Mango Pico de Gallo
sandravalvassori.com
Servings: 4
Ingredients
- 1/2 small red or white onion, finely chopped
- 2 jalapeño peppers, seeds removed, finely diced
- 1/4 cup lime juice, from about 1 1/2 lime
- 1 teaspoon kosher salt (such as Diamond Crystal)
- 4-5 large Roma tomatoes, or vine-tomatoes
- 2 large ripe but not mushy mangoes, peeled and diced
- 1/2 cup finely chopped cilantro, leaves and tender stems, finely chopped
Instructions
- In a medium mixing bowl, combine the chopped onion, jalapeños, lime juice and salt. Let it marinate for 5 to 10 minutes while you chop the rest of the ingredients.
- Add the diced the tomatoes, mangoes, and cilantro to the bowl and gently stir to combine.
- Refrigerate for 15 to 30 minutes to allow the flavors to meld (chilling is optional, but recommended).
Notes
- Choosing Mangoes: Ensure your mangoes are ripe but not too soft to prevent a mushy texture.
- Adjusting Heat: For a milder salsa, remove the seeds from the jalapeños. For more heat, consider adding a serrano pepper.
- Storage: While this mango pico de gallo benefits from sitting for a little while before serving, it is best eaten the day it's made. That said, leftovers will still be delicious. Store in an airtight container in the refrigerator for up to 3 days.