Mango Pico de Gallo

Before the summer tomatoes reach the farm stands, ripe for fresh pico de gallo, try making one with mangoes, which are currently in season. From now until September, bright yellow champagne mangoes are at the market, and from May until August, the reddish-green Florida variety will be available.

Flavored with traditional salsa seasonings — lime juice, cilantro and jalapeños — this mango pico de gallo makes a refreshing appetizer. Serve with pappadums for a nice change from tortilla chips.

Mango Pico de Gallo

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5 from 2 reviews

• Author: Alexandra Stafford
• Total Time: 10 minutes
• Yield: 3 cups
• Diet: Vegetarian

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Description

Mangoes: Depending on the size of your mangoes, you’ll need more or less. For this recipe, I often use 4 champagne mangoes or two of the larger more common mangoes found at most super markets. 

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Ingredients

• 1 red bell pepper
• 1 jalapeño
• 2 to 4 mangoes
• ½ medium red onion
• ½ cup roughly chopped cilantro
• ¼ cup fresh squeezed lime juice, plus more to taste
• ½ teaspoon kosher salt, plus more to taste

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Instructions

1. Cut the red pepper in half, core and remove stem and seeds. With a knife, remove the white interior membranes, then finely dice the pepper (to yield about ¾ cup). Place in a large bowl. Repeat with the jalapeño.
2. Peel the mangoes, then slice fruit from the pit. Finely dice the fruit and add to the bowl (about 1¾ cup). Finely dice the onion (about ½ cup) and add to the bowl with the cilantro, lime juice, and salt.
3. With a large spoon gently toss the ingredients together, being careful not to bruise the fruit. Taste, and adjust seasoning if necessary with more salt or lime juice.
4. Serve with tortilla chips.

• Prep Time: 10 minutes