Step 1

Prepare and preheat a waffle iron according to the manufacturer’s directions.

Step 2

, To make the mango pico de gallo: In a small bowl stir together all the ingredients, tossing to evenly coat with the lime juice. Season with salt, then set aside while you make the waffles.

Step 3

, To make the waffles: Weigh your masa harina; or measure it by gently spooning into a cup, then sweeping off any excess . In a large bowl, whisk together the masa harina, cornmeal, sugar, baking powder, salt, and spices.

Step 4

, In a separate bowl or large measuring cup, whisk together the eggs, milk, oil, and melted butter.

Step 5

, Add the liquid ingredients to the dry, stirring just until combined; it’s OK if the batter has a few small lumps.

Step 6

, Let the batter rest for 5 minutes, while your waffle iron continues to preheat. The batter will rise as the baking powder is activated, and it will also thicken as both the masa harina and cornmeal absorb some of the liquid.

Step 7

, Without stirring the batter down, portion it into your iron using about 3/4 cup for a Belgian-style waffle or about 1/2 cup for a thinner “standard” waffle.

Step 8

, Cook the waffle until steam stops seeping from the iron, and it doesn’t stick when you open the iron.

Step 9

, Serve hot waffles immediately with a generous topping of mango pico de gallo. Or keep waffles warm in a 200°F oven while you cook the entire batch.

Step 10

, Storage information: Store any remaining pico de gallo in the refrigerator, covered, for several days. Any leftover waffles can be frozen for a few weeks and reheated in the toaster.