Mar 2, 2012

Recipe for: Mango and Cucumber Salsa

From the kitchen of: Jared     Total time: 10 min     Makes: 4 servings

My Jared made this killer salsa the other day and it was SO refreshing. I absolutely loved everything about it — the sweetness from the mangos, the crunch from the cucumber, the bit of heat from the jalapeño and the tartness from the lime. This salsa was amazing and I wish I had more mangos and cucumbers in the kitchen to make more. Seriously, delicious. We topped this salsa over warm black beans, but I can see this over fish or used in tacos or simply eaten with tortilla chips. Either way, the combination of flavors were bright and flavorful, and would be paired great with a lighter meal.

1 cucumber, peeled and diced
2 small mangos, peeled and diced (or one large mango)
1/4 red onion, diced
1/2 jalapeno, finely diced
small handful of cilantro, roughly diced
1 lime
salt + pepper

1. Chop and assemble.
There really is just one step when making this salsa. Chop the vegetables and fruit, dicing them relatively the same size (the jalapeño, onion and cilantro can be more finely diced) and place in a bowl. Squeeze the lime over the mixture and season with salt and pepper. Mix well and taste the salsa to make sure the flavors are to your liking. Cover with plastic wrap and refrigerate until ready to serve.

One colorful salsa packed with texture and flavors. Beautiful to the eye and tasty to the tongue.

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