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Mango Pico de Gallo


Serving size: 1/4cup Yield: 3 cups
Prep 25 mins Chill 2 hrs
Mango Pico de Gallo
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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