Originally published on August 2, 2013 MMM Foodies
Pico de Mango
Mangoes. If you’ve ever had fresh mango, just the word evokes tropical breezes and the Carribean. They are sweet, with the texture of a slippery peach and they have a floral quality. Technically, this is a “pico”, not a salsa, because it’s completely raw. And this pico is a tropical delight! While delicious on a tortilla chip, this pico is absolutely scrumtious served on a nice piece of grilled fish, like mahi mahi! Same thing for fish tacos or a grilled fish burrito or with fish and rice. Pico de Mango would also work well with a pork chop or lamb chop. How about topping a barbecue or jerk chicken pizza? Stretch your imagination and send me YOUR ideas! Enjoy! (before the Summer slips away on a breeze…oops…maybe to recapture it!).
2 Ripe Mangoes, diced
1 Medium Tomato, peeled, seeded, diced
1 c. Vidalia Onion, diced fine, soak in cold water
The pit has a little for the cook to nibble!
½ t. Chile Powder
½ t. Cumin Powder
1 pinch Kosher Salt
2 T. Fresh Lemon Juice
soak those onions!
Add some spice!
Drain onions. Combine all ingredients in a mixing bowl and toss
together until everything is evenly distributed. Cover and store
in refrigerator until ready to use. Serve with tortilla chips, grilled
fish, grilled pork chop…or how about on a hotdog?! If you like more
heat, add a ¼ t. cayenne powder and/or a finely minced jalapeno.
Tweak it to suit your tastes and enjoy!