Chunky Mango Pico
Prep Time 20 minutes
- 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
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
Great recipe, thanks for posting. I’m also trying to switch to a healthier lifestyle and started to mine for healthy recipes like yours. Also, I’m training with SportMe home workout app, and I managed to get rid of some pounds. Your blog posts are super inspiring for me in this phase, thanks!
I made this early this week!! I’m in Melbourne, so I couldn’t find the crackers, so I used another type of almond meal ones for the crumb. Honestly, I could have eaten two more tacos!! And that mango pico – oh my god – cannot even.
Such a delicious combination I’d never have thought of putting together!
Love your work, and your ebook too! Loving working my way through in my second lock down xx
This mango pico is to die for! All real ingredients, so quick and easy to make, and even my boyfriend loves it. I make this once per week now, it’s that good! A must-have for fish tacos (or anything really: having people over, nachos, etc)
Best mango pico! I’ve made this time and time again.
Kathy Weber says
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.