Chunky Mango Pico

5 from 5 votes
By Rachael DeVaux
Prep: 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

Welcome! I’m Rachael.

I enjoy sharing my love for food and fitness. I'm a registered dietitian, certified personal trainer, and a New York Times Bestselling author. Here you'll find all kinds of recipes and kitchen hacks, as well as workouts and fitness motivation. Enjoy! — xx Rachael

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Recipe Rating


  1. 5 stars
    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)

  2. 5 stars
    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

  3. 5 stars
    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!