This Mango and Green Tomato Pico de Gallo recipe is the second in several mango recipes I have for you, courtesy of The National Mango Board. It’s simple to prepare; and in addition to being a fabulous dip, it makes a great topper for a salad, to which you can add black beans, for a full meal.
In my post about Savory Mango Thyme Goat Cheese Tarts I told you about how I was fortunate enough to get a box of mangoes from The National Mango Board. They were the most beautiful mangoes…so tasty, sweet and delicious! Mr. Saucy and I have been in Mango Heaven.
Mangoes are a perfect complement for so many different flavours; this recipe is a great illustration of that very thought. In my last recipe, I used goat cheese, thyme, caramelized onion and bacon to highlight the subtle sweetness of the mango. In this recipe, the mangoes add their distinct touch of sweet to temper the tang of green tomatoes and lime juice. They also cool the heat of the fresh jalapeño; then, along with red onion, fresh cilantro, a dash of cumin and a pinch of garlic, the mangoes transform this salsa fresca from the ordinary to the extraordinary.
Again, if you’re not familiar with how to handle mangoes in your cooking, take the few minutes needed to watch this video on how to perfectly slice or dice this delicious fruit. It is really simple and you’ll find yourself a Master of the Mango in no time!
The next time you’re in your local market, pick up a mango! If your market doesn’t carry mangoes, ask them to do so! Then, make this Pico de Gallo…and mangover your salsa!
- 1 cup mango, diced
- 1 cup green tomato, diced
- ½ cup red onion, diced fine (or minced, but I like mine a bit larger)
- ½ cup fresh cilantro leaves, chopped
- 1 fresh jalapeño, seeds and ribs removed, minced
- 1 tablespoon fresh lime juice (or more to suit your taste)
- ¼ teaspoon ground cumin
- ¼ teaspoon garlic powder
- salt, to taste
- Place all of the ingredients in a non-reactive bowl and stir to combine.
- Chill and serve as desired.