Mango Pico de Gallo

By AzWench

One of my very favorite things about this time of the year (aside from the weather being absolutely amazing in Louisiana right now) is that produce is starting to get cheap. Gone are the days of rubbery, $7 watermelons and tiny, juiceless limes. Like those rock-hard, $2 each mangoes that stared at me all winter long, mocking me while I longed for this or this. But now. NOW. Those mangoes are luscious and juicy and 3 for $1. (Need help picking out a good mango an figuring out what the heck to do with it? Click here.)

Now…I could eat regular pico de gallo with a spoon. And I am not kidding. I kind of sometimes pretend it’s gazpacho and forgo the chips altogether. This pico de gallo has EXACTLY the same ingredients, only substituting mangoes for the tomatoes, and it’s a completely different experience.

My husband thinks if salsa doesn’t come in a jar and taste vaguely of ketchup that it’s not worth eating. However, he LOVES this stuff. I think HE would eat it without chips (and probably does when I’m not watching). I love it, too–there is something so yummy about salty, spicy mangoes. This is a perfect little snack for all those upcoming poolside parties.

It also makes a great garnish on salads and chicken , steak, or fish tacos (coming soon to a favorite cooking blog near you).

Ingredients

• 1 c. small cubes of mango (about 1 medium to large mango)
• 1/2-1 large jalapeno pepper (1/2 without seeds is a nice, mild-medium heat; go from there)
• 1/4 c. chopped cilantro
• 1/4 of a medium red onion, finely chopped
• Juice of 1 lime
• 2 cloves garlic, minced
• Kosher or sea salt to taste

Details

Adapted from ourbestbites.com

Preparation

Step 1

ROCKET SCIENCE ALERT: Combine ingredients. Serve.

This will keep for a day or so (like it will last that long), but after that, the mangoes will get mushy.