Chunky Mango Pico
Ingredients
- 1 large semi-ripe mango, peeled and diced, (you want it to have a slight crunch to it)
- 1/2 large cucumber, peeled and diced (inner flesh/seeds removed)
- 1/2 medium red bell pepper, diced
- 1 lime, juiced
- 1/4 cup red onion, diced
- 1/2 tbsp finely chopped jalapeño, seeds removed, (completely optional)
- 1/4 cup freshly chopped cilantro
- 1/2 tsp sea salt
Instructions
- Once everything is chopped, toss in a medium bowl add more lime + salt based off your preference.
- Refrigerate for 20 minutes before serving, and store in air-tight container for up to 3 days. Enjoy! 🙂
what I used to make this recipe
Oh, My this is the best… best … best. I love most everything Rachael makes. This is one I get tons of compliments on. Everyone loves it. A great summer dip.
Best mango pico! I’ve made this time and time again.