Salsas & sides · CRESPO KITCHEN

Mango Pico de Gallo

Mango and tomato with cilantro, serrano and a savory fish-sauce accent.

Fresh mango

Dish photograph: Mango Pico de Gallo. National Mango Board · National Mango Board — permission for industry use. Original. Photography credits.

Ingredients

1 Tomato, cut into 1/4 cubes
2 tbsp White onion, finely diced
1/4 cup Cilantro, finely chopped
1 Serrano chili, without stem, finely chopped
2 Ripe mangos, cut into 1/2 cubes
2 tbsp Fish sauce

Method

Gently combine all ingredients without crushing the mango cubes.
Serve immediately or cover and refrigerate until serving with grilled foods.

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Research sources

Adapted from the credited source, with wording and translation for RCF; not tested in our kitchen. Times are estimates. Sources consulted for ingredients and techniques:

mango.org

Recipe credit: National Mango Board