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Picture of Mango Picco de Gallo
mexican lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 465 kcal 23 %
  • Fat 3 g 5 %
  • Saturated 1 g 4 %
  • Carbs 117 g 39 %
  • Fiber 16 g 63 %
  • Protein 8 g 16 %
  • Cholesterol 0 mg 0 %
  • Sodium 959 mg 40 %
  • Calcium 134 mg 13 %
  • Magnesium 98 mg 23 %
  • Potassium 1626 mg 35 %
  • Iron 2 mg 13 %
  • Zinc 1 mg 10 %
  • Phosphorus 156 mg 22 %
  • Vitamin A 436 µg 48 %
  • Vitamin C 332 mg 369 %
  • Thiamin (B1) 0 mg 23 %
  • Riboflavin (B2) 0 mg 27 %
  • Niacin (B3) 6 mg 36 %
  • Vitamin B6 1 mg 86 %
  • Folate equivalent (total) 332 µg 83 %
  • Vitamin B12 0 µg 0 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 8 mg 56 %
  • Vitamin K 88 µg 74 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Mango Picco de Gallo

Ingredients

  • 2 Mangos - peeled and diced
  • 1/2 cup English cucumber - diced
  • 1/2 cup Firm grape tomatoes - diced
  • 1/2 cup Mixed peppers - chopped (I used mixed mini sweet peppers and half of jalapeno)
  • 2 tablespoons Cilantro - chopped
  • 1 Scallion (green onion) - chopped
  • 1 Medium/large lime juiced - use 2 limes if they are small
  • 1/2 teaspoon Sea salt
  • 1/2 teaspoon Ground black pepper

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