Easy Mango Tomato Pico de Gallo is ready in just 10 minutes and is a super simple, healthy and delicious appetizer! Serve with fish tacos, beef or chicken burritos or as a tasty dip with tortilla chips.
- 2 whole Mangoes, peeled and diced
- 3 whole Tomatoes, diced
- 4 whole Mini multi-coloured bell peppers, finely diced
- 1 whole Habanero pepper, chopped (optional)
- ¼ cups Lime juice
- ½ teaspoon Tabasco-sauce
To dice the mango, place the mango on a cutting board, stem side down, and hold it there. With a sharp knife, about 1/4 inch from the center, make a vertical cut through the mango. Repeat on the other side. Cut parallel slices through the mango, being careful not to cut the skin. Twist and repeat, creating a checkerboard pattern. At this point you can either use a spoon to scoop out the diced mango or just push the flesh out from underneath. Remove with a knife or spoon.
Place the diced mangoes in a large bowl. Add diced tomatoes, peppers and habanero pepper, if using.
Drizzle with lime juice and add the Tabasco sauce. Mix well.