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Mango Cucumber Salsa

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“I found this recipe in a circular a long time ago and have adapted it over time. Can’t remember which part of it is part of the original and what parts are my additions. This is a quick and easy side that perks up a basic grilled chicken breast or as a companion to tortilla chips. Sometimes I will top a bed of greens with leftover grilled chicken and this salsa for an easy and flavorful lunch.”
READY IN:
40mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 1 large cucumber, peeled, seeded and diced into 1/4 cubes
  • 1 mango, peeled and diced into 1/4 cubes
  • 4 tablespoons red onions, finely diced
  • 1 lime, juice of, only
  • 12 teaspoon rice wine vinegar or 12 teaspoon white vinegar
  • 12 jalapeno, very finely minced
  • 2 -3 slices sweet red peppers, diced into 1/4 inch pieces (optional)

Directions

  1. Mix all ingredients together and let sit in fridge for an 30 minutes or more. This will keep one or two days if it lasts that long.
  2. I like to add the red pepper -- mostly for color. It just looks so lovely with the bright orange of the mango.

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