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Mango Pico de Gallo recipe

Like most raw, fresh salsas, this is besteaten shortly after it’s made.

Recipe: Mango Pico de Gallo

6 mild long green chiles, such as Anaheimor New Mexican, roasted, peeled, and chopped (about 1 cup)
1 large firm but ripe mango, peeled and cubed
1 large firm but ripe tomato cored, seeded, and coarsely chopped
3/4 cup diced red onion
1 to 2 fresh jalapenos, stemmed and minced
3 tablespoons fresh lime juice
3/4 teaspoon salt
1/3 cup finely chopped cilantro

  • In a bowl, combine the green chiles, mango,tomato, onion, jalapenos, lime juice, and salt.
  • Cover and refrigerate for up to 1 hour,to blend the flavors. Just before serving, stir in the cilantroand adjust the seasoning.

    Makes about 4 cups.

    Pico de Gallo Recipe

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