Pico de gallo is Spanish for “the little things the chicken eats.” But it’s really a fresh, delicious topping made with onions, cilantro, peppers and even fruits. This tropical pico de gallo is full of Caribbean flavors that will make you feel like you’re on vacation!
PrintTropical Avocado Mango Pico de Gallo
Ingredients
Scale
- 1/2 medium Tropical Avocado, cut into very tiny cubes
- 1/2 medium semi-ripe mango, cut into tiny cubes
- 1/4 cup red onion, minced
- 1/4 cup red bell pepper, minced
- 1/4 cup cilantro leaves, minced
- 1/2–1 jalapeno, minced
- 1/2 cup lime juice (about 1/4 cup)
- 1 tsp salt
Instructions
- Gently toss ingredients together in a large bowl until well mixed.
- Enjoy immediately, or store in the refrigerator up to 3-4 days.
Notes
Pico de gallo is so versatile! Try this tropical pico de gallo:
- As a dip for tortilla or pita chips
- On top of scrambled eggs, quiche and frittatas
- Spooned over avocado toastMixed into pasta, rice, quinoa and zoodles
- As an accompaniment for tacos, quesadillas and burritos
- Dolloped on burgers, steak, chicken or fish
