Mango Cucumber Salsa
"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."
photo by katie in the UP
- Ready In:
- 40mins
- Ingredients:
- 7
- Serves:
-
4-6
ingredients
- 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
- 1⁄2 teaspoon rice wine vinegar or 1/2 teaspoon white vinegar
- 1⁄2 jalapeno, very finely minced
- 2 -3 slices sweet red peppers, diced into 1/4 inch pieces (optional)
directions
- 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.
- I like to add the red pepper -- mostly for color. It just looks so lovely with the bright orange of the mango.
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Reviews
-
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. -
delicious! -
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. -
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We really enjoyed your Salsa;It was so fresh; the flavours come out just GREAT! I have a problem I am looking for recipes that don't have or can omit cilantro...yours hit the spot. I will be making again. I made it for WT3 Thanks for posting this sone . Rita -
I served this with roasted pork tenderloin and it was fantastic! Very fresh-tasting...made the meat shine.
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RECIPE SUBMITTED BY
<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p>
<li>ladypit's <a href=http://www.recipezaar.com/mycookbook/book/33588> WW Core Recipes I Have Tried </a> </li>
<p> </p>
<li>shirl(j)831's <a href=http://www.recipezaar.com/mycookbook/book/34888> Can this really be lowfat??? </a> </li>
<p> </p>
<li>julesong's <a href=http://www.recipezaar.com/mycookbook/book/30566> Cooking Light Recipes </a> </li>
<p> </p>
<li>mariposa13's <a href=http://www.recipezaar.com/mycookbook/book/44690> WW & Lowfat Recipes </a> </li>
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