Mango Pico

2 large mangoes, peeled and diced small

1 small red onion, diced small

1 small bunch of cilantro, finely chopped

2-3  jalapenos,  seeded and finely diced

1 sweet red pepper, trimmed and diced small

Zest of one lime

Zest of half an orange

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½ t salt

2 T fresh lime juice

2 T olive oil

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Prep all ingredients according to specifications. When you go to a Mexican restaurant, look at how they prepare pico de gallo. Is it fresh and diced well? When preparing the mango pico, chop ingredients in a uniform manner. Nothing should be extremely smaller or larger than the other ingredients. Take pride in this tedious exercise. Balance of flavors and a nice presentation depend on your efforts. If you want to make ahead, just prepare the vegetables, mango and zest. Add the lime juice, olive oil and salt about 30 minutes prior to service. The addition of these start to break down the other items. I like the mango pico to have crunch and freshness. Often it can be slimy and past its peak.

3 comments

    1. Thank you for the feedback. It’s kinda tedious to make, but delicious and worth the effort. Good as a topping for fish too. Thanks for your patronage!

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