Mango Pico de Gallo

I used to look forward to the summers in Oregon for one thing: berry picking! Okay technically I loved a bunch of things about summer in the Northwest, but freshly picked strawberries, blueberries, raspberries? Sooooo good.

We don’t have “u pick” berry farms in Hawaii, but summer here brings in its own set of delicious crops. In the last week alone, we’ve gotten a bunch of treats from our neighbors and friends who have an overabundance of avocados, star fruit, and pitaya growing in their yard. And the mangos! We got so much mango, in fact, that I was worried about eating it all before it went bad. That might sound crazy, but you didn’t see the pile o’mangos on our kitchen counter.

Mango is a really fun ingredient to cook with. But you probably know this by the abundance of mango-related recipes on this blog (mango cupcakes, mango bread, mango salad). After eating my share of the juicy fruit plain, I decided to cut up two of the more slightly-bruised mangos for a sweet-and-spicy pico de gallo salsa that was gobbled up by my family in all of about four minutes.

This recipe for Mango Pico de Gallo is so easy to make that it almost feels silly posting. But in truth, there’s nothing silly about it. This is seriously good stuff. If you get your hands on some fresh mangos this season, go ahead and pick up a bag of tortilla chips too. And, don’t feel obligated to share.