Mango Salsa Recipe
This simple salsa brings color, flavor and crunch to simple roast or grilled meats and fish. Make sure to prepare it in advance so the flavors have time to develop.
Ingredients
| 2 | ripe mangos, diced | |
| 1 | cup | diced English cucumbers* |
| 1/3 | cup | matchstick cut red radishes |
| 1/3 | cup | thinly sliced shallots |
| 1/2 | teaspoon | ground cumin |
| 1/2 | teaspoon | salt |
| 1/2 | teaspoon | freshly ground black pepper |
| 2 | tablespoons | fresh lime juice |
| 1/4 | cup | cilantro leaves, chopped |
| * English cucumbers are available in most supermarkets. They contain fewer seeds and have more edible skin than standard American cucumbers. |
Directions
- Combine the mangos, cucumbers, radishes, shallots, cumin, salt, pepper, and lime juice together in a spacious bowl. Mix well.
- Add the cilantro and mix.
- Cover with plastic wrap and refrigerate for 4–6 hours or overnight.
- Remove from the refrigerator and bring to room temperature before serving.
Preparation Time:
Under 15 minutes, plus 4–6 hours or overnight downtime.
