Mango-Cucumber Salsa

Name: Mango-Cucumber Salsa
Yield: Serves 16 (Makes about 4 cups)
Ingredients: 1 tablespoon, extra-virgin olive oil; 1 tablespoon, fresh lime juice; 1 teaspoon, sugar; 1 , large mango, peeled, pitted, and cut into 1/4-inch pieces; 1/2 , large cucumber, peeled, seeded, and cut into 1/4-inch pieces; 6 , radishes, cut into 1/4-inch pieces; 1 clove, garlic, minced; 1/2 , habanero chile, seeded and minced; 1/2 , small red onion, minced; 2 tablespoons, chopped fresh basil

6 comments

Appears in Cook's Country August/September 2006

This salsa combines the flavors of sweet mango and spicy habanero chile, and pairs perfectly with grilled fish.

SERVES16 (Makes about 4 cups)

WHY THIS RECIPE WORKS

For a Mango-Cucumber Salsa recipe that pairs perfectly with grilled fish, we cut mango, cucumber, and radish into very small pieces of equal size. It is important to use a ripe, but not overly ripe, mango in this salsa recipe—if it’s overly...

This is a members' feature.