This refreshing and flavorful Mango Pico de Gallo is a versatile recipe that can be served as an appetizer with tortilla chips, as an accompaniment for fish or chicken, and more.
Ingredients
3cupsdiced mango(I use yellow mango)
3cupsdiced and seeded tomatoes(I use vine-ripe tomatoes)
1cupdiced white onion
ΒΌcuplime juice(from about 2 limes)
3tbspminced jalapeno pepper(about 1 pepper)
1cuppacked cilantro leaves(about 1 bunch)
1tspsea salt
Instructions
Combine all ingredients in a bowl and mix well. Taste and adjust seasoning as desired.
Ideally, let the mixture sit for at least an hour, though 4 is better (store in the refrigerator). You may also make it a day ahead of time, and keep it in the fridge. Enjoy!
Notes
See my post on How to Cut Mango if you need a visual guide for dicing the mango.To deseed the tomato, cut each one in half, and push the seeds out by inserting your finger or a small spoon into each of the crevices. Then dice. See blog photos for more visuals.Storage: Keep in the fridge for up to 3-4 days. It is best eaten in the first 2 days for optimal flavor and texture, though.