I love fresh, flavorful food and this colorful Pico de Gallo fits that bill. It is quick and easy to make, vibrant and juicy, and the perfect balance between sweet and tart. It goes wonderfully as a topping on grilled chicken or fish, and is an essential part of my Shrimp “Tacos”. It’s Whole30 compliant as well, but if you aren’t abiding by dietary limitations, it can also be scooped with tortilla chips as a tasty treat.
Mango Pico de Gallo
- 1 mango (fresh, not frozen)
- 1 red onion
- 3 Roma tomatoes
- 4 garlic cloves
- 1/3 c. fresh cilantro
- 1 lime
- sea salt and black pepper
Dice the mango, onion, and tomato and place in bowl. Finely mince the garlic and cilantro, then add to the bowl.
Add lime juice, sea salt, and black pepper to taste. Stir to combine, and re-season if needed.
Best enjoyed fresh, but can be stored in an air-tight container for 2-3 days.