Mango pico de gallo salsa
Fruity pico de gallo salsa to make in less than 5 minutes, and a delicious way to give any dish some freshness and flavour.
- 1 onion
- 2-3 tomatoes
- 1 handful fresh cilantro
- 1/2 mango the riper, the sweeter
- 1/2 bird chili
- 1 pinch salt
- 1/2 lime, juice
Finely chop all the ingredients. Add to a bowl.
Squeeze lime juice and add a pinch of salt. Stir well to mix and store in the fridge, covered, for at least 20-30 mins before serving.
Pico de gallo is a type of salsa fresca or raw salad that is typically enjoyed in Mexico as a side dish or a topping/sauce to many dishes e.g. tacos, fajitas… The traditional most basic form of it consists of minced or finely chopped raw vegetables, normally tomato, onion, cilantro and serranos. Other ingredients can be added too: prawns, orange, avocado, mango…
This type of salsa exists in many other countries in South America actualy. The Chilean pebre, Bolivian llajua, Peruvian salsa criolla or the Venezuelan ajicero are just some examples.
At home we make it quite often and eat it with tortilla chips and guacamole, as a topping to roasted vegetables or simply on toast. It’s a quick and easy way to add flavour to any dish, and it is pretty healthy too.
This version of the pico de gallo should be called the Benja salsa, because he was the one who encouraged me to add mango to it i.e. he bought it and left it on the counter, gave me a “salsa” look and that was it.
I hope you enjoy!