Before the summer tomatoes reach the farm stands, ripe for fresh pico de gallo, try making one with mangoes, which are currently in season. From now until September, bright yellow champagne mangoes from Mexico are at the market, and from May until August, the reddish-green Florida variety will be available. Mangoes are an excellent source of beta carotene, containing 50 percent more than an equal portion of apricot, and 21 percent more than cantaloupe. Flavored with traditional salsa seasonings — lime juice, cilantro and jalapeños — this mango pico de gallo makes a refreshing appetizer. Serve with pappadums for a nice change from tortilla chips.
Mango Pico de Gallo
Yield = 3 cups
1 red bell pepper
½ medium red onion
½ cup roughly chopped cilantro
¼ cup fresh squeezed lime juice
½ teaspoon kosher salt
¼ teaspoon sugar
store-bought pappadums (Whole Foods or Trader Joe's)
Cut the red pepper in half, core and remove stem and seeds. With a knife, remove the white interior membranes, then finely dice the pepper (to yield about ¾ cup). Place in a large bowl. Repeat with the jalapeño. Peel the mangoes, then slice fruit from the pit. Finely dice the fruit and add to the bowl (about 1¾ cup). Finely dice the onion (about ½ cup) and add to the bowl with the cilantro, lime juice, salt and sugar. With a large spoon gently toss the ingredients together, being careful not to bruise the fruit. Taste, and adjust seasoning if necessary with more salt or lime juice.
Serve with pappadums.