Mango-Avocado Pico De Gallo Crostinis

Serve pico de gallo with a whole-wheat baguette instead of fried tortilla chips, and replace tomato with sweet mango. The avocado salsa adds healthy fats.
mango-avocado pico de gallo crostinis

Pico de gallo is a traditional Mexican salsa. Serve it on a whole-wheat baguette instead of fried tortilla chips, and give it a Cuban twist by replacing tomato with sweet mango. The salsa with creamy avocado infuses healthy fats.


  • 1 whole-grain baguette, cut into
  • 20 1/2-inch-thick slices
  • 1/4 cup olive oil
  • 1 cup diced mango
  • 3/4 cup diced avocado
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped cilantro
  • Juice of 1 lime
  • 1/2 jalapeño, finely chopped
  • 2 garlic cloves, minced
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp kosher salt


  1. Heat oven to 425°. Brush baguette slices on both sides with olive oil and season with salt and black pepper; bake on a baking sheet until light brown, about 7–9 minutes.
  2. In a bowl, combine mango, avocado, onion, cilantro, lime juice, jalapeño, garlic, cumin,
  3. coriander, and salt. Spoon mixture onto bread slices and serve immediately.

See also Bruschetta with Avocado and Caramelized Onions

Nutrition Information

  • Serving Size: Makes 20 crostinis
  • Calories: 128
  • Carbohydrate Content: 14 g
  • Fat Content: 8 g
  • Protein Content: 3 g
  • Saturated Fat Content: 1 g