Name: Mango Pico de Gallo Recipe
Prep time: 10 min
Total time: 10 min
Ingredients: 3 mangos diced; 1/2 cup red onions diced; 2 large tomatoes diced; 1/3 cup cilantro chopped; 1 lime juiced; 2 jalapeños seeded & diced; 2 avocado (optional)

Mango Pico de Gallo Recipe

Years ago, I saw a woman on a cooking show making this incredibly colorful pico de gallo. It immediately caught my attention because I love fresh pico de gallo and I’m all about food that looks and tastes great.

She was adding mango, which is what turns this pico de gallo up a notch, making it both SWEET and BOLD!

The Ingredients

The only reason that this recipe doesn’t get made weekly is that I’ve had a hard time finding all of the ingredients at one time. A friend recently told me about Imperfect Foods. She uses them to get fresh produce delivered to her house each week. I signed up and I’ve loved every box we’ve gotten.

First of all, I get to choose what comes in my weekly box which is great! My very first box contained all the ingredients for a fresh batch of mango pico de gallo. Our “Taco Tuesday” was about to reach a new level of awesome!

Use this link to get $10 off your Imperfect Foods box: http://imprfct.us/v/breeze_7

Ingredients List:

mango
red onion
tomatoes
cilantro
lime juice
jalapenos
avocado (optional)

Cutting board of all the mango pico de gallo recipe ingredients

Tips For Prepping the Ingredients

Making the salsa isn’t hard. You chop and dice up your ingredients, mix them together and you’re done. Here are a few tips for the best way to prep your fruit and veggies to make this process easier for you:

Mango: Make sure your mango is ripe! Then use a potato peeler to peel the mango. Remember, when you’re cutting the mango into small pieces that the closer you get to the center of the mango the less sweet it is. In fact, the center can be pretty bitter at times.

Jalapeno: Use gloves when preparing your jalapenos. You don’t want to cut up a jalapeno and then rub your eyes! Also, when prepping your jalapeno, cut off the top, then cut the jalapeno in half (long ways) and use a spoon to scoop out the seeds.

Avocado: If you’re making this pico de gallo ahead of time and storing it in the fridge overnight, you can add in the avocado ahead of time. The lime juice will help preserve it and keep it from turning brown.

Tomatoes: Consider removing the seeds from your tomatoes. If left it, they can cause your pico de gallo to be a little too wet. The lime juice and tomato seeds combined can create a slimy situation!