Name: Mango Salsa
Yield: Makes about 3 cups ; Serves 4
Cuisine: United States
Ingredients: ½ Scotch bonnet chile or other hot chile, seeded and minced (for a hotter salsa, leave the seeds in); 1 tablespoon brown sugar, or more to taste; 3 tablespoons lime juice, or more to taste; 1 cucumber, scrubbed, seeded, and diced; 1 ripe mango, peeled, seeded, and diced; ½ medium red onion, diced; ¼ cup chopped fresh cilantro

Preparation info

Makes about 3 cups ; Serves
4

Difficulty
Easy

Appears in

How to Grill

By Steven Raichlen

Published 2001

About

Mango salsas began turning up on America’s tables in the 1990s. Their kaleidoscopic colors and explosively hot, fruity flavors make them a hit at summer cookouts. Here’s a mango salsa you can serve with any sort of grilled poultry or with the Spiny Lobsters with Cilantro and Lime.

Ingredients

1 ripe mango, peeled, seeded, and diced
1 cucumber, scrubbed, seeded, and diced
½ medium red onion, diced

Americas
United States
Condiment
Gluten-free
Summer
Vegan

Method

Combine all the ingredients in a nonreactive mixing bowl and stir to mix. Taste for seasoning, adding lime juice or brown sugar as necessary. The salsa will taste best when served within a few hours of being made.

Get instant online access via ckbk

Already a member?

‌

This à la carte title is available to ckbk members for a one-off payment of

‌‌

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Get instant online access via ckbk

Part of