If you live in South Florida during the summer months chances are you have a sea of mangoes at your disposal.
We ourselves don't have a mango tree but a few of our friends do and we've been blessed with bag after bag of mangoes.
I've made so many things with them {on my list is Robyn's Mango Ginger Cobbler!} and recently when grilling up some tacos. I decided to make some Mango Pico de Gallo. Pico de Gallo is pretty versatile you can mix in anything you want to customize it and it's a great way of using leftover fruit!
I suggest making a batch and storing them in mason jars in the fridge. Â It's great on not only tacos but on grilled meat, on chips and so much more!

Ingredients
- 1 cup diced ripe mangoes
- 2 tomatoes
- ½ a cup diced red onion
- 3 tablespoons of fresh cilantro
- the juice of 1 lime {reserve some of the zest as well}
- salt to taste
- *a few sliced jalapenos if you want to add some heat
Instructions
- Dice all the ingredients similarly sized and in a large mixing bowl combine. Serve immediately or store in a mason jar in the fridge. I find that the next day the flavors are better as they have time to marinate together!
Notes
Photo & Recipe by Michelle Lara // Cupcakes, Cocktails & Kids
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