Fresh Mango Pico de Gallo

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So not an expert, but salsa is more liquid-y (is that a word...? eh, good enough). This chunky, mango pico takes most foods (heirloom tomatoes, black beans, fish, burgers, chicken.... seriously, I could go on) from "meh" to magical. Easy, quick and oh so yum. 


  • 3 ripe mangoes, diced
  • Zest and juice from one lime
  • 1 jalapeno, seeded, ribs removed and minced
  • 1/4 - 1/3 cup chopped fresh cilantro
  • 1/2 pint cherry tomatoes, halved
  • 1/2 small red onion, diced


  • Combine all ingredients into one bowl
  • Give it a mix
  • Refrigerate and let the flavors come together, at least 30 minutes. Or if you're in a hurry to eat it, or if you just want to eat it, dive right in. It's still pretty darn good!