Mango-Cucumber Salsa

Mango-Cucumber Salsa Recipe from Mexico - Fresh and Tangy

Region / culture: Mexico | Preparation time: 15 minutes | Cooking time: 0 minutes | Servings: 4

Introduction

Mango-Cucumber Salsa is a refreshing and flavorful dish that combines the sweetness of ripe mangoes with the crispness of cucumbers. This salsa is perfect for summer gatherings, barbecues, or as a topping for grilled fish or chicken.

History

Mango-Cucumber Salsa is a popular dish in many Latin American and Caribbean cuisines. The combination of sweet mangoes and crunchy cucumbers creates a perfect balance of flavors and textures.

Ingredients

1 cucumber, peeled, seeded, and diced
0.5 poblano chile, seeded, and finely diced
1 jalapeno chile, seeded, and minced
2 tsp minced fresh ginger
0.25 cup chopped fresh mint or cilantro leaves
1 tbsp packed light brown sugar, or to taste
0.25 cup fresh lime juice
salt and freshly ground pepper to taste
2 cups diced ripe mango

How to prepare

Add crunch to this summer mango salsa by including cucumber.
For extra color, leave a few strips of dark green skin on the cucumber while peeling.
If you choose to keep the skin on, wash the cucumber with hot water to remove any wax coating.
This salsa is perfect for topping swordfish.

Variations

Add diced red bell pepper for extra color and flavor.
Substitute cilantro with fresh mint for a different twist.
Mix in some diced avocado for a creamy texture.

Cooking Tips & Tricks

Make sure to dice the cucumber and mango into small, uniform pieces for a consistent texture.

- Adjust the amount of jalapeno and poblano chile to suit your spice preference.

- Taste the salsa before serving and adjust the seasoning as needed.

Serving Suggestions

Serve Mango-Cucumber Salsa with tortilla chips, grilled fish, chicken, or as a topping for tacos or salads.

Cooking Techniques

Mix all the ingredients in a bowl and let the flavors meld together in the refrigerator for at least 30 minutes before serving.

Ingredient Substitutions

Use honey or agave nectar instead of brown sugar for a different sweetness.

- Substitute lime juice with lemon juice for a slightly different citrus flavor.

Make Ahead Tips

This salsa can be made ahead of time and stored in the refrigerator for up to 2 days. Just make sure to stir well before serving.

Presentation Ideas

Serve Mango-Cucumber Salsa in a colorful bowl or hollowed-out pineapple for a festive presentation.

Pairing Recommendations

Pair this salsa with grilled shrimp, fish tacos, or as a topping for grilled chicken.

Storage and Reheating Instructions

Store any leftover salsa in an airtight container in the refrigerator. Serve chilled or at room temperature.

Nutrition Information

Calories per serving

Calories per serving: 100

Carbohydrates

Carbohydrates: 25g per serving

Fats

Fats: 0.5g per serving

Proteins

Proteins: 1g per serving

Vitamins and minerals

Vitamins and Minerals: This salsa is rich in Vitamin C, Vitamin A, and potassium.

Alergens

Allergens: This recipe is gluten-free, dairy-free, and nut-free.

Summary

This Mango-Cucumber Salsa is a low-calorie, nutrient-rich dish that is perfect for a healthy snack or side dish.

Summary

Mango-Cucumber Salsa is a delicious and healthy dish that is perfect for summer entertaining. With its vibrant colors and refreshing flavors, this salsa is sure to be a hit at your next gathering.

How did I get this recipe?

by the vibrant colors and fresh ingredients. It was a hot summer day, and my friend Maria had invited me over for a barbecue in her backyard. As I walked into her kitchen, I saw her busy at work chopping up ripe mangoes, crisp cucumbers, and colorful bell peppers. The sweet and tangy aroma of lime and cilantro filled the air, and I knew I had to learn how to make this delicious Mango-Cucumber Salsa.

Maria noticed my interest and smiled. "Would you like to help me make the salsa?" she asked.

I eagerly nodded, and she handed me a knife and a cutting board. As she showed me how to dice the mangoes and cucumbers into small, bite-sized pieces, she shared with me the story of how she had learned the recipe from her grandmother in Mexico.

"Growing up, my abuela would make this salsa for every special occasion," Maria explained. "It's a family recipe that has been passed down for generations. The combination of sweet mangoes and crisp cucumbers, with a hint of spice from jalapenos, is truly irresistible."

I listened intently as Maria taught me how to mix the ingredients together in a bowl, adding a squeeze of fresh lime juice and a handful of chopped cilantro. The colors of the salsa were so vibrant and inviting, I couldn't wait to taste it.

After we finished making the salsa, Maria brought out a bag of tortilla chips and a bowl of the freshly made salsa. I scooped up a generous portion of the salsa onto a chip and took a bite. The flavors exploded in my mouth - the sweetness of the mangoes, the crunch of the cucumbers, and the kick of the jalapenos were a perfect balance of flavors.

I couldn't get enough of the Mango-Cucumber Salsa, and I knew I had to learn how to make it myself. Maria graciously shared the recipe with me, and I made a mental note to add it to my collection of family recipes.

As the summer went on, I experimented with the Mango-Cucumber Salsa recipe, adding my own twist by incorporating different spices and herbs. Each time I made the salsa, it brought back memories of that sunny day in Maria's kitchen, chopping mangoes and cucumbers under her guidance.

Years passed, and the Mango-Cucumber Salsa became a staple at family gatherings and potlucks. My grandchildren would eagerly gather around the table, waiting for me to bring out a bowl of the colorful salsa to accompany our meals.

One day, as I was making the salsa for a family barbecue, my granddaughter Emma came into the kitchen and watched me with curious eyes.

"What are you making, Grandma?" she asked.

"I'm making Mango-Cucumber Salsa," I replied, smiling at her. "Would you like to help me?"

Emma eagerly nodded, and I handed her a knife and a cutting board. As I showed her how to dice the mangoes and cucumbers, I shared with her the story of how I had learned the recipe from my friend Maria many years ago.

"Just like Maria's abuela passed down the recipe to her, I am passing it down to you," I explained. "It's a special family recipe that I hope you will cherish and share with your own loved ones one day."

Emma listened intently as she mixed the ingredients together in a bowl, adding a squeeze of lime juice and a sprinkle of cilantro. The colors of the salsa were just as vibrant and inviting as they had been all those years ago.

After we finished making the salsa, Emma brought out a bag of tortilla chips and a bowl of the freshly made salsa. We both scooped up generous portions onto our chips and took a bite. The flavors exploded in our mouths - the sweetness of the mangoes, the crunch of the cucumbers, and the kick of the jalapenos were a perfect balance of flavors.

As we sat together, enjoying the Mango-Cucumber Salsa, I felt a sense of pride and joy knowing that I had passed down a treasured family recipe to the next generation. The tradition of making and sharing this delicious salsa would continue to bring our family together for years to come.

And so, the story of how I learned to make Mango-Cucumber Salsa from my friend Maria became a cherished memory that I would always hold dear in my heart. It was a story of friendship, tradition, and the joy of cooking and sharing delicious food with loved ones.