While making Pico de Gallo recently, I did some experimentation using mango instead of tomato with some wonderful results. Check it out.
1 1/2 - 2 cups mango (finely diced)
3/4 cup onion (finely diced)
4 green onions (thinly sliced)
1 large jalapeño (finely diced)
1 lime (juice)
1/4 cup cilantro (minced)
1/2 red or orange bell pepper (minced)
1/4 tsp salt
1/4 tsp pepper
Cut mango meat from around the pit with a paring knife, peel the chunks of mango, I actually left about a fourth of one mango unpeeled. Mix all other ingredients well and refrigerate to let the salsa "get happy".
Serve with blue corn chips or with pork or chicken. You can also top a nice piece of fish with this wonderful salsa.