Healthy Mango Pico de Gallo

Besides Guacamole, Mango Pico De Gallo is my favorite taco topping 🥒🍅🥭🧅🌮 Mangoes are full of Vitamin C, Polyphenols and Natural digestive enzymes. I love pairing Mango Pico with guacamole for extra veggies on Fish Tacos 🌮⠀⠀⠀⠀⠀⠀⠀⠀⠀

Ingredients:⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 mango, chopped⠀⠀⠀⠀⠀⠀⠀⠀⠀
½ small red onion, finely diced⠀⠀⠀⠀⠀⠀⠀⠀⠀
Juice from 1 lime⠀⠀⠀⠀⠀⠀⠀⠀⠀
½ tsp sea salt⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 tomato, chopped⠀⠀⠀⠀⠀⠀⠀⠀⠀
1/2 cucumber, chopped⠀⠀⠀⠀⠀⠀⠀⠀⠀
1/2 cup fresh cilantro, minced⠀⠀⠀⠀

Directions: ⠀⠀⠀⠀⠀⠀⠀⠀⠀
In a medium bowl mix the finely diced onion with lime juice and salt. Let sit to “marinate” while prepping the rest of the ingredients. Cut the mango down the center and cut into small cubes. (See below for how to dice a mango) Add these to the bowl with the diced tomato, cucumber, cilantro and onion-lime mixture. Stir well to combine and serve on top of your tacos⠀⠀⠀⠀⠀⠀⠀⠀⠀
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How to dice a mango:⠀⠀⠀⠀⠀⠀⠀⠀⠀
Place the mango flat on the cutting board, with the bottom sitting upright and the stem pointing up. You want to cut as much off from the white pit in the center of the mango as possible. It’s best to cut from the widest and more flat sides of the mango first. Cut along the sides of the pit. This will cut two large oval pieces of fruit. Then make long slits lengthwise. To make cubes, turn the mango and cut similar sized lines perpendicular to form a crosshatch pattern. Be careful not to cut through the mango skin. To remove the cubes, hold the scored mango cheek in your hand and using a large spoon, scoop out the fruit, scraping as close to the skin as possible. Repeat on both sides, adding the mango to the mixing bowl.