Mango Pico de Gallo
Traditional pico de gallo is taken up a notch with the addition of sweet fresh mango. It's a perfect salsa for dipping with chips or using as a salsa on cooked or grilled meat, poultry or fish.
Servings: 7 ½ cup servings (total yield: 3 ¾ cups)
Calories: 31kcal
Ingredients
- 3 large roma tomatoes core and seeds removed, chopped (1 ½ cups chopped)
- 1 ½ cups chopped ripe mango
- ½ cup diced red onion
- 1 jalapeno pepper stem and seeds removed, diced
- ⅓ cup chopped fresh cilantro
- Juice of 1 lime
Instructions
- Combine the ingredients in a large mixing bowl: chopped tomatoes, mango, onion, jalapeno pepper and cilantro.
- Squeeze the fresh lime juice on top. Toss to fully combine. Add a pinch of salt if desired.
- For best results allow to sit at least 20 minutes before eating; if not a few hours or overnight. The flavors will blend as the pico de gallo sits.
Notes
Be sure to use fully ripe sweet mangoes for the best results!
Tips for handling chile peppers
If you have not prepared chile peppers before there are a few tips to know.
- Don't touch your eyes or nose after handling. The substance that gives the chilies their heat will get onto your fingers and can transfer to your mucous membranes. Be sure to wash hands thoroughly after handling to avoid this.
- An easy way to remove the inner membrane: slice off the top stem with a paring knife then slice the pepper open vertically. Use a small dining spoon and slide between the inner seed portion and membrane and the outer wall of the pepper (keeping the curved side of the spoon facing the pepper not the seeds). This allows the seeds to be removed with minimal handling.
- Jalapeno Peppers can vary a lot in heat. Some are very spicy and others quite mild.
Nutrition
Calories: 31kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 3mg | Potassium: 148mg | Fiber: 1g | Sugar: 6g | Vitamin A: 677IU | Vitamin C: 20mg | Calcium: 10mg | Iron: 1mg