Mango Pico de Gallo Recipe
- 2-3 medium tomatoes, cored, seeded, and chopped
- 1 mango, peel removed and cubed
- 1 medium red onion, chopped
- ½ bunch fresh cilantro, chopped (about one loosely packed cup)
- Juice of ½ lime, more if desired
- Fine ground Himalayan or Celtic sea salt, to taste
- Add all ingredients to large bowl and stir well to combine.
- Store covered in the refrigerator for 1-2 days.
- Use as a dip or condiment.