Mango brings exotic fruit flavor to traditional pico de gallo. This delicious twist compliments grilled or broiled chicken, pork and most sea foods. Your guests will want more.

Prep Time:20 min
Total Time:20 min
Category:Condiment
Cuisine:Southwest
Yield:4 - 6 servings
Preparation
1. A mango has one long, flat seed in the center of the fruit. You will need to work around the tough seed. Follow these steps from the National Mango Board (mango.org): Always wash the mango before cutting. Stand the mango on your cutting board stem end down and hold. Place your knife about 1/4" from the widest center line and cut down through the mango. Flip the mango around and repeat this cut on the other side. The resulting ovals of mango flesh are known as the "cheeks." What's left in the middle is mostly the mango seed. Cut parallel slices into the mango flesh, being careful not to cut through the skin. Turn the mango cheek 1/4 rotation and cut another set of parallel slices to make a checkerboard pattern. Here’s where you can choose your favorite method. Either “Slice and Scoop” — scoop the mango slices out of the mango skin using a large spoon — or “Inside Out” — turn the scored mango cheek inside out by pushing the skin up from underneath, and scrape the mango chunks off of the skin with a knife or spoon. Hint: If you are making a recipe that calls for diced mango, make your parallel cuts closer together. The result is small pieces of diced mango and no need to further cut up the mango pieces on your cutting board.

2. You may use the chilies fresh or roasted. If you prefer to roast them, there are two methods: over a flame or under a broiler. Make a slit in all chilies prior to roasting. If using a gas stove top, arrange chilies on the grid above a medium flame of a gas burner; roast, turning with tongs as needed, until the chilies are evenly blistered and charred. Watch closely as the tender flesh should never be bruised or burned. If using a grill, make sure the grill surface is clean and rub it with an oil dampened cloth. Place chilies on rack over a hot coals with a white ash. This is easily done on a grill after you have already used it and the fire is still hot. Turn the chilies as needed, following instructions as for stove top preparation. Immediately place the roasted chilies into a heavy duty plastic zip top bag; close the bag and place in freezer for up to 10 minutes. This stops the cooking process and steams the skin off. If using the broiler method, place the chilies on the rack of a foil-lined broiler pan. Roast chilies 4 to 6 inches from the heat until they are blistered and charred, turning with tongs as needed. Place the roasted chilies in a heavy duty zip top plastic bag; close the bag and place in freezer for up to 10 minutes. Remove from freezer. Either wear food preparation gloves or generously oil your hands prior to handling chilies. Do not cut chilies under running water as the water vapor may carry the irritating oils. Snip veins with scissors, remove veins and seeds, then place chilies in a colander and rinse under cold water while rubbing and pulling off charred skin. Pat them dry with paper towels. Dice for use in recipe. Remember to wash your hands thoroughly after handing chilies. The volatile oils can burn your hands or other sensitive parts of the body, like eyes. If the volatile oils remain on your hands even after washing, soaking them in beer or rubbing alcohol will stop the burn.

3. Heat the EVOO in a small skillet over medium heat. Add the red onion and garlic. Sauté 1 - 2 minutes and remove from heat.

4. In a glass or non-reactive bowl, add diced tomatoes, red onion, cilantro, chilies and mango. Squeeze fresh lime juice over the mixture and toss to coat. Let mixture set for 20 minutes or more for flavors to meld.

5. Serve with grilled or broiled chicken, pork or fish.
Ingredients
* 4 - 5 Roma Tomatoes, seeded and diced
* 1 Mango, diced
* 2 tsp Extra Virgin Olive Oil (EVOO)
* 1/2 cup diced Red Onion
* 1 -2 cloves Garlic, diced
* 2 Tbsp Cilantro, leaves only, chopped
* Chilies of your choice: (Hot) 2 - 3 Jalapenos, (Mild to Medium) 1 Hatch or Poblano Chile; seeded, deveined and chopped
* Fresh Lime
* Kosher Salt
* White Pepper