Everything you love about classic pico de gallo but with sweet mangoes. It’s sweet, as spicy as you want to make it, tropical, and perfect for scooping with chips, serving over tacos, or with grilled meats.
1 cup small cubes of mango (about 1 medium to large mango)
optional: 1 medium tomato, diced
1/2–1 large jalapeno pepper, finely diced (1/2 without seeds is a nice, mild-medium heat; go from there)
1/4 cup chopped cilantro
1/4 of a medium red onion, finely chopped (about 1/4 cup)
juice of 1 lime
2 cloves garlic, minced or finely pressed
kosher or sea salt to taste
optional: drizzle of avocado oil
Combine ingredients and season to taste. You can serve this immediately, or chill in the fridge for an hour or so first.