Chunky Mango Pico
By Rachael DeVaux
Prep: 20 minutes
Servings: 0
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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
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Prepare all ingredients by dicing the mango, cucumber, and red bell pepper, and finely chopping the red onion, cilantro, and jalapeño if using. Place everything in a medium bowl, squeeze the lime over the mixture, and season with sea salt. Toss gently to coat, tasting and adjusting lime and salt to your preference.
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Cover and refrigerate for at least 20 minutes to let the flavors meld. Store leftover pico in an airtight container for up to 3 days. Serve chilled and enjoy!
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what I used to make this recipe