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
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)
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
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!