Mango Cucumber Salsa

Categories:

Condiments
Savoury Dishes & Salads
Brunch
Dinner
Lunch
Side Dishes
Snacks
Barbecues
Cinco de Mayo
Summer
Dairy-free
Egg-free
Gluten-free
Nut-free
Soy-free
Vegan
Vegetarian
Golden Yellow Sugar

In the world of condiments, it’s hard to beat fresh-made salsa. We’ve added mango and cucumber in place of tomatoes in this sweet, fruit-forward version to give you a burst of summer flavour any time of year. Serve it with tortilla chips for a classic snack, in tacos, or as a side or topping for grilled meat or fish. It’s irresistibly good!

Prep Time
20 minutes
30 minutes (to overnight) chilling time
A top-down image of a bowl of mango cucumber salsa on a white tile surface. The salsa also features red onion and cilantro, and a bowl of tortilla chips is placed nearby, with some chips scattered around. A glass of lime-infused water is also visible.
Ingredients 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

Servings
6 cups (1500 ml)
  • 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
     
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.

A white plate on a wooden table holds two fish tacos topped with mango cucumber salsa, garnished with fresh cilantro. Next to the tacos, a bowl of salsa with a wooden spoon is surrounded by crispy tortilla chips.
Chef's Tips

*When handling jalapeños or any hot pepper, wear gloves or wash your hands immediately after. Do not rub your eyes or touch your nose before doing so. 

*If you prefer a spicier salsa, leave some of the seeds and membrane of the jalapeño when dicing and add them to the salsa. Taste the jalapeño before doing so to determine spiciness as it varies from pepper to pepper. 

*Redpath® Dark Brown Sugar can be substituted for the Redpath® Golden Yellow Sugar. Note that the resulting salsa may be darker and have a more pronounced caramel undertone.

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