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
    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.