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Category: Side dish
Prep Time: Cook Time: Total Time:
2 cups of mangoes, fresh or frozen; cut into 1/4" to 1/2" pieces
1 medium red pepper, diced into 1/4" to 1/2" pieces
1 medium cucumber, diced into 1/4" to 1/2" pieces seeds removed.
1/4 of a red onion, diced into 1/4" to 1/2" pieces
1 jalapeno, finely minced, seeds removed
1/4 cup of chopped cilantro
1 lime, juiced (or approximately 2 tablespoons of juice)
1 tablespoon of sugar
a pinch of salt
This salsa is a sweet alternative to typical tomato-based salsas. The recipe is great year-round, although
it is best when mangoes are in season each May. It pairs well with seafood, poultry, or simple tortilla chips.
A NOTE OF CAUTION:
If your hands are sensitive to heat from peppers it is suggested that you wear
gloves or coat your hands in salad oil to make rinsing the pepper from your hands easier.
EACH BATCH YIELDS AROUND FOUR AND A HALF CUPS
1. If using frozen mangoes, thaw and then cut into 1/4" to 1/2" pieces; place in mixing bowl. (Fresh is best)
2. Cut ends of cucumber and peel skin. Cut in half lengthwise. Using a spoon scrape out seeds.
Dice into small pieces and add to the mixing bowl.
3. Dice 1/4 of a red onion and a whole red pepper; add to bowl.
4. Mince the jalapeno and add to bowl. If you like heat or spice, leave the ribs in. If you do not want
extra spice, cut out ribs and seeds.
5. Chop cilantro and add to bowl.
6. Squeeze juice from one lime (approximately 2 tablespoons) and add to bowl.
7. Add sugar and salt; stir.
8. Refrigerate until needed.
From Qdoba
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Mango Salsa
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Category: Side dish
Prep Time: Cook Time: Total Time:
2 cups of mangoes, fresh or frozen; cut into 1/4" to 1/2" pieces
1 medium red pepper, diced into 1/4" to 1/2" pieces
1 medium cucumber, diced into 1/4" to 1/2" pieces seeds removed.
1/4 of a red onion, diced into 1/4" to 1/2" pieces
1 jalapeno, finely minced, seeds removed
1/4 cup of chopped cilantro
1 lime, juiced (or approximately 2 tablespoons of juice)
1 tablespoon of sugar
a pinch of salt
This salsa is a sweet alternative to typical tomato-based salsas. The recipe is great year-round, although
it is best when mangoes are in season each May. It pairs well with seafood, poultry, or simple tortilla chips.
A NOTE OF CAUTION:
If your hands are sensitive to heat from peppers it is suggested that you wear
gloves or coat your hands in salad oil to make rinsing the pepper from your hands easier.
EACH BATCH YIELDS AROUND FOUR AND A HALF CUPS
1. If using frozen mangoes, thaw and then cut into 1/4" to 1/2" pieces; place in mixing bowl. (Fresh is best)
2. Cut ends of cucumber and peel skin. Cut in half lengthwise. Using a spoon scrape out seeds.
Dice into small pieces and add to the mixing bowl.
3. Dice 1/4 of a red onion and a whole red pepper; add to bowl.
4. Mince the jalapeno and add to bowl. If you like heat or spice, leave the ribs in. If you do not want
extra spice, cut out ribs and seeds.
5. Chop cilantro and add to bowl.
6. Squeeze juice from one lime (approximately 2 tablespoons) and add to bowl.
7. Add sugar and salt; stir.
8. Refrigerate until needed.
From Qdoba
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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