Rinse the lentils and put them in a pot with the water, celery, ½ onion and pickled chipotle.
Cook uncovered for about 20 minutes, or until the lentils are done but firm.
Place the lentils on a strainer and let them cool down completely. Discard the solids (celery, onion and chipotle pieces).
Put the cold lentils in a bowl with chopped onion, mango and cilantro.
In a small bowl make the chipotle vinaigrette by combining olive oil, rice vinegar, honey, chipotle sauce and salt, and whisk to emulsify.
Add the chipotle vinaigrette, stir and refrigerate at least for 30 minutes before serving.