Fresh Mango Pico de Gallo

Mango Pico de Gallo

Mango Pico de Gallo

Most raw, fresh salsas, are best eaten shortly after you mix it together.

This is really really good.

Mango Pico de Gallo will add a zing to your grill hamburgers. Try it on your favorite grilled fish as well.

It’s delicious.

Mango Pico de Gallo
  • 6 mild long green chilies, such as Anaheim or New Mexican, roasted, peeled, and chopped (about 1 cup)
  • 1 large firm but ripe mango, peeled and cubed
  • 1 large firm but ripe tomato cored, seeded, and coarsely chopped
  • ¾ cup diced red onion
  • 1 to 2 fresh Jalapeños, stemmed and minced
  • 3 Tablespoons fresh lime juice
  • Salt to taste
  • ⅓ cup finely chopped cilantro
  1. In a bowl, combine the green chilies, mango, tomato, onion, Jalapeños, lime juice, and salt.
  2. Cover and refrigerate for up to 1 hour, to blend the flavors.
  3. Just before serving, stir in the cilantro and adjust the seasoning.
  4. Capt'n Salsa suggest you try it with a combination of fresh Peaches and Mangoes


Here is a treat from Caitlin Shoemaker, today she is sharing how to make a Mango Salsa, Mango Chipotle Buddha Bowls, and some Mango Curry Tacos!

3 Savory Summer Mango Recipes!

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