Try making some simple shredded chicken (or pork) tacos and topping them with this mango cucumber salsa for a quick and easy dinner, or serve it as an appetizer with some crispy tortilla chips. It would also be great as a topping for baked fish or chicken.
I know it might be hard to believe, unless you’re living in a place other than the Frozen Tundra, but spring is right around the corner. I swear. As the season changes, I’m happy to trade in my warm comfort foods, for fresh lighter recipes and this mango cucumber salsa is perfect for that.
I originally made a simple mango salsa to pair with my Chamoy glazed pork tenderloin, and it was one of the first times I actually made anything with mango. In fact, I wasn’t even a fan of mango before that. Anyway, I was making mango salsa to use in a taco recipe I was testing, and I realized that I had a lot of cucumbers that I needed to use up, so on a whim, I tossed them in. And, it was the best thing I’ve ever done.
Ok, maybe that’s a bit dramatic, but the cucumber was a perfect match for the sweetness of the mango. I was so happy with the way it turned out, I made it two more times before making it again to take photos.
Mango Cucumber Salsa
Yield 8 servings
- 2 mangos, chopped
- 1 English cucumber, seeded and chopped
- 1/2 large red onion, diced
- 1 red bell pepper, diced
- 1/2 cup chopped fresh cilantro
- Juice of 1 lime
- 1/4 teaspoon coarse salt
- 1/4 teaspoon pepper
- In a large bowl, combine all ingredients, stirring until combined.
- For added flavor, let salsa to rest for about 30 minutes in the refrigerator before serving to allow flavors to develop.