Mango Pico de Gallo

In Spanish, ‘pico de gallo’ means “rooster’s beak,” since it was originally eaten with the thumb and forefinger, resembling a rooster pecking. Some people really load up on the cilantro. Did you know that for some people, cilantro tastes like soap? I can’t imagine. Special thanks to Chef Joe Shaw for this recipe.

Mango Pico de Gallo

Servings: 2 Cups


  • 1 1/2 cups mango - peeled seeded and diced into 1/4-inch cubes
  • 3 tablespoons red onion minced
  • 1 jalapeño pepper seeded and minced
  • 2 tablespoons cilantro leaves minced
  • 2 tablespoons seasoned rice vinegar
  • 1 lime juice only
  • pinch salt and freshly ground black pepper


  • In a medium saucepan, heat oil over medium heat. Add onions, garlic and brown sugar and sauté for 3 – 4 minutes or until onions soften. Add remaining ingredients except salt and simmer for 10 minutes. Season with salt.
  • Combine all ingredients and refrigerate for 1 hour before serving.

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