It's the beginning of mango season in south Florida and that means Mango everything even mango pico de gallo.
May through July months in Florida are the peak of mango season. At my mom's house that means daily trips to the backyard to pick up fallen mangoes. In the past, I'd make mango paletas, mango lassi, plain mango milkshakes and even tried to make a mango curd one year. This time, I'm going for savory options like this mango pico de gallo.
What is pico de gallo?
Let's start by giving a simple explanation to what pico de gallo is; it translates to "rooster's beak" and it is a chucky Mexican salsa that is used as a finishing touch on several dishes to add a touch of brightness. I've also seen it referred to as "salsa fresca," it uses freshly riped and diced tomatoes, onion, cilantro and lemon juice. Sometimes, people add diced jalapeño as well, but I don't like jalapeños, so I omit them.
For an example, I used a plain pico de gallo in my Churrasco Steak & Toston Nacho recipe.
Some like it hot
Many recipes call for some fresh, diced hot pepper to be added to your pico de gallo. I actually don't like a very spicy pico de gallo, so in my recipe you'll only see a tablespoon of mild hot sauce listed in the ingredients. However, if you prefer a spicy pico I recommend adding 1 diced habanero pepper for this mango pico de gallo.
Mango Pico De Gallo
- 1 ripe mango peeled and diced
- 2 medium sized roma tomatoes diced
- 1 medium red onion diced
- ¾ cup of fresh cilantro minced
- 1 clove of garlic diced
- 1 lime juiced
- 1 tablespoon mild hot sauce I used Cholula's chili garlic sauce
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- In a large bowl combine all of the ingredients and fold until well incorporated.
- Serve and enjoy