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!).

Ingredients:

Dicing mango

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!

Directions:

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!