Mango Pico de Gallo
This south of the border, tropical influenced, Mango Pico de Gallo is a hit every time. Sweet and tangy pieces of mango mixed with diced peppers, jicama, red onion and cilantro all marinate in fresh lime juice, cumin and garlic.
Prep Time20 mins
Marinating Time30 mins
Total Time20 mins
Servings: 10 servings
- 2 cups mango
- 1 cup red onion
- 1 cup jicama
- 1 red bell pepper
- 1 green bell pepper
- 1 Serrano chile
- 1 jalapeño chile
- 1/2 cup cilantro
- 2 limes
- 1 tbsp honey
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
Peel and cut flesh of mango from pit. Dice into 1/4 inch cubes.
Peel skin from red onion. Dice into 1/4 inch cubes.
Peel skin from jicama. Dice into 1/4 inch cubes.
Trim end of each bell pepper, discard seeds and inner membrane. Dice into 1/4 inch cubes.
Trim stems off chiles and discard along with seeds. Dice into 1/4 inch cubes.
Trim cilantro leaves from stems and roughly chop.
In a medium sized bowl whisk together the lime juice, honey, salt, pepper, cumin and garlic powder.
Add all the mango, onion, jicama, bell peppers, chiles and cilantro to bowl. Toss to coat and refrigerate covered for 30 minutes minimum for flavors to meld. Season to taste.
Serve cold or room temperature with chips.
Calories: 49kcal | Carbohydrates: 12g | Sodium: 119mg | Potassium: 162mg | Fiber: 2g | Sugar: 8g | Vitamin A: 855IU | Vitamin C: 46.6mg | Calcium: 14mg | Iron: 0.4mg