Mango Cucumber Salsa
Back to Recipes & MoreIngredients
- 4 cups (576 g) mango, firm but ripe
- 1 medium jalapeño
- 3 tbsp (45 ml) lime juice, preferably freshly squeezed
- 1 tsp (1 clove / 5 g) garlic, minced
- 1 tsp (6 g) salt
- ¼ cup (54 g) Redpath® Golden Yellow Sugar, packed
- 2 cups (285 g) cucumber (English or Persian), diced
- ½ cup (70 g) red onion, diced
- ¼ cup (4 g) cilantro leaves, washed and patted dry, roughly chopped
Equipment
Chef’s knife
Cutting board
Paring knife
Scale OR Dry Measuring Cups
Measuring spoons
Spoon
Large bowl with lid OR plastic wrap
Large rubber spatula OR wooden spoon
Instructions
Step 1
With a sharp chef’s knife, dice mango into small cubes and place into a large bowl.
Step 2
Cut off and discard the stem of the jalapeño. Slice the jalapeño in half lengthwise. Remove the seeds and membrane. Dice the jalapeño and add to the bowl of diced mangoes (see Chef’s Tips). Toss together to distribute the diced jalapeño in the mangoes evenly.
Step 3
Sprinkle in the lime juice, minced garlic, and salt. Toss again to ensure everything is coated with the lime juice. Add in the Redpath® Golden Yellow Sugar. With a large rubber spatula, stir to coat the fruit with the sugar. Cover and place into the fridge; macerate for 30 minutes (to overnight), stirring halfway through to ensure all fruit is coated.
Step 4
Add the diced cucumber, diced red onion, and chopped cilantro to the bowl. Toss and serve immediately.
