Recipe: Mango Cucumber Salsa
Now that mangos are in season and beginning to appear in your Farm-to-table deliveries, it’s a great time to pull out this classic salsa. Perfect for taco night, piled over grilled or pan-seared salmon, served with duck breast or just tossed into a pile of greens for a salad, this simple salsa is a simple, exotic and delicious way to dress up a meal.
Make sure your mangos are ripe by gently pressing near the stem. Your finger should leave a dent with soft pressure when ripe. You can also add pieces of just ripe avocado prior to serving for an additional texture and rich flavor. The size of the dice depends on the use, for tacos and toppings I prefer a smaller size, for mixing into salads and as a side by itself I like larger pieces.
- 2 ripe mangos
- 1 cucumber, peeled, seeded and diced
- 1/2 red onion, diced
- 2 to 3 serrano chiles, minced
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- Peel the mangos with a small sharp knife. It's easiest to cut a flat piece off opposite of the stem. Stand up and slice down towards the bottom. Cut the flesh away from the large flat pit on both sides, then remove it from the narrow edges. Cut into quarter-inch dice.
- Mix mango with onion, cucumber, chiles and cilantro in a medium bowl, sprinkle with salt and lime juice to taste. Let sit for 10 minutes prior to serving for the flavors to blend. Serve with fish tacos, flank steak or seared salmon.