Does anyone know how to make a mango pico de gallo? i don't if i explained my self but someone must know?

Question

Something that has mango of course, jalapenos, cilantro, tomatoes. All the good stuff. If theirs a better way to make it or something with a liitle more of a kick, like adding habaneros that would be fab.

Answer 1

sounds good. add a little salt and pepper and squeese half a lime into it, and you are good to go

Answer 2

1 bunch of cilantro

3 roma tomatoes

1/4 c. red onion

1/2 tsp. salt

1 serrano or poblano pepper

1 ripe mango

1 can corn

Rinse cilantro thoroughly. Remove any tough looking stems.  Chop celantro. Dice the tomato. Finely, chop onion.  Red onion adds great color.

Cut the serrano lengthwise and remove seeds.  Chop, finely.  For less heat you can use a poblano pepper. Cut the mango into small cubes. Add corn.

In a medium serving bowl make a bed of cilantro. Layer the tomatoes, onion, serrano, avacado and mango. Add salt. If you would like, add a squeeze of lime. Gently toss.

Pico de gallo is a wonderful way to dress up your tacos, fajitas, enchiladas, breakfast.  Delicious and easy to make.  If you don't like the heat don't add the chile. Ready to eat or cover and refrigerate.

Suggestions:  Serve with turkey and dressing.

                       Add to scrambled eggs for breakfast.

                       Mix in with pasta!

PS- Really be careful with the heat or else it really ruins the salsa.

Answer 3

Different types of Mango Salsas and a Pico De Gallo salsa that you can definatly add mango too for sure. I have.

Got this one from my Aunt Chayo:  Traditional Mango Salsa

1 serrano chili, minced with seeds

1 mango, diced

2 tablespoons tamarind pulp

1 slice white onion, pan-roasted until brown and soft then diced

1 clove garlic, pan-roasted until brown and soft then peeled and minced

1 tablespoon fresh cilantro, minced

1/2 cup raw red bell pepper, diced

Directions

mix together all ingredients in a bowl, makes about 2 C

Options: If you dont want it spicy instead of using the Serrano pepper use a poblano, very mild and only a slight warmth if just using the pepper not the seeds. Also can add a touch of chopped fresh mint to it for a interesting note your guests or family will be surprised to find.

Traditional Pico De Gallo with Mango: Also from my Aunt Chayo

Ingredients

16 small plum tomato, diced

8 ounces red onion, small diced

6 jalapeno, finely chopped

8 garlic clove, minced

1 cup cilantro, washed and chopped

6 ounces vegetable oil

6 ounces red wine vinegar

1-2 ripe Mangos peeled and cut in to 1/4 in cubes or smaller

salt

pepper

Mix tomatoes, onions, jalapenos, and garlic.

Add oil and vinegar.

Season to taste with salt and pepper.

Let sit at least an hour before service so flavors can blend.

Note: this one is a partituclar favorite of my Aunts and my side of the family. You have the sweet, tart, spicy bite thats great any time of the yr. Enjoy

Edit: I just found this one too, heres the link Im going to try it in the test kitchens tommorrow at work. I will let you know how it turns out. hagn

http://www.recipezaar.com/596

Answer 4

Mango Pico de Gallo

6 mild long green chilies, such as Anaheim or 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 chilies, 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 cilantro and adjust the seasoning.

Makes about 4 cups.