Simple, fresh mango cucumber salsa is a must-try as we march toward grilling season!
All you need to do is a little dicing. It doesn't get much easier than that!
We loved this over juicy, grilled chicken but I also enjoyed scooping the salsa up with hearty tortilla chips.
Mango cucumber salsa is also a great addition to a chopped salad!
The recipe lists parsley, but for a fresh salsa with a delicious Mexican flare just substitute ¼ cup of minced cilantro for the parsley.
And honey!
For a scrumptious sweet-savory-spicy combo, add a bit of honey to intensify the sweet. Two or three tablespoons should do the trick!
Enjoy! - The Recipe Wench
Mango Cucumber Salsa
Print recipe
| Serves | 3 cups |
| Prep time | 10 minutes |
| Meal type | Appetizer, Condiment |
Mango cucumber salsa is an easy and healthy topping for grilled chicken or steak. Or even heaped over a salad in place of dressing! And a bowl full of tortilla chips is a perfect match for this salsa!
Ingredients
- 1 Cup fresh mango, diced small
- 1 Cup cucumber, diced small
- ½ red pepper, diced small
- ¼ Cup red onion, diced small
- 1 jalapeno, minced (seeds and ribs removed)
- ¼ Cup fresh parsley, minced (more or less to taste)
- 1 lime, juiced
- kosher salt and pepper to taste
Note
Another great way to enjoy mango cucumber salsa is spooned over baked brie and spread over a baguette. Add a bit of honey if you want. So good!
Enjoy! - The Recipe Wench
Directions
| Step 1 | |
| Combine all ingredients into a small bowl. Allow to stand for 10-15 minutes so that flavors develop. | |
| Step 2 | |
| If you like, you can add a tablespoon or so of honey. The honey gives another delicious layer of flavor to the salsa. This salsa is best served fresh. Over time, the mango and cucumber will get overly soft -- I think it's best consumed while the fruit and vegetables are firm! | |
