
<p>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. </p>



<p>This is a very simple recipe with a tangy sweet and sour taste that makes food pop in your mouth.<br>I don&#8217;t normally add onions to this recipe but if you are into onions you can add about 1/4 cup of chopped onions.</p>



<p>When choosing a mango make sure it&#8217;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.</p>



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				<h2 class="recipe-card-title">Mango Pico de Gallo</h2><span class="recipe-card-author">Recipe by Carol</span><span class="recipe-card-course">Course: <mark>Salsas and Sauces</mark></span><span class="recipe-card-difficulty">Difficulty: <mark>Easy</mark></span></div><div class="recipe-card-details"><div class="details-items"><div class="detail-item detail-item-0"><span class="detail-item-icon oldicon oldicon-food" style="color: #6d767f;"></span><span class="detail-item-label">Servings</span><p class="detail-item-value">4</p><span class="detail-item-unit">servings</span></div><div class="detail-item detail-item-1"><span class="detail-item-icon oldicon oldicon-clock" style="color: #6d767f;"></span><span class="detail-item-label">Prep time</span><p class="detail-item-value">15</p><span class="detail-item-unit">minutes</span></div><div class="detail-item detail-item-2"><span class="detail-item-icon foodicons foodicons-cooking-food-in-a-hot-casserole" style="color: #6d767f;"></span><span class="detail-item-label">Cooking time</span><span class="detail-item-unit">minutes</span></div></div></div><div class="recipe-card-ingredients"><h3 class="ingredients-title">Ingredients</h3><ul class="ingredients-list layout-1-column"><li id="wpzoom-rcb-ingredient-item-6035936b57c26" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">1 large mango</span></p></li><li id="wpzoom-rcb-ingredient-item-6035936b57c27" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">4-5 tbsp fine chopped cilantro</span></p></li><li id="wpzoom-rcb-ingredient-item-6035936b57c28" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">1 large jalapeño finely</span></p></li><li id="wpzoom-rcb-ingredient-item-6035936b57c29" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">2 tbsp lime juice</span></p></li><li id="wpzoom-rcb-ingredient-item-1614124227768603" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">1 tsp salt</span></p></li><li id="wpzoom-rcb-ingredient-item-1614124228728608" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">1/4 cup chopped onion (optional)</span></p></li></ul></div><div class="recipe-card-directions"><h3 class="directions-title">Directions</h3><ul class="directions-list"><li id="wpzoom-rcb-direction-step-6035936b57c2a" class="direction-step">Peel the mango using a veggie peeler</li><li id="wpzoom-rcb-direction-step-6035936b57c2b" class="direction-step">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</li><li id="wpzoom-rcb-direction-step-6035936b57c2c" class="direction-step">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</li><li id="wpzoom-rcb-direction-step-6035936b57c2d" class="direction-step">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</li></ul></div><div class="recipe-card-notes">
					<h3 class="notes-title">Notes</h3>
					<ul class="recipe-card-notes-list"><li>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</li></ul>
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<p>Enjoy!<br>XO Carol </p>

Mango Pico de Gallo
