Pico de gallo (literally “rooster’s beak”) is a chunky, fresh salsa found at most Mexican (or vaguely Mexican) restaurants these days. This is a tangier, mango-ier version of the salsa, which I have named after the only non-fictional yellow bird that I could translate into Spanish: the canary.
Makes: 4 cups
Total kitchen time: 20 mango-maddening minutes
- 1 large, ripe mango, peeled and diced
- 1 kiwis, peeled and diced
- 2 limes, juiced
- 4 tomatillos, husked and diced
- 1 1/2 tbsp fresh mint, finely chopped
- 1 1/2 tbsp fresh cilantro, finely chopped
- coarse salt and fresh black pepper, to taste
- If you’ve never worked with a whole mango before, it can be a bit daunting. First, be sure to wash the skin very well before peeling the fruit. Mango tree sap causes itching and mild irritation, like poison ivy (this is why you should NEVER burn mango wood). The mango has a long, solar car shaped pit that runs vertically through the middle. Slide your knife down through the top of the fruit, slightly to one side, When you hit the pit, try to follow its contour. You may have to make several cuts to get the flesh off, but you’re going to dice it anyway, so who cares?
- Once your mango is peeled and chopped, combine all of the ingredients in a bowl and refrigerate for at least 2 hours before serving. This will give the flavors time to mingle.
Serve with chips, fish tacos, or as a very fancy churro topping!