One of the first things that comes to mind when I’m trying to use up fresh tomatoes is pico de gallo. I’ve always loved the fresh tomato salsa for its ability to wake up the flavor of everything from eggs to tacos. Then I spotted this recipe for peach pico de gallo and was inspired to create my own fruity version with mangoes.
I chose to use our Super Sweet 100 tomatoes since we have so many of them, but you could use any fresh tomato, just be sure to remove the seeds. I have tried making quick pico de gallo in our food processor in the past, but in my experience the seeds and goo in the middle create an unpleasant pinkish foam with that method, so I now stick to making mine by hand. It takes a bit longer, but the effort is well worth it!
Mango Pico de Gallo
Makes about 1 cup
- 15 cherry tomatoes
- 1 mango
- 1/4 red onion
- 1 tbsp fresh cilantro
- Juice of 1/2 lime
Cut the tomatoes in half and scoop out the insides, then cut into small pieces.
Dice up the mango (this is the method I use), then finely chop the red onion. Soak the red onion in cold water for about 10 minutes to reduce the bite. Chop the cilantro finely.
Put everything in a small bowl and squeeze the lime juice over it, then stir to combine. The salsa can sit for awhile, but I do not recommend refrigerating it if you want to to preserve the texture of the tomatoes.
I served it atop shredded slow-cooked barbecue chicken on a tostada, with green salad and sweet potato fries on the side. The fresh, colorful salsa was a delicious finishing touch to the meal!