I don’t know about you but I’ve finally reached the stage where a bowl of classic New Year’s salad gives me nothing but regret. My body screams when it sees that something is green-red-yellow 🙂 So I remembered one incredibly refreshing and nourishing salad, which is good both in summer and in winter, especially after «mayonnaise spas». Catch the Mango Pico de Gallo recipe. «Rooster’s beak» (pico de gallo) – this is the name of any, including completely fruit, salad or salsa in Mexico. And why is all of that? Because the main thing in a salad is slicing 🙂 Its texture resembles bird food. Culinary author Sherman Tiley Herbst wrote that people ate it by pinching the slices between their thumb and forefinger, but I’ll probably still use a fork. In general, the recipe is easy, the most difficult thing in it is to cut everything into small cubes, but if you have a good and sharp knife, then this is not difficult at all 🙂
I don’t know about you but I’ve finally reached the stage where a bowl of classic New Year’s salad gives me nothing but regret. My body screams when it sees that something is green-red-yellow 🙂 So I remembered one incredibly refreshing and nourishing salad, which is good both in summer and in winter, especially after «mayonnaise spas». Catch the Mango Pico de Gallo recipe. «Rooster’s beak» (pico de gallo) – this is the name of any, including completely fruit, salad or salsa in Mexico. And why is all of that? Because the main thing in a salad is slicing 🙂 Its texture resembles bird food. Culinary author Sherman Tiley Herbst wrote that people ate it by pinching the slices between their thumb and forefinger, but I’ll probably still use a fork. In general, the recipe is easy, the most difficult thing in it is to cut everything into small cubes, but if you have a good and sharp knife, then this is not difficult at all 🙂- Prep time: 20 minutes
- Cook time: 5 minutes
- Serves: 4
- Difficulty: easy
- Course: salad
- Cookware: knife, citrus press
- Cuisine: Mexican
Ingredients
- 2 avocados
- 1 mango
- 1 red onion
- 2 tomatoes
- 1 green bell pepper
- 1/2 chili pepper
- 1 lime
- 1/2 bunch of cilantro
- freshly ground black pepper
- salt
Cooking method
Step 1
Finely dice the onion, tomatoes, avocado, bell pepper and mango. Peel the chili and chop finely. Rinse the cilantro, dry with a paper towel and chop finely.
Step 2
Put the vegetables in a salad bowl, add cilantro and whole lime juice, black pepper and salt to taste. Stir the salad and serve immediately.
My tips and tricks
If the mango is not very sweet and aromatic, add mango vinegar to the salad. It will intensify the mango note, add a little sweetness and emphasize the spicy and sour intonations of the salad.
- 2 avocados
- 1 mango
- 1 red onion
- 2 tomatoes
- 1 green bell pepper
- ½ chili pepper
- 1 lime
- ½ bunch of cilantro
- freshly ground black pepper
- salt
- Finely dice the onion, tomatoes, avocado, bell pepper and mango. Peel the chili and chop finely. Rinse the cilantro, dry with a paper towel and chop finely.
- Put the vegetables in a salad bowl, add cilantro and whole lime juice, black pepper and salt to taste. Stir the salad and serve immediately.