Hello everybody, it is me, Dave, welcome to our recipe page. Today, we’re going to prepare a special dish, mango pico de gallo. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
In a medium bowl combine mango, jicama, sweet pepper, red onion, cilantro, lime peel, lime juice, oil, cumin, and salt. Advertisement As much as I love traditional pico de gallo, I find it hard to resist the more tropical variation using fresh ripe mangos. Savory-sweet flavors harmoniously coming together make my taste buds happy.
Mango Pico de Gallo is one of the most favored of current trending meals on earth. It’s simple, it is quick, it tastes delicious. It is appreciated by millions daily. Mango Pico de Gallo is something that I’ve loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we must prepare a few ingredients. You can have mango pico de gallo using 5 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to make Mango Pico de Gallo:
- Make ready 1 cup diced cucumber
- Make ready 1 cup fresh diced tomatoes
- Prepare 1 3/4 cup diced mango (frozen works)
- Prepare 1 diced fresh jalapeno or bell pepper
- Prepare 1 1/2 red onion
This south of the border, tropical influenced, Mango Pico de Gallo is a hit every time. Sweet and tangy pieces of mango mixed with diced peppers, jicama, red onion and cilantro all marinate in fresh lime juice, cumin and garlic. Mango pico de gallo - perfect on top of fish tacos! Also, great for dipping chips, inside a steak burrito, or on top of a burger.
Instructions to make Mango Pico de Gallo:
- Dice ingredients, toss in bowl. Refrigerate until you eat.. Great on shrimp and fish tacos or over grilled salmon.
I don't know if I told you all before, but I worked in a restaurant for a few years. From hostess to server, from bartender to manager - I spent four and a half years in the grasp of the food industry. Before the summer tomatoes reach the farm stands, ripe for fresh pico de gallo, try making one with mangoes, which are currently in season. From now until September, bright yellow champagne mangoes are at the market, and from May until August, the reddish-green Florida variety will be available. Besides serving with fish tacos, this Tomato-Mango Pico de Gallo can be eaten with tortilla chips (just like salsa), over a green salad in place of dressing (because all the veggies and the mango add enough flavor and juiciness, making dressing unnecessary), served on crostini (toasted, thin slices of baguette), or served over any other cooked, grilled or roasted meats or fish.
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