Mango Pico De Gallo

Did you know that the stuff most gringos call “salsa” is actually “pico de gallo”? It’s true! If it has pieces of stuff in it that you can pick up with your thumb and forefinger (like a rooster picking up something with his beak) then it is a pico de gallo. Which, not surprisingly, means “rooster’s beak” in spanish. Salsas are generally more of a sauce. Not a chunky mix. So stop calling your pico de gallo salsa.

And on that note, we have today’s simple offering. It’s called Mango Pico De Gallo because that is what it is. A pico made with mangoes. It goes stupendously well on any meat – chicken, pork, and especially beef. The only caveat here is that you need to make it about a half hour before you want to eat it to give the vinegar time to work on the mangoes. So bust out your favourite knife, a handful of ingredients, and lets get chopping.

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Ready to make some pico? Grab your ingredients:

2 mangoes (see note below)
1/4 of a small red onion
1/4 of a red bell pepper
a palmful (about a 1/2 cup loosely packed) of cilantro
rice wine vinegar

A Note About Mangoes: Use fresh mango here if (a) you can actually get nice ones, and (b) if you know how to cut mango. Otherwise, don’t be afraid to use a high-quality frozen kind. Honestly, good frozen mango is one of the great culinary advances of our time. 1 cup of chopped frozen mango generally equals one fresh one.

Now. Slice and dice your mango into whatever size you prefer for your pico. Do a very fine dice on the bell pepper, and the finest dice you can manage on the onion. If you can get down to minced, go for it. Do a fine chop on the cilantro and mix all four of those items in a non-metallic bowl. Sprinkle the mix with a couple of cranks of pepper, a nice big pinch of salt, and a dash of cayenne. Then toss while adding about a tablespoon of rice wine vinegar.

Boom. Done. However, unlike most tomato-based pico mixes that you want to eat right away, this works best if you can let it sit for about a half hour. Toss it a couple of times during the half hour if you think about it. Then test the taste and adjust the salt, pepper, and vinegar if needed.

Put it out as a replacement for the run-of-the-mill pico when you serve fajitas, tacos al pastor, or even just as a quick dip with fresh tortilla chips. It’s bright, its fun, it’s like summer in a bowl. Enjoy.

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One Response to Mango Pico De Gallo

  1. Awesome George says:

    Hey guy! I made your mango pico and it was pretty f’n good, but if you put a bit of habanero into it is AWESOME. Have you tried that? I used about an eighth of a pepper for a double batch of your stuff, it made for good heat while still being mostly mango.

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