If you live in South Florida during the summer months chances are you have a sea of mangoes at your disposal. We ourselves don’t have a mango tree but a few of our friends do and we’ve been blessed with bag after bag of mangoes.
I’ve made so many things with them {on my list is Robyn’s Mango Ginger Cobbler!} and recently when grilling up some tacos. I decided to make some Mango Pico de Gallo. Pico de Gallo is pretty versatile you can mix in anything you want to customize it and it’s a great way of using leftover fruit!
I suggest making a batch and storing them in mason jars in the fridge. It’s great on not only tacos but on grilled meat, on chips and so much more!
Mango Pico de Gallo
Ingredients:
- 1 cup diced ripe mangoes
- 2 tomatoes
- 1/2 a cup diced red onion
- 3 tablespoons of fresh cilantro
- the juice of 1 lime {reserve some of the zest as well}
- salt to taste
*a few sliced jalapenos if you want to add some heat
Dice all the ingredients similarly sized and in a large mixing bowl combine. Serve immediately or store in a mason jar in the fridge. I find that the next day the flavors are better as they have time to marinate together!
** Please note my mangoes were extremely ripe so they pretty much broke down I suggest cutting them a little bigger if they’re very ripe especially if you aren’t eating the salsa on the same day. The flavor is still great if you don’t but it’s nice to see chunks of mango.
Photo & Recipe by Michelle Lara // Cupcakes, Cocktails & Kids
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