Dice the vegetables into small, evenly sized pieces. Add the parsley, lemon juice, and oil to taste—no need to measure exactly.

Cut the mango into medium-sized cubes and add it to the pico de gallo. Let it sit for a while.

Boil the shrimp for 3 minutes with a clove of garlic and a pinch of salt. Cut the shrimp into two or three pieces, let them cool, and add them to the pico de gallo. Serve with toasted bread like bruschetta and enjoy.