Cook's Country - Recipes That Work

Recipes

Mango-Cucumber Salsa

This crunchy salsa is light and refreshing, making it the perfect accompaniment to grilled fish. We like this salsa so much we awarded it the grand prize in our salsa contest. Here's what we discovered when we prepared Cindy's recipe.

Test Kitchen Discoveries

Cut the mango, cucumber, and radish into very small pieces of equal size.
Make sure the mango is not overly ripe or it will be impossible to cut into neat dice.
Use a habanero chile for its searing heat and fruity flavor.
Control the heat level by removing the white pith and the seeds from the super-hot habanero.

Mango-Cucumber Salsa

Makes about 4 cups

Make sure that the mango is not overly ripe to ensure easy cutting and scooping.

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	habanero chile , seeded and minced
1/2	small red onion , minced
2	tablespoons chopped fresh basil

1. Stir oil, lime juice, and sugar together in small bowl until sugar is dissolved.

2. Toss mango, cucumber, radishes, garlic, habanero, onion, and basil in large bowl. Stir in lime juice mixture until combined. Season with salt and pepper to taste. Serve. (This salsa is best served within 1 hour. To make ahead, mix all ingredients except mango together and refrigerate up to 1 day. When ready to serve, add mango and toss gently.)