Mango Pico De Gallo

Your New Favorite Summer Salad Comes with a Side of Chips-

Let's get one thing straight: pico de gallo is a salad. Before you argue, consider the definition. What is a salad if not a medley of fresh, chopped raw ingredients tossed together in a vibrant dressing? Now think about pico de gallo. We take a tumble of finely diced, sun-ripened ingredients—in this case, sweet mango, crisp cucumber, sharp red onion, bright cilantro, and a fiery kick of jalapeño—and toss it all in the zestiest dressing imaginable: fresh lime juice and a sprinkle of salt. The creamy avocado stirred in at the end? That's the final, perfect touch.
By every definition, pico de gallo is a chunky, knife-and-fork-optional salad. And this mango-forward version is perhaps the most glorious proof. It ditches tomatoes for tropical sweetness, creating a perfect balance of sweet, spicy, savory, and cool that explodes in every bite. While it's undeniably the perfect partner for a salty tortilla chip, no one will judge you for eating it straight from the bowl with a spoon.
So, welcome this vibrant, refreshing dish to your salad repertoire. It's ready to become the undisputed star of your summer gatherings.

Instructions

Combine Ingredients: In a medium bowl, add the diced mango, cucumber, red onion, minced jalapeño, and chopped cilantro. Pour the fresh lime juice over the mixture and sprinkle with salt. Gently stir to combine everything well. Just before serving, gently fold in the diced avocado. Stirring too much can make it mushy, so be gentle!

Rest & Serve:

For the best flavor, let the pico de gallo rest for 10-15 minutes to allow the flavors to meld. Serve fresh with your favorite tortilla chips.

Notes & Tips

• Mango Choice: Use a mango that is ripe for sweetness but still firm, so it doesn't turn to mush when you dice it.
• Spice Level: The heat comes from the jalapeño. For a very mild pico, use only half and be sure to remove all seeds and white membranes. For more heat, leave some seeds in.
• Make Ahead: You can prepare this an hour or two in advance, but for the best texture and color, add the avocado and the final pinch of salt right before you serve it.