Description
Mango Pico de Gallo with juicy mango, peppers, lime and coriander. A fresh Mexican salsa for chips, tacos and bowls.
Ingredients
2 cups tomatillos, husked, cored and diced
2 cups mangoes, peeled and diced
1 cup sweet red pepper, diced
1 cup sweet yellow pepper, diced
1 cup sweet orange pepper, diced
1 cup red onion, diced
2 tablespoons jalapeños, minced, optional
1 cup fresh cilantro, chopped
2 tablespoons fresh garlic, minced
Juice of 2 fresh limes
1/4 cup agave
Salt, to taste
Pepper, to taste
Tortilla chips, to serve
Instructions
Husk and rinse produce, then pat dry.
Core the tomatillos, dice them, and place them in a medium size bowl.
Peel the mangoes and dice. Add to the bowl.
Remove the stems and core the red, yellow and orange bell peppers, removing all the seeds and inner membranes. Dice and add to the bowl.
Peel and dice the red onion, then add to the bowl.
Mince the jalapeño pepper and add to the bowl. If these are too hot for you, reduce the amount or leave them out. Be sure to wash your hands with soap and hot water immediately after handling.
Chop the cilantro / coriander and add to the bowl.
Husk the garlic and mince. Add to the bowl.
Juice the fresh limes and add to the bowl.
Add the agave to the bowl to add a little sweetener and cut the tanginess.
Add a little salt and pepper to taste.
Gently mix the ingredients together with two spoons.
Serve in smaller bowls to scoop with tortilla chips, or serve in tacos, burritos or enchiladas.
