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Nutrition Facts
Serving Size 1 (153g) Recipe makes 4 servings The following items or measurements are not included below: 1/2 teaspoon rice wine vinegar
Calories 52
Calories from Fat 2		(4%)
Amount Per Serving		%DV
	Total Fat 0.3g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 3mg		0%
Potassium 220mg		6%
Total Carbohydrate 13.4g		4%
	Dietary Fiber 1.5g	6%
	Sugars 9.6g
Protein 0.9g		1%
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Mango Cucumber Salsa

Recipe #131641 | 40 min | 10 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: justcallmetoni
Aug 1, 2005

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.

SERVES 4 -6 (change servings and units)

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 white vinegar
1/2 jalapeno, very finely minced
2-3 slices sweet red peppers, diced into 1/4 inch pieces (optional)

Directions

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.

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Featured Reviews for This Recipe

From: sarah (Chef #591223)

On Sep 18, 2007

delicious!

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From: Mugsiewugsie

On Jul 22, 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.

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From: megnbrycesmom

On Jun 30, 2007

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.

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From: Sage

On Jun 19, 2007

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

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