Total Time
Prep 10 mins
Cook 30 mins

I found this recipe in a circular a long time ago and have adapted it over time. Can’t remember which part of it is part of the original and what parts are my additions. This is a quick and easy side that perks up a basic grilled chicken breast or as a companion to tortilla chips. Sometimes I will top a bed of greens with leftover grilled chicken and this salsa for an easy and flavorful lunch.

Ingredients Nutrition

  • 1 large cucumber, peeled, seeded and diced into 1/4 cubes
  • 1 mango, peeled and diced into 1/4 cubes
  • 4 tablespoons red onions, finely diced
  • 1 lime, juice of, only
  • 12 teaspoon rice wine vinegar or 12 teaspoon white vinegar
  • 12 jalapeno, very finely minced
  • 2 -3 slices sweet red peppers, diced into 1/4 inch pieces (optional)


  1. Mix all ingredients together and let sit in fridge for an 30 minutes or more. This will keep one or two days if it lasts that long.
  2. I like to add the red pepper -- mostly for color. It just looks so lovely with the bright orange of the mango.


Most Helpful

This was very easy to throw together. I followed the recipe exactly except that I used about half a sweet red pepper and a little less than half a jalapeno. Served it with tortilla "scoops". Everyone (15 of us) thought it was yummy! Made for Zaar World Tour III.

helowy June 30, 2007

Yum-my! I served this with tandoori chicken and another salad (Spicy Cole Slaw [#231953]). My variations on this recipe: I used a one-foot English cucumber (peeled but not seeded), the juice of about two limes, 3/4 of a 3" jalapeno, 2T fish sauce, 1T Splenda brown sugar subsitute and two "mango nectarines" (new to me) that I happened to buy. A really refreshing salad and a great accompaniment to all kinds of ethnic or BBQ'd foods! Thanks for the excellent recipe, Toni.

Mugsiewugsie July 22, 2007

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