by Selva Wohlgemuth, Registered Dietitian and Nutritionist
This recipe is so simple yet so delicious. Great for tacos or as an addition to grilled fish or chicken.
Chipotle Spiced Mango Pico de Gallo
Makes 2 cups
- 1 ataulfo mango, peeled and finely diced
- ½ lime juiced, plus more to taste
- 2 tablespoons finely minced red onion
- 2 tablespoons chopped fresh cilantro
- ½ red or yellow bell pepper, finely diced
- 1 roma tomato, diced
- 1/8 teaspoon chipotle powder
- Salt to taste
Mix together all the ingredients in a small bowl. Adjust lime juice and salt to taste. If you want more heat, increase the amount of chipotle powder as desired. Serve with chips or tacos, as a garnish to salads, or with white fish like halibut or cod.
Note: When choosing an ataulfo mango for this recipe, pick one that gives only slightly to the touch. You don’t want one that is too ripe or else it won’t keep its texture. Or replace with a ripe manila mango.
Alternative: For a nightshade-free version, swap the bell pepper and tomato with finely diced middle eastern cucumber
(about ½ cup) or diced avocado (ripe but firm) and replace the chipotle powder with ¼ teaspoon ground cumin. If you would like to add a bit of heat, add a touch of peeled fresh ginger root grated with a microplaner.