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Mango Pico de Gallo

Serving size: 1/4cup Yield: 3 cups

Prep 25 mins Chill 2 hrs

Ingredients

1 ripe medium mango, halved, seeded, peeled, and chopped
2/3 cup chopped peeled jicama
1/2 cup chopped red sweet pepper (1 small)
1/4 cup finely chopped red onion
1 tablespoon snipped fresh cilantro
1/2 teaspoon finely shredded lime peel
1 tablespoon lime juice
1 tablespoon olive oil
1/2 teaspoon ground cumin
1/4 teaspoon salt

Directions

1. In a medium bowl combine mango, jicama, sweet pepper, red onion, cilantro, lime peel, lime juice, oil, cumin, and salt. Cover and chill for at least 2 hours or up to 24 hours before serving.

From the Test Kitchen

Icon: gluten free, vegetarian

Nutrition Facts (Mango Pico de Gallo)

cal. (kcal) 28,
Fat, total (g) 1,
carb. (g) 4,
Monosaturated fat (g) 1,
fiber (g) 1,
sugar (g) 3,
vit. A (IU) 340,
vit. C (mg) 15,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 0,
Pyridoxine (Vit. B6) (mg) 0,
Folate (�g) 8,
sodium (mg) 50,
Potassium (mg) 59,
calcium (mg) 10,
iron (mg) 0,
Percent Daily Values are based on a 2,000 calorie diet

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