Mango-Avocado Pico De Gallo

Did you know that Pico de gallo means "rooster's beak" in Spanish?  I just recently learned that.  I love Pico de gallo with tacos, taco salad, and other taco spiced dishes.  It's a refreshing addition.  

Those who know me, know that I don't like peppers, be that bell peppers or jalapenos.  Even the smell of them sends me running.  But . . . I've adapted a few recipes that fill that gap for me.  This is one of them.

2 mangoes, halved, seeded, peeled and chopped

1/2 cup thinly sliced red onion

2 Tbsp snipped fresh cilantro

1/2 tsp lime zest

1 Tbsp fresh lime juice

1 Tbsp olive oil

1/2 tsp ground cumin

1/4 tsp fine sea salt

1 avocado, peeled, seeded and diced

In a medium bowl, combine mangoes, red onion, cilantro, lime zest, lime juice, oil, cumin and salt.  

Gently stir in avocado.  Cover and chill for at least 2 hours or up to 24 hours before serving.