carbohydrates: 41g | Protein: 3g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 4mg | Fiber: 5g | Sugar: 36g