Mango Pico de Gallo (Print Version)
# Ingredients:
01 -
3 cups diced yellow mango
02 -
3 cups diced and seeded vine-ripe tomatoes
03 -
1 cup diced white onion
04 -
1/4 cup lime juice (from about 2 limes)
05 -
3 tablespoons minced jalapeno pepper (about 1 pepper)
06 -
1 cup packed cilantro leaves (about 1 bunch)
07 -
1 teaspoon sea salt
# Instructions:
01 -
Combine all ingredients in a bowl and mix well. Taste and adjust seasoning as desired.
02 -
Let the mixture sit for at least 1 hour in the refrigerator, ideally up to 4 hours, for the flavors to meld. It can also be prepared a day in advance and stored in the fridge.
# Notes:
01 -
For a guide on dicing mango, see the linked post on mango preparation.
02 -
To deseed tomatoes, cut each one in half and use your finger or a small spoon to remove the seeds. Then dice.
03 -
Store in the refrigerator for up to 3–4 days. Best consumed within the first 2 days for optimal flavor and texture.