Mixto Recipe

Prepare tomatoes

If using whole tomatoes, core and roughly chop 2 medium tomatoes. Place tomatoes in a blender or food processor and pulse 4–6 times until you have a slightly chunky purée. You want a loose, saucy base rather than a completely smooth blend.

Combine diced ingredients

In a medium mixing bowl, add the diced mango, red bell pepper, cucumber, and finely chopped red onion. Fold gently to combine so the mango pieces remain intact.

Make dressing and season

In a small bowl whisk together lime juice, olive oil, honey (or agave), ground cumin, sea salt, and black pepper until emulsified. Taste and adjust salt, lime or honey for balance.

Assemble the MIXTO

Pour the blended tomato base into the bowl with the diced fruit and vegetables. Add the dressing and the chopped cilantro and minced jalapeño (if using). Gently fold everything together until evenly combined. Let the mixture rest for 10–15 minutes at room temperature to allow flavors to marry.

Final seasoning

Taste the mix again and adjust seasoning with additional salt, lime juice, or honey as needed. If the mixture is too watery, chill 10 minutes and drain off a tablespoon or two of excess liquid; if too thick, stir in 1–2 tablespoons cold water or extra lime juice to loosen.

Spoon the MIXTO into a shallow serving bowl or individual dishes. Fan sliced avocado along one side, sprinkle crumbled queso fresco (or feta) over the top, and garnish with extra cilantro leaves.

Serve immediately with tortilla chips or crostini for scooping. MIXTO can also be served over grilled fish or chicken as a fresh relish. Leftovers keep covered in the refrigerator for up to 48 hours; stir gently before serving.