Ingredients with Measurements:
- 2 ripe mangoes, diced
- 1/2 red onion, finely chopped
- 1 jalapeño pepper, seeded and finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- Salt, to taste
Special equipment needed:
- Cutting board
- Chef's knife
- Mixing bowl
- Spoon
Step-by-step instructions:
1. Begin by preparing the mangoes. Cut off the top and bottom of each mango, then slice off the skin. Cut the flesh away from the pit and dice the mango into small pieces.
2. Finely chop the red onion and jalapeño pepper. If you prefer a milder flavor, remove the seeds and membranes from the jalapeño before chopping.
3. Chop the cilantro and add it to the mixing bowl along with the diced mango, red onion, and jalapeño.
4. Squeeze fresh lime juice over the mixture and sprinkle with salt to taste.
5. Mix everything together until well combined.
- Time:
Preparation time: 15 minutes
- Cooking time: N/A
Temperature:
- Serve at room temperature or chilled.
Serving size:
- Makes about 2 cups of Mango Pico de Gallo.
Nutritional information:
- Calories: 90
- Fat: 0.5g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 1g
Substitutions for ingredients:
- If you can't find fresh mangoes, you can use frozen mango chunks that have been thawed.
- If you don't have red onion, you can use white or yellow onion instead.
- If you don't have fresh cilantro, you can use dried cilantro or parsley.
Variations:
- Add diced avocado for a creamier texture.
- Use diced pineapple instead of mango for a tropical twist.
- Add a diced tomato for a more traditional Pico de Gallo flavor.
Tips and tricks:
- Make sure your mangoes are ripe but not overripe. They should be slightly soft to the touch.
- If you're sensitive to spicy foods, start with less jalapeño and add more to taste.
- For best flavor, let the Mango Pico de Gallo sit for at least 30 minutes before serving to allow the flavors to meld together.
Storage instructions:
- Store leftover Mango Pico de Gallo in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Mango Pico de Gallo is best served cold and does not need to be reheated.
Presentation ideas:
- Serve Mango Pico de Gallo in a clear glass bowl to show off the vibrant colors of the ingredients.
Garnishes:
- Garnish with additional cilantro leaves or lime wedges.
Pairings:
- Serve Mango Pico de Gallo with tortilla chips, on top of grilled chicken or fish, or as a side dish for tacos.
Suggested side dishes:
- Serve Mango Pico de Gallo with a side of rice and beans or a simple green salad.
Troubleshooting advice:
- If your Mango Pico de Gallo is too spicy, try adding a little more lime juice or diced mango to balance out the heat.
Food safety advice:
- Make sure to wash your hands and all produce before preparing this recipe.
- Keep the Mango Pico de Gallo refrigerated until ready to serve.
Food history:
- Pico de Gallo is a traditional Mexican condiment made with fresh tomatoes, onions, and peppers. This Mango Pico de Gallo recipe puts a fruity twist on the classic recipe.
Flavor profiles:
- This Mango Pico de Gallo is sweet, spicy, and tangy all at once.
Serving suggestions:
- Serve Mango Pico de Gallo as a dip with tortilla chips or as a topping for grilled meats or fish.
Related Categories
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Region: Mexican