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Mango-Cucumber Salsa

From

August/September 2006

Mango-Cucumber Salsa

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 ripe, it will be impossible to cut into neat dice. A habanero chile lent the Mango-Cucumber Salsa searing heat and fruity flavor, which we controlled by removing the white pith and seeds.

Makes about 4 cups

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

Ingredients

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