8 Reviews of Mango Cucumber Salsa

From: ladypit

On Jul 23, 2006

This is so fabulous! I did not use the hot pepper because I was serving it to the kids but dh and I agreed that it would be great with it. When I opened the bowl after it had been in the fridge there was a definite lime smell, but the lime taste was subtle. Great over plain grilled chicken. And when putting it away I could not keep myself from simply eating the last few bites from the bowl! Yum Toni. Thanks!

From: bluemoon downunder

On Mar 6, 2006

With mangoes in season, this recipe was irresistible. Totally scrumptious: it's now in my summer favourites cookbook! I used a Lebanese cucumber that didn't need peeling (it's what I always use) and red wine vinegar (it's what was on hand); I added a half sweet red pepper but I omitted the jalapeno (personal taste preference). Delicious with chicken as you suggested but also on its own. This is going to be a regular take-to-work lunch. Thanks, toni, for another gem of a recipe.

From: katie in the UP

On Jan 8, 2006

This is the prettiest salsa I've ever seen!! Very good too! I'm putting it on cod this evening...if we can stay out of it today lol. I had to use lemon (didn't feel like going to town for a lime) I used an English Cuke..so didn't have the need to peel. I added just a tbls or so of cilantro too. Thanks Toni!

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

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.

From: sarah (Chef #591223)

On Sep 18, 2007

delicious!

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.

From: evelyn/athens

On Jun 3, 2007

I served this with roasted pork tenderloin and it was fantastic! Very fresh-tasting...made the meat shine.