Mango Pico de Gallo
Mango Pico de Gallo
Servings: 6
Equipment
- Knife
- Cutting board
- Mixing bowl
- Large spoon
- Measuring cups
- Measuring spoons
Ingredients
- 1 large, ripe mango diced
- 2-3 Roma tomatoes cored and diced
- ½ red onion diced
- ½ cup cilantro leaves chopped
- 1 serrano or jalapeno pepper minced
- 2 limes juiced
- ¼ tsp of salt
Instructions
- Wash and dice all fresh ingredients.
- Combine the tomatoes, onion, cilantro, pepper, lime juice, and salt in a bowl. Mix well.
- Add in the mango and toss. Cover and store in the refrigerator until ready to serve.
Notes
- Salsa can be stored in an airtight container in the fridge for three days.
- If your mango is very ripe, place it in the fridge for at least 20 minutes before dicing to make it easier to handle.
- If spice is not your thing, remove the seeds and membrane from the pepper before mincing to reduce the heat.
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