Tropical Pico de Gallo

Made with fresh mango, papaya, ginger, toasted coconut and jalapeno, this tropical pico de gallo is the ultimate warm-weather dip. The ripe fruits give it just the right touch of sweetness while the kick of jalapeno and ginger add a little heat for the perfect fruity pico de gallo.

Course Appetizers

Cuisine Mexican

Prep Time 20

Total Time 20

Servings servings

Calories 78kcal

Author Amanda McGrory-Dixon

Equipment

Mixing bowl

Ingredients

¼ cup toasted coconut
2 mangoes diced
2 papayas diced
½ red bell pepper diced
½ cup finely chopped red onion
1 jalapeño diced
2 tablespoons grated fresh ginger not the dried variety
1 tablespoon chopped fresh cilantro
½ teaspoon salt
1 lime juiced

Instructions

While you're chopping the ingredients, toast the coconut like the multitasking pro you are.
In a bowl, stir together the mango and papaya. Add in red bell pepper, red onion and jalapeno, and then stir in the ginger, cilantro, salt and lime juice.
Refrigerate for at least an hour. Serve as an appetizer with chips or use as a delicious topping.

Notes

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition