Mango Pico de Gallo

As the weather begins warm up we start to see mangos at the grocery store. I love making mango pico de gallo and pairing it with Shrimp lettuce cups.

This is a very simple recipe with a tangy sweet and sour taste that makes food pop in your mouth.
I don’t normally add onions to this recipe but if you are into onions you can add about 1/4 cup of chopped onions.

When choosing a mango make sure it’s a large firm mango, I like mangos that have hints of red but are mainly green. These mangos will be a little sweet and tart perfect for the salsa.

Mango Pico de Gallo

Recipe by CarolCourse: Salsas and SaucesDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking timeminutes

Ingredients

• 1 large mango

• 4-5 tbsp fine chopped cilantro

• 1 large jalapeño finely

• 2 tbsp lime juice

• 1 tsp salt

• 1/4 cup chopped onion (optional)

Directions

• Peel the mango using a veggie peeler
• Carefully cut the sides of the mango leaving just the pit in the middle. Dice the mango in small cubes about 1/2 inch cubes
• Cut the jalapeño in half and remove the seeds carefully. Chop the pepper in small pieces. If you like very spicy food leave some or all the seeds in
• Mix the mango, jalapeño, cilantro, lime juice, salt, and onion (optional) in a mixing bowl, place the salsa in the refrigerator for 30 minutes to allow the flavors to develop

Notes

• Serve the Mango Pico de Gallo with shrimp lettuce cups, grilled chicken or fish. The salsa will stay fresh in the refrigerator for 3 days in an air tight container

Enjoy!
XO Carol