Mango Pico de Gallo
A recipe from Georgia Department of Education School Nutrition
This vibrant, house-made salsa uses frozen diced mango to create a sweet and savory tropical profile. The cool, juicy mango balances the sharp red onion and fresh cilantro, making it a perfect match for Caribbean, Southeast Asian, or Latin-inspired dishes.
Ingredients:
- 1 1/2 gal + 2 cup Pico de Gallo
- 6 lbs Mango, diced, frozen
Steps:
- Prepare the Pico de Gallo base following the recipe.
- Thaw and drain the frozen mango using a colander over a clean container. Thaw in the cooler at 41°F or below.
- Adjust mango size: Since frozen mango often comes in a medium dice, pulse the thawed, drained mango pieces 2–3 times in a food processor.
- In a large mixing bowl, combine the prepped Pico de Gallo and the drained diced mango.
- Mix gently until ingredients are evenly distributed.
- Transfer to 2-inch skinny pans for the service line. Cover and keep in the cooler.
- Serving size is 1-ounce (No. 30 scoop).
No bare hand contact with ready to eat food.
Hold at 41°F or below.
Reserve the juice! Store in a covered container and refrigerate. Use as a liquid replacement for cooking rice, flavoring marinades, glazes or in smoothies and overnight oats.
Aim for a smaller, uniform size that matches the 3/8" Diced Tomato and Diced Purple Onion recipes. Do not over-process into a puree.
Avoid over-mixing to keep the diced tomato intact and mango from becoming mushy..
For the best taste, cover and refrigerate for at least 1 hour before service. This allows the sweetness of the mango to balance with the lime and onion.
Hold at 41°F or below.
Recipe Details
HACCP Category:
Yield:
300
Portion Size:
1-ounce
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 10 | cal |
| Saturated Fat: | <1 | g |
| Total Fat: | <1 | g |
| Sodium: | 24.5 | mg |
