Hello everybody, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, mango pico de gallo. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Mango Pico de Gallo is one of the most well liked of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Mango Pico de Gallo is something that I’ve loved my whole life. They are nice and they look fantastic.
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.
To get started with this particular recipe, we have to prepare a few components. You can have mango pico de gallo using 5 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Mango Pico de Gallo:
- Take 1 cup diced cucumber
- Make ready 1 cup fresh diced tomatoes
- Take 1 3/4 cup diced mango (frozen works)
- Take 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.
So that’s going to wrap this up for this exceptional food mango pico de gallo recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
