RV Cooking: Mango Pico De Gallo

If you're anything like me, you just love anything and everything MEXICAN FOOD!

I don't believe in "Taco Tuesday," because I think tacos can and should be consumed any day and everyday. So, I bought some Mango Pico at the store and fell in love. I thought I'd recreate it and make it myself, that way I can have it whenever.

This is perfect to dip some tortillas in, top your taco or add it into a salad! I pretty much treat it like Summertime in your mouth year round. 

This is the perfect fix for your sweet, savory and spicy cravings.

The recipe I used was from Group Recipes, however, 

I tweaked it a little and added my own personal flare to it. 

Grocery List:

1 bunch of cilantro

3 roma tomatoes

1/4 c. of red onion

1/2 tsp of salt

1 serrano or poblano pepper

1 ripe mango

Dice the veggies as fine or chunky as you want it. Lightly toss it altogether. You can let it sit in the fridge so the flavors marinate together, or dig in!

Dip it with the chip or top on the taco and salad and you're done.

I squeezed fresh lime juice in it, and used red and white pepper, to equal the 1/4 cup. It adds more color and tones down the red onion. I typically tweak all recipes and add or eliminate certain ingredients to suite my liking.

I think I will add some fresh peaches in there next time? That may be a good idea if your mango ends up not being sweet enough or has enough flavor. Michigan doesn't always get good mangos, so it's always hard to depend on a good one! 

Wouldn't this be the best on top of your taco themed hobo pies this Labor Day?!