Mango Pico de Gallo

AuthorLaLaLaMarsh
Rating

I knew I had a busy week ahead and did some food prep over the weekend. I decided to make some things that I could throw together for easy dinners. I made pinto beans, wild rice, red salsa, steamed kale, spicy pickled carrots and onions (recipe later this week), and mango pico de gallo. With these things my dinner options seemed endless and EASY. Burritos, burrito bowls, quesadillas, huevos rancheros, etc.

I usually plan my weeks meals around what I receive in my @misfitsmarket box. And in this last box I had beautiful jalapeños an mangos. So I figured mango pico de gallo was in order! It lent a bit of freshness and a taste of summer to my cold snowy days.

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Yields6 Servings

 ½ a red onion, diced small
 1 Jalapeño (seeded if you don't do spicy), diced small
 6 small to medium tomatoes, coarsely diced
 2 cloves of garlic, minced
 1 1 mango, diced
 1 tbsp Minced fresh cilantro (optional)
 1 tsp cumin
 The juice of 2 limes
 Salt and pepper to taste

1

Mix all ingredients in a bowl and let rest for 30 minutes before serving.

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Ingredients

 ½ a red onion, diced small
 1 Jalapeño (seeded if you don't do spicy), diced small
 6 small to medium tomatoes, coarsely diced
 2 cloves of garlic, minced
 1 1 mango, diced
 1 tbsp Minced fresh cilantro (optional)
 1 tsp cumin
 The juice of 2 limes
 Salt and pepper to taste

Directions

1

Mix all ingredients in a bowl and let rest for 30 minutes before serving.

Mango Pico de Gallo

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