My mother-in-law first served a version of this with tangerine on an unsually warm day in July in Maine and as I watched her slave over the tangerine preparation, I thought, wouldn't it be so much easier with mango? The very next day, we substituted the mango and viola, my favorite salsa was born. The mix of the tart lime and the sweet mango are to die for!
It can be used as a topping to tilapia, salmon, broiled chicken, and it's fantastic on top of a piping hot bowl of black beans. It's even a great way to cool down a soup or add as a boost of flavor to sweet potatoes or squash.
Helps Make Bad Food Taste Good!!
I prefer it at room temperature and here's the best secret of all: if you're invited to a bbq or dinner, it's a great dish to bring because if you don't care for the fare, you'll have a wonderful topping to mask the mediocre food.
It's a great magic fridge recipe because you can make a large bowl of it and munch all day. With all of the Vitamin C and A, Mango, coupled with those cleansing little cucumber bites, this is a great nutrient addition to any meal.
Let me know if you make it!
1 large cucumber
2 tablespoons of finely chopped red onion
1/4 cup of fresh chopped cilantro
1 fully sqeezed lime (depending on your taste, please add more)
1/4 finely chopped jalapeno
Peel mango and slice into 1 inch cubes. Peel cucumber and cut lengthwise. Scoop out seeds and dice into 1 inch cubes. Place in large bowl. Add most cilantro, jalapeno, and squeeze lime. Serve in large bowl with serving spoon and sprinkle a bit of the cilantro on top and a lime wedge for presentation if desired.